I had this hearty vegan soup in the crock pot yesterday while it was crazy stormy outside. The house smelled heavenly and the crock pot kept the kitchen warm. I knew were going to have to brave the rain and run a few errands so I wanted something warm and comforting waiting for us when we all got home and it was perfect. The potatoes help add a creaminess to the soup and I topped mine with locally grown Roma tomatoes to brighten up the soup. You will love this!
ingredients
2 cups dried split peas
1 onion chopped small
2 leaks rinsed well and white parts chopped small
2 tbs olive oil
1 large potato peeled chopped small (I used yukon gold)
2 1/2 tsp salt
1 1/2 tsp paprika
1/2-1 tsp cayenne pepper (depending on how much heat you like)
5 cups vegetable broth
Soak split peas in a bowl of hot water for about ten minutes while you saute the onions and leeks.
Heat olive oil in a saute pan over medium and add onions and leeks. Sprinkle in salt, cayenne pepper and paprika. Saute for about 8 minutes on medium low. Then add in potatoes and saute for another 2-5 minutes until onions have softened but potatoes are still slightly hard.
Pour onion, leeks and potatoes into the crock pot. Drain and rinse the soaked split peas and add them to crock pot. Pour in 5 cups of vegetable broth. Turn crock pot to low and let sit for 7 hours. After 7 hours turn off crock pot, stir soup a little and then cover and let it sit in the crock pot for about 15 minutes. Then it is ready to serve.
Yields 6-8 servings
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