Dairy-Free & Egg-Free Split Pea and 'Ham' Soup

Instructions

1. 1Rinse the about 450 g of dried split peas thoroughly under cold running water in a colander. In a large heavy-bottomed pot (at least 6-quart capacity), combine the rinsed about 450 g of dried split peas and the 8 cups of water.
2. 2Place the pot over high heat and bring the mixture to a rolling boil (100°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the split peas begin to soften.
3. 3While the peas are simmering, prepare the remaining ingredients: dice the about 225 g of plant-based ham into 1.27 cm cubes, dice the 1 cup of carrot into about 0.64 cm pieces, dice the 1 cup of celery into about 0.64 cm pieces, dice the 1 medium onion into 1.27 cm pieces, and mince the 2 cloves of garlic finely.
4. 4After 45 minutes, carefully remove the lid from the pot. Add the diced about 225 g of plant-based ham, the diced 1 cup of carrot, the diced 1 cup of celery, the diced 1 medium onion, and the minced 2 cloves of garlic to the pot with the simmering peas.
5. 5Stir in the 2 cups of vegetable broth, the 1 leaf of bay leaf, the 1 tsp of smoked paprika, the 1 tsp of salt, and the 1/2 tsp of black pepper. Bring the soup back to a gentle simmer (around 88-93°C) over medium-low heat.
6. 6Continue to simmer, uncovered, for another 15 minutes, stirring occasionally, until the peas are very tender and have broken down to thicken the soup, and the vegetables are soft. Carefully remove and discard the 1 leaf of bay leaf from the soup before serving. For a creamier texture, you may carefully transfer 1-2 cups of the soup to a blender and blend until smooth, then return it to the pot and stir to combine.

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