Vegan Polish Grochówka (Pea Soup)

Ingredients

• 1.5 cups Split peas
• 6 cups Vegetable broth
• 2 medium Carrot
• 1 medium Onion
• 2 stalks Celery
• 1 teaspoon Smoked paprika
• 1 teaspoon Marjoram
• 1 leaf Bay leaf
• 1 cup Vegan ham or smoked tofu
• 2 tablespoons Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Thoroughly rinse the 1.5 cups of split peas under cold running water until the water runs clear. Set aside.
2. 2Dice the 2 medium carrots, 1 medium onion, and 2 stalks of celery into roughly 1/2-inch pieces.
3. 3Heat the 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and celery and cook, stirring occasionally, for 5-7 minutes, or until they begin to soften and become translucent.
4. 4Add the diced carrots, the rinsed 1.5 cups of split peas, the 6 cups of vegetable broth, 1 teaspoon of smoked paprika, 1 teaspoon of marjoram, and 1 bay leaf to the pot. Stir to combine.
5. 5Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes. Stir occasionally to prevent sticking. The soup is ready when the split peas are very tender and the soup has thickened considerably.
6. 6During the last 15 minutes of simmering, add the 1 cup of vegan ham or smoked tofu to the pot. Stir it into the soup to heat through.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if desired.

Related Guides