You'll love this delicious, hearty pea soup, especially in the cool days of fall and winter.
2 tablespoons Earth Balance Butter
1 medium yellow onion, chopped
1 large clove garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon smoked paprika
1 large carrot, diced
1 large Yukon gold potato, peeled and diced
16 ounces of green split peas
8 cups prepared broth (Better Than Bouillon No Chicken Base)
1/8 teaspoon liquid smoke
1 teaspoon kosher salt
1/2 teaspoon white pepper
In a large stockpot over medium heat, sauté the onions and garlic with the Earth Balance Butter, oregano, thyme, and smoked paprika until the onions are translucent, about 10 to 15 minutes. Add the carrot, potato, peas, broth, and liquid smoke. Bring to a boil and reduce heat. Simmer uncovered for 45 to 50 minutes, or until the peas are completely soft. Stir often.
Using an immersion blender, blend until the soup is smooth and creamy—season with salt and pepper to taste. If you prefer a little texture, use a potato masher to mash up any large pieces rather than the immersion blender or serve as is. You can also use a food processor or blender to blend the soup, working in batches if need be. Just be very careful as the soup is hot!
Serve with crackers, crusty bread, or croutons.
Refrigerate any unused portion and enjoy within 3 to 5 days.
