COZY… that’s the word I’d use to describe this vegan split pea stew. It’s the kind of thing you’d want to pour a big bowl of to enjoy sitting next to the fireplace, alongside a mug of tea while you binge watch Grey’s Anatomy on Netflix… Okay, maybe I’m being a BIT dramatic. But if you do end up doing that, please let me know.
Some of the things to LOVE about this dish:
- Cheap (as in you can make a huge batch and not have to pay for lunches for the next week)
- Versatile (as in you can pour it in a bowl and call it a meal, OR you can serve alongside rice green/greens/other veggies)
- Easy-to-make (and only uses ~ONE POT~) Minimal cleanup required makes me a very happy lady. Aren’t you just smiling at the thought of only washing one pot… I know you are 😉
In this dish I used a variety of veggies (because, duh), and you could really add whatever vegetable you have on hand that you think would fit the flavor profile.
Let’s Talk about SPUDS:
The the particular vegetable that you could especially experiment with is the sweet potato. Potato in this vegan split pea stew acts a thickener, while also providing for greater satiation.
I chose to use peeled white sweet potato because I thought the added sweetness would pair well with the peas. In order to keep the color normal-looking, I went with a white variety of sweet potato (An orange one may make it look kind of icky, but it would taste great regardless).
However, you’re really welcome to use any kind of potato (Russet, Yam, Red, Fingerling…no discrimination here). I’m sure it will be delicious either way.
Peeling the potato first will led to a creamier final result, but is by no means required (just make sure you wash it well if you leave the skin on). Let me know in the comments section if you did make any substitutions, and share how it worked out!
Another quality I enjoy about this stew is its thickness. Personally, I don’t feel particularly satiated after even the largest bowls of a thin, watery soup. The fact that this is a thick, hearty, STEW makes me feel completely satisfied if it’s all I’m having for a meal. My favorite method of serving is pairing the stew with some fresh greens and brown rice… Mmmm here I am drooling just thinking about it!
If you do happen to prefer a thinner soup, or you’re serving it as an appetizer and need something lighter, feel free to add more water or vegetable broth to the pot. The choice is yours!
Looking for a cozy dessert to enjoy after this cozy meal? Head over to my super easy to make, healthy, Better-than-Grandma’s Oatmeal Cookies!
- 2 medium yellow onions, diced
- 2 cloves garlic, minced
- 1 1/2 cups carrots (about 5 medium), peeled and chopped
- 1 large potato, chopped*
- 1 bunch parsley (optional, for deeper flavor)
- 1 cup dry split peas
- 1 cup celery (chopped)
- 2 cups vegetable broth
- 2 tsp salt
- 2 cups water (+ more for cooking)
- 2 tsp thyme
- 1 tsp rosemary
- More salt and pepper (to taste)
- Add onions and garlic to a large pot filled with about a cup of hot water. Cook until the onions are translucent and fragrant.
- Add peas, carrots, potato, parsley, thyme, rosemary, salt, and veggie broth to pot. Bring to a boil, and let cook on medium heat for about 10 minutes.
- Add celery to pot, and cook (covered) until all the veggies are fully cooked (20-30 minutes).
- Add 1-2 cups water to the pot. Use an immersion blender to blend (Leave as many chuncks as desired). If you don’t have an immersion blender, blend about half the soup in a blender, then pour it back into the pot.
- Let simmer on low for 1-2 hours, until it has reached desired thickness and the peas are fully cooked. Salt and pepper to taste. Enjoy!
(Please keep in mind that nutrition facts are estimated and will change with substitutions)
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt