Chipotle Vegetable Split Pea Soup (Vegetarian - Vegan)


Chipotle Vegetable Split Pea Soup


1 lb split green peas

4 TBS olive oil

1/2 celery root (optional) - diced

5 carrots - diced

4 stalks of celery - diced

2 jalapenos (optional) - seeded & diced

4 garlic cloves - whole or diced

1 onion - diced

1-4 chipotle peppers & adobo sauce (optional) - diced fine

1 TBS fresh thyme - chopped

2-3 bay leaves

1 tsp savory

1 tsp poultry seasoning

1/2 tsp smoked paprika

S&P to taste (I used about 1 tsp of each)

7 cups vegetable stock (or bouillon dissolved in 6 cups water) - more for thinner soup - less for thicker soup.

Fresh parsley or cilantro - for garnish


Heat the olive oil in a deep stock pot.  Saute all the vegetables (celery root, carrots, celery, onion, jalapeno, garlic)  for about 15 minutes or so - until softened.  Add thyme, bay leaves, savory, poultry seasoning, smoked paprika, chipotle peppers and S&P.  Stir it about & then add the split peas.  Stir this around then add maybe 1/2 cup of your stock & deglaze the bottom of your pan.  Once everything seems nicely blended - add the balance of your stock.  I used 4 cups that I had in the freezer of my own homemade vegetable stock (plus 3 cups of tap water) but water & some veggie bouillon is great, too.  

Heat until boiling.  Lower heat to low, cover & simmer for and hour or so - or until the peas are soft & begin to break up.  Remove the bay leaves.  At this point - I used a hand immersion blender & blended most of the soup up - leaving about 1/4 in chunky form, unblended.  You can choose to go all rustic & blend none of it - or traditional & blend it completely.  Totally your call.  Top with chopped parsley or cilantro - and devour it!