Curried Split Pea Soup
1 cup dried split peas
1 tps of vegan butter
2 cups water
Pinch of Salt
2 cups green beans, fresh or frozen, cut into bite size pieces
1 cup vegetable broth
2 cups water
1 tbs curry powder
1 tbs garlic powder
salt and pepper to taste
Put the split peas in a bowl and pick out all the bad looking pieces. Cover with water and soak for at least 2 hours, overnight if you can.
Drain and rinse the peas.
Add the two cups of water and the pinch of salt. Bring to a simmer then cover and cook until completely tender, 10-15 minutes.
Transfer the peas to a bigger pot. You could saute them in the pot too, but I think they cook more evenly in the skillet.
Whether using frozen or fresh green beans, cook them first. I used frozen so I microwaved them. I suggest steaming fresh ones. Add the cooked beans to the pot along with all the remaining ingredients, then mix together.
To make the soup a thicker, puree it in a blender. Reserve about a cup and half of the pea and bean chunks first to add back in after. This way the soup has some texture and isn’t just green mush.
Once it is pureed to a smooth texture, return it to the pot and add the reserved chunky soup back in. Bring to a simmer and cover. Cook for about 25 minutes.
Ladle into serving bowls and enjoy. The curry gives it nice background flavor without overpowering the richness of the peas and beans. Love the color too.