I hope that you enjoy this post from 2015!
Cooking for a family that has food allergies is challenging, primarily because those allergies may change over time (depending upon the degree of sensitivity). One food my family always enjoyed during the winter months was pea soup—until one member could no longer eat ham. So I worked out this recipe for a meatless pea soup that meets my family’s flavor standards.
Vegan Pea Soup
1 Cup Dried Peas
3 Cups Water
½ Cup Baby Carrots
½ Cup Green Pepper—Diced
½ Cup Celery—Diced
1 TBS Parsley Flakes
½ TBS Celery Flakes
2 TS Sea Salt
Optional: 4 Baked or Boiled Potatoes
Measuring Cup and Measuring Spoon
Rinse the Dried Peas thoroughly before placing them in a saucepan. Add 2 cups of Water. Add the Baby Carrots, Diced Green Pepper, Diced Celery, Parsley Flakes, Celery Flakes, and Sea Salt. Cover the saucepan and simmer for 2 hours, adding the final cup of Water at about the 1 hour mark.
The peas should be tender. If they are still somewhat firm at the 2 hour mark, continue to simmer, checking the consistency every 15 minutes. It is fine to add a splash of extra water if needed.
Notes: I adjusted the amount of vegetables and used spices that my family members can eat. If you and yours can eat them and enjoy the taste, add 1/4 cup diced onions to the ingredients.
Serving Suggestions: This can be served as the soup course of a meal, or combined with the baked potatoes to create a hearty lunch.
Simply peel the potatoes and dice them. Evenly distribute the diced potatoes into four large soup bowls. Ladle the pea soup over the potatoes and enjoy!