Yellow Split Pea Soup with Green Pea Garnish

The boy and I have both decided we really like split pea soups. They're so hearty and creamy and warm and comforting. My only complaint that it was so delicious I tried to eat it when it was still too hot and completely burned my pallet. Ow. This recipe came from Vegan Planet with Robin Robertson. Of course I made a few changes to better accommodate our tastes (and my belly) and the end result was a delicious way to end a damp and chilly Thursday.

Yellow Split Pea Soup with Green Pea Garnish
1 tbsp Olive Oil
1 shallot, chopped
1 rib of celery, finely diced
1 medium carrot, peeled and finely diced
1 medium yukon gold potato, diced
6 cups of water or vegetable broth
1 3/4 cups dried yellow split peas, rinsed and checked for stones and bits
1/2 tsp dried summer savory leaves
1/4 tsp ground allspice
1 bay leaf
1 tsp salt
1 tsp liquid smoke
1/2 cup frozen green peas, thawed
Veggie bacon bits to sprinkle on top, optional

1. In a big soup pot, heat the oil over medium heat and add the veggies. Put a lid on it and cook, stirring occasionally, for about 10 minutes or until the veggies are soft.

2. Add the broth, herbs, salt, and split peas and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes or until the peas are soft and broken down. If it gets too thick, just add a bit of water to thin it out.

3. Add 1 tsp of liquid smoke, or to taste. (I'd taste the soup, add 1/2 tsp, taste again, and then add the last 1/2 tsp -- we like things smokey. Not everyone does!)

4. Put your soup into a bowl, and sprinkle with green peas and fake-bacon bits, if desired. (Stirred in, they soften up pretty quick)