Split Pea Soup

 

I am so sore from excersizing this morning.  I did kick-boxing, which I really love a lot, but wow.  It was a total killer.  My instructor suggested that I try doing yoga, which I think both M and I will make our New Year's Resolution.  I have tried yoga once before, but that did not really work out all that great because I got so bored.  But now I think I will give it another shot, especially because my instructor is so crazy about it.  A lot of my other friends at the gym really like yoga too, and it supposedly does miricals for a person.  I guess I'll be able to tell in a month or so, if it acually does work or not.  But I really don't think yoga is easy at all - not the way that I am planning to do it.  Actually, I know it will be a huge challange and lots of fun.  And it might just improve my balance too.  You never know what could come of doing something new.

And now on to this soup that I made last night.  I haven't had split pea soup in absolutely ages, and then this I spotted this recipe, and decided to give it a whirl, with a few additions.  And then I went on a quest for harissa, but couldn't find any in any of the stores that I went in.  So I kind of ended up making a substitute, and it turned out really really really good.  Split pea soup is such a hardy and filling soup, and this is quite an easy version to throw together.  At first when I had it simmering in the pot, I was rather concerned that the soup would not thicken up and look like real split pea soup.  But then at the end of 45 minutes, it looked amazing and delicious.  Another thing I was rather unsure about was the mushrooms, but they added a nice touch to the soup.  So I am grateful that I went ahead and added them.  The fake bacon added the final nice touch.

Vegetable Split Pea Soup
Serves 6

Adapted from Happy. Healthy. Life. Vegan

2 cups dried green split peas, soaked for at least 6 hours if not more
1 1/2 cups carrots, coined and large coins cut in half
2 cups crimini mushrooms, chopped
4 cups water + equivalent amount of “beef” bullion
2 Tbsp harissa (or a combination of paprika, cayenne pepper, cumin, coriander, and caraway)
3 large cloves garlic, pressed
2 Tbsp agave syrup or honey
Salt and pepper, to taste
2 medium Yukon gold potatoes, diced
2 bay leaves
1 tsp liquid smoke
Just under ½ lb vegetarian bacon, sliced

Heat a Dutch oven over medium high heat with a bit of water. Sauté the carrots for a minute or so, and then add the mushrooms and garlic. Add the remaining ingredients except for the bacon and bring to a boil. Simmer, covered, for 40 minutes, until the peas have broken up. About 10 minutes before you are going to serve, add the bacon, and heat through.