Native foods split pea soup

Smoky Vegan Split Pea Soup

•  1 diced red onion
• 4 diced carrots
• 3 cloves minced garlic
• 1 large russet or red potato, peeled and diced
• 1 t. dried thyme
• 1 t. dried oregano
• 8 C. vegetable stock
• 1 T. liquid smoke (yes it’s vegan and an entirely natural product) Colgin liquid smoke 
• 16 oz (1 bag) dried split peas
• 2 bay leaves
• 1 t. sea salt
• 1/2 t. ground black pepper
• dash of cayenne

Method: Water saute the onion, carrots, garlic and potato and thyme in large saucepan with 1/2 C. water until the onion is translucent. Add all the other ingredients and bring to a boil. Then simmer over low heat with the lid on for 30-40 minutes, until peas are very tender. Remove bay leaves. Serve as is, blend until smooth or pulse a few times with a stick blender (my favorite method) for a slightly thickened but still chunky soup. This recipe can also be made in a slow cooker. Note: split pea soup is always much thicker the next day, those peas just keep expanding!