Soups

This recipe comes from our all time favorite Vegan cookbook The Make Ahead Vegan by Ginny Kay McMeans. We've made every recipe in the book multiple times and urge students to get a copy of their own often. We have even worn through a few copies and just reorder when too many stains make us embarrassed to keep it on display!  This is one of our favorites as you don't miss the traditional ham and the flavor is savory, delicious and filling.  

16 ounces of dried split peas

6 cups of vegan vegetable stock

1/4 cup white wine

3/4 cup of diced onion 

1 package grated carrot (or you can grate three carrots yourself)

1 bay leaf

1/4 tsp black pepper

1/4 tsp marjoram

1/2 tsp. dried parsley

Saute the onions in 2 tablespoons of oil and add them with all the ingredients to the beans and stock . Simmer for 1.5 hours, then remove the bay leaf and blend in a few batches until the soup is smooth. 

This is great with homemade croutons. Just spray some slices of whole wheat french bread with olive oil spray and cook in the oven on 425 until crispy (turning over once).