Hearty Vegan Split Pea Soup

Ingredients

• 3 medium sweet potatoes (peeled and cubed)
• 3 medium stalks celery
• 4 medium carrots (peeled and sliced)
• 1 sweet onion (peeled and diced)
• 3 medium garlic cloves (minced)
• 1 1/4 cups corn kernels
• 1 cup dry green split peas
• 1 tablespoon vegetable oil or water
• 4 cups vegetable broth
• 4 cups water
• 1/2 teaspoon black pepper
• 1-2 tablespoons Italian seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt (optional, since the vegetable broth should have enough salt)

Instructions

1. 1

   Prepare the all of the vegetables that need to be peeled and cut, except the onion. Place in a mixing bowl. Add the corn kernels.

2. 2

   Skin and dice the onion. Keep to the side.

3. 3

   Rinse and drain the dry split peas thoroughly.

4. 4

   Preheat your dutch oven or pot over high heat. Add 1 tablespoon of oil or water. When sizzling, add the onion.

5. 5

   Sauté the onion until translucent, about 2-3 minutes.

6. 6

   Add in all of your prepared vegetables. Sauté in the pot for 8 minutes, adding a tablespoon or so of water to the pot if the vegetables start to stick.

7. 7

   Add your spices and cook for another minute.

8. 8

   Pour in the vegetable broth and stir well.

9. 9

   Add in the split peas and additional water. Mix all ingredients together.

10. 10

    Allow the stew to come to a rolling boil and then reduce the heat to medium.

11. 11

    Let the stew cook, uncovered, at a high simmer for one hour, stirring occasionally.

12. 12

    The stew should now be thicker from the cooked split peas and softened vegetables.

13. 13

    At this point, you can add more vegetable broth if you like a thinner consistency (more like a soup) or cook it down some more, if you prefer a thicker stew.