These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Vegan Split Pea Soup

From Superior Seasons

<p>The <span class="caps">BEST</span> pea soup I&#8217;ve <span class="caps">EVER</span> had :D (vegan or otherwise!)</p>
Source: My own variation:) Breathe Live Breathe Green Yoga and Spiritual Studio (Entered by Leanne Wierzbicki)
Serves: 4-6
Vegan!

Ingredients
2 cups dry split peas, rinsed
8 cups water
2 cubes vegetable boullion
2 cups chopped onion
3 medium carrots
2 tbsp grapeseed (or other healthy veg oil)
5 cloves garlic minced
1 tsp rosemary
1 tsp Herbamare
2 tsp pepper
3 bay leaves
1 tsp thyme
1 tsp basil

Step by Step Instructions
  1. 1.Boil water for dissolving boullion cubes and add full 8 cups along with peas and bay leaves to pot. Boil, then reduce heat to med-low. 2.Saute onion and carrot for 5min. or so then add garlic and rosemary and saute 5 min. more. 3.Add to pot along with remaining seasoning and cook for 50 min. or until peas are mushy. Add water if necessary. Optional - I pureed 3/4 of the soup once cooked, and added some almond mylk to thin a bit. Served with sesame rice cakes today:) WOW!