Vegan Split Pea & Carrot Soup

Talking with my mom on the phone the other day, she was making my great grandma’s split pea soup recipe, complete with piggy feet 🐷 I had to have it my way after that. So here lies my first vegan soup recipe.
Split Pea & Carrot Soup with Lima Beans and Kale🌿
4 carrots, peeled, and chopped into even pieces
1/2 yellow onion, diced
4 cloves garlic, whole
1 russet potato, peeled and diced
8 cups water
2 Tablespoons vegetable bouillon paste (@betterthanbouillon is my choice forever)
1/2 bag frozen Lima beans
4 stalks of Kale, ribs removed and leaves ripped into small pieces
2 cups split peas
4 twigs of fresh thyme
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
Cracked pepper
2 Tablespoons @earthbalance Vegan butter
In a large pot, sauté the onions and garlic until translucent
Add the carrots to the mix and cook for five minutes just to brown the edges
Add 2 cups of your veggie stock (8 c. Water + 2 T bouillon) to deglaze the pan, simmer for a minute and then add the remaining stock
Add remaining ingredients
Bring to a boil and simmer on low for 30 minutes with the lid on
The potato, carrots, and peas should all be soft enough to blend.
Turn off the heat and with a hand blender, purée everything together! If it gets too thick add 1/2 cup of water until it gets to your desired consistency
Add the vegan butter and blend it into the purée
Add the Lima beans and Kale, simmer on low for ten more minutes with the lid on to cook the Kale and beans.
Ta- Da!!
Such a hearty soup, great for lunch or dinner! It is super filling too!! 🤓🍃🍵

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