I have been trying to find a thick dairy free pea soup for months now that didn’t involve soaking split peas overnight. Good news: I finally developed the perfect recipe! I made mine thick and creamy, but with additional broth, this recipe can easily have a soupier consistency. Let me know what you think!
I apologize in advance for the image – pea soup is definitely not the most photogenic food. If you can ignore the mush, you’ll see some fun veggies peeking out. (Even carrots! And I literally hate carrots!) This soup was a great way to eat some vegetables that I dislike on their own. For some fun action shots, check out my Instagram story.
- Add the oil to a large saucepan and toss the onions and garlic in. Simmer until browned.
- Add the carrots, celery, ham, and peas. Stir well, and pour in the broth. Simmer for 30 minutes or so.
- Throw in the potatoes, parsley, paprika, and bay leaves. Stir and simmer for another 20-30 minutes. Add salt and pepper to taste.