Even people who are not typically fans of split peas like this hearty soup.  Serve the soup with a squeeze of fresh lemon juice and a sprinkling of veggie bacon bits and/or wild rice sticks. 

 

2 cups split peas

2 T coconut oil or Earth Balance

½ cup chopped onions

1 carrot, peeled and diced

½ tsp. garlic powder

½ tsp. sage

2 Not-Chicken Bouillon Cubes (or other vegan bouillon)

2 bay leaves

8 cups water

1 cup whole wheat, brown rice or other type of spaghetti, broken into 2 inch pieces

 

 

Heat the coconut oil in a large Dutch oven.  Add the onions and cook 3 to 5 minutes.  Add the spices and cook another minute.  Add the split peas, carrot, water and bouillon cubes and bring the soup to a boil.  Reduce heat, cover and cook about 90 minutes or until split peas are very tender.  Stir in the broken spaghetti.  Bring the soup back to a low boil.  Reduce heat, cover and cook for 15 minutes.  Remove the lid and continue to cook another few minutes or until the spaghetti is tender.  Add additional water if desired (I like mine thick).   Salt to taste.