1 pounds dried split peas 1/2 large onion, diced 2-4 carrots, peeled and sliced 5 cups vegetable broth 1.5-2 cups non-dairy unsweetened milk (or 2 more cups broth or water) 1 tsp liquid smoke 1 T olive oil Salt and pepper to taste optional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves
If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans.
Add beans and sautéed or raw vegetables and remainder of ingredients except salt, pepper, and non-dairy milk to pressure cooker. Bring to high pressure. Cook for 15 minutes and then allow to naturally depressurize.
Warm the milk slightly and then add to the soup and stir in. Salt and pepper to taste. Serve with fresh bread, salad, or fruit.
When I am not feeling great, ramen is something I like. The noodles I used this time are more the width of pho noodles, but it’s all about what the pantry has in it! This is so easy (and inexpensive) that it barely qualifies as a recipe, but for whatever it’s worth…
Ingredients 3 quarts water 4 TBSP of vegetable bouillon (powdered or we like this one from Better than Bouillon) 1/4 cup soy sauce or aminos 1 tsp garlic, minced 1 TBSP ginger, grated 1 TBSP sesame oil if desired 2 green onions, chopped 1 block extra firm tofu, diced 12 oz rice nooodles
Process Add water to a large stock pot. Add bouillon (if powder, wait until the water heats), soy sauce, garlic, ginger, sesame oil, green onions, and tofu. Bring to a rolling boil. Add noodles and cook per package (probably around 8 minutes). Reduce heat to low-medium and allow soup to steep for 10-15 minutes. That’s it!