THE ANIMAL-FREE CHEF  © #3

Split Pea And Vegan Ham Soup – May Wah

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SPLIT PEA AND VEGAN HAM SOUP

Green cabbage, vegan ham, vegan yeast, light-flavored sesame oil, liquid smoke, Balsamic vinegar and whole cooked frozen peas are the differential ingredients that take an ordinary pea soup to new culinary heights! give it a try!

Makes 27 cups

2 lbs. dried split peas, washed well under tap water till all foam disappears

20 quarts water


2 lg. carrots, peeled and sliced into 1/16th inch wide rounds – about 1 rounded c.

4 heaping c. cut green cabbage, 3/4-1 inch squares

1 lg. red onion, peeled and cut into 1/2 inch squares – about 2 c.

2 T. salt

fresh grind black pepper to taste

1 T. garlic powder

2 t. smoked paprika

2 t. ground rosemary

1 t. turmeric

2 T. vegan yeast (nutritional yeast)


approx. 1/2 lb. thawed May Wah Imitation Vegan Ham, diced into 3/8 inch cubes

2 T. mild flavored, light-colored sesame oil (I used Roland brand)

2 T. liquid smoke

2 T. Balsamic vinegar

a little salt and pepper


2 c. froz. peas

2 T. liquid smoke

In extra-large soup pot, over high heat, bring peas and water to boil. Reduce heat to low, cover and cook 30 minutes (the same process as you use in cooking rice, only longer).

Add carrots, cabbage, onion, salt, pepper, garlic powder, smoked paprika, rosemary, turmeric and vegan yeast. Stir well, bring to boil again. Cover, reduce heat to low and cook 30 minutes longer.

Split peas should be mushy and vegetables super-tender by now, so turn off heat.

Place about 4 cups soup and solids in blender container and blend till creamy. Return to pot and stir it in to create a more cohesive broth and solids. You can blend the whole pot of soup, but this time with this soup I want to leave some solids visible.

Now add the peas and liquid smoke, then heat till hot, and turn heat off.

In the meanwhile, place sesame oil, liquid smoke, Balsamic vinegar, salt and pepper in medium skillet. Add diced vegan ham, stir and let set till you’re ready to serve.

When ready to serve: Fry up diced ham over medium-low heat in the marinade till all liquid evaporates. Add to soup pot.

Reheat soup, adjust for seasonings and serve.

Notes: You’ll notice that this soup is thinner than your run-of-the-mill pea soup. Again, with this soup this time that’s what I want. Pea soup doesn’t dictate, that every time the viscosity is the same. Why? There are lots of ways to enjoy the same food. This notion that there’s only one way is what holds the world back from progressing to better more positive ways for all.

It starts with the food Man! Woman! People!

Ever try spaghetti in your pea soup? Make it ahead, then place a bit in the bottom of the soup bowl and spoon soup over all. If you place it in the soup it will become too mushy with the heating and reheating of the soup. This is especially important for restaurant service.

Be sure to evaporate all liquid from ham fry pan.






 

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