This satisfying, healthy vegan soup is so easy to make it may as well be instant ramen. [Insert that emoji with the toothy smile here.]
pound yellow split peas (about 2 1/2 cups)
large yellow onion, diced
stalks celery, diced
medium carrots, diced
teaspoons fine sea salt
teaspoon dried thyme
teaspoon ground turmeric, optional
A few good grinds black pepper
cups good vegetable stock or water* (start with 8 and more toward the end of cooking if you like)
Chopped fresh flat-leaf parsley, for garnish, optional
Rinse the split peas until the water runs clear. Place all ingredients in a large pot. Bring to a boil over high heat, then cover and simmer for about an hour and a half, until split peas are tender. That's it!
*My favorite ready-made vegetable stock by an upscale suburban mile is Imagine Organic Low Sodium No-Chicken Broth. It behaves just like a good chicken broth, without imparting any weird flavors, sweetness or colors to your dishes. Whole Foods carries it, or you can get it through my Amazon affiliate link.