Our hearty vegetarian version of a French Canadian classic. We use smoked salt, available at specialty and bulk food stores, in the place of the traditional ham hock.
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Creative Direction Kari Wardrop. Photography Jerry Grajewski.

Creative Direction Kari Wardrop. Photography Jerry Grajewski.

Vegetarian Pea Soup2
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 2 tablespoons tomato paste
  • 2 cups yellow split peas, soaked in water overnight
  • 2 bay leaves
  • 1 teaspoon smoked salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable stock
  • 4 cups water


In large pot over medium heat, add olive oil and cook onion, garlic, celery and carrots until softened slightly, about 10 minutes. Add tomato paste and cook for 3 more minutes. Drain split peas and rinse well. Add split peas to the pot, along with bay leaves, salt, pepper, and water, and bring to a simmer. Turn heat to medium-low and cook, stirring occasionally, for 3 hours or until split peas are tender but not mushy. Remove half of the soup to blender or food and puree until smooth. Return to pot, stir to combine.          

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