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Remember how I enjoy living by myself?

Well, here is a major downside to living by yourself: having to take care of yourself when you get sick.

Let’s be honest here: I truly believe that no matter how old you are, when you are sick you still want your mommy to come take care of you. Obviously just having someone fussing over you automatically makes you feel at least a little bit better.

At yet when I was not feeling good earlier this week, I had no one to call to come make it better. And because I try to avoid keeping too many super processed foods in the house, I found myself without any canned soup to quickly heat and choke down. Lose-lose.

…or not. Turns out, making your own soup is not necessarily that much more difficult than opening a can. And I promise it will not only taste infinitely better, it will also be better for you. This split pea soup came together in no time and was just what I needed to start feeling like a human being again.

I have to take a few moments at this time to apologize for the world’s least photogenic food. Split pea soup is just not a pretty food.

But this vegan version of a favorite of mine is so delicious that I promise you won’t care that it isn’t very attractive, nor will you miss the ham hock. I ate on it for a few days, but you could definitely put leftovers in the freezer for quick dinners later on down the road.

This is a bowl full of good-for-you-ness. Don’t believe me? Check this out! (And it will make you feel better, even if you already feel good!)

Vegan Split Pea Soup

Vegan Split Pea Soup

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Adapted slightly from 101 Cookbooks


  • 1 tablespoon olive oil
  • 2 small potatoes, peeled and diced small
  • 2 medium onions, diced
  • 1/2 teaspoon salt
  • 2 cups (1 16 oz bag) dried split green peas, picked over and rinsed
  • 4 cups (1 32 oz carton) vegetable stock
  • 1 cup water


  1. Heat the olive oil in a large pot over medium-high heat. Add the onions, potatoes and salt and cook for a few minutes, until the onions just start to soften. Add the peas, vegetable stock and water; bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the peas are cooked through but are still a touch al dente (with a bite).
  2. Ladle 1/3 to 1/2 of the soup into a bowl and set aside. Using a blender (a hand blender would be perfect for this), puree the remaining soup. Recombine the pureed soup and the reserved (still chunky) soup. It will be thick; if you would like to thin it out, add a touch more water or stock.
  3. Ladle into bowls and drizzle with extra virgin olive oil and sprinkle with paprika.
Nutrition Information

Amount Per ServingCalories 0Cholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g



  1. I agree with you one hundred percent. My daughter just got sick recently and I came to realize that there is no pain or discomfort that can’t be made more bearable by a mother’s hug. It was easier for me to pacify my little toddler than to take care of my husband when he got sick…(probably because subconsciously, my husband was looking for his mom, which a wife cannot replace, so to speak…but of course, I am the ultimate blanket my daughter ever needs…)
    Anyway, I will not wait for my body to get all feverish before trying this out…your soup seems so hearty…Thanks for sharing!

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