Servings: 6
Prep time: 20 minutes
Cook time: 7 to 8 hours on low or 4 to 5 hours on high
Ingredients
- 350 g dried split yellow peas, sorted and rinsed
- 350 g firm smoked tofu, cut into 1.5 cm cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, finely diced
- 2 stalks celery, finely diced
- 15 ml (1 tablespoon) oil
- 1.5 L (6 cups) reduced-sodium vegetable broth
- 5 ml (1 teaspoon) dried savory
- 2.5 ml (½ teaspoon) smoked paprika
- 1 bay leaf
- 15 ml (1 tablespoon) apple cider vinegar
- Salt and pepper, to taste
Preparation
- In a hot skillet, sauté the onion, carrots, and celery in oil for 6 minutes, until the vegetables begin to soften. Add the garlic and continue cooking for 1 minute.
- Transfer the vegetables to the slow cooker. Add the split yellow peas, vegetable broth, savory, smoked paprika, and bay leaf. Stir to combine, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the peas are very tender and begin to fall apart.
- About 30 minutes before the end of cooking, add the diced smoked tofu to the slow cooker. Stir gently to distribute evenly and continue cooking, covered.
- Remove the bay leaf, then stir in the apple cider vinegar. Stir gently to achieve a creamy texture while retaining some chunks of vegetables and tofu. Adjust the seasoning as needed.
- If the soup is too thick, gradually add boiling water, 125 ml (½ cup) at a time, until the desired consistency is reached. Serve piping hot.
