The unassuming little green orb we call the pea has been grown and cultivated as far back as 500 or 400 BCE. At that time, ancient Greeks were selling hot pea soup from their street-side vendors. I know...who knew, right? Ever since then, there have been variations on this soup from Nordic to Anglo to Teutonic cultures (basically, hella white people).
Yeah, white people love pea soup and I'm no exception. It's hearty, flavorful, and comforting. The pea, like other legumes, impart a meaty flavor and feeling in the stomach. Unfortunately, the awesome pea soup reputation has been damaged by ingredients like ham and bacon. Why would someone ruin such a good soup with the tears of a pig? I dunno, but I'm out to change that. If you want a smoky flavor, don't cut up an innocent pig, just add a couple drops of liquid smoke (found in the condiment aisle at grocery stores).
Paul and Linda McCartney were fans of peace. As an extension to their mission of peace, they were also vegans who loved a good pea soup. At least I think so. This recipe was inspired by one that was dedicated to them.
1/2 lb split peas
1/4 lb orange lentils
1 1/2 large onions, quartered
4 stalks celery, including leaves, rinsed & chopped
2 tomatoes, peeled
2 leeks, white part only, cut into 1-inch chunks
5 cups water (about)
soy margarine to taste
crushed black peppercorns
Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
Add margarine and stir until melted.
Add peppercorns and sea salt to taste.