Quebecois Split Pea Soup
2 tbsp oil or margarine
2 medium onions, diced
2 medium potatoes, diced
¼ cup vegetarian bacon bits (or chopped veggie bacon slices)
2 cups yellow split peas, rinsed
4 cups vegetarian chicken stock (or vegetable stock)
3 cups water
½ tsp garlic powder
Pinch of dried French thyme
¼ tsp ground pepper
In large soup pot, heat margarine or oil over medium high heat and then sauté onions until translucent, about 5-7 minutes. Add potatoes, veggie bacon and split peas and continue to cook for 1-2 minutes longer, stirring occasionally.
Add stock and all other ingredients to pan and bring to a boil, then reduce heat to medium low and simmer covered for 50 minutes.
Once split peas are sufficiently softened (might need another 10 minutes), use a hand-held immersion blender to coarsely puree the soup. Serve with crusty bread and more ground pepper on top.