Split Pea, “Bacon” & Potato Soup


I have spent the better part of the week working on an animated music video for my song “Blood Brothers,” When I get in my crazy artist headspace I usually forget to make time to eat, sleep and shower (uuuh…totally kidding! Of course I shower … sometimes) Thank goodness for this blog right (or I probably wouldn’t eat at all)!

This week considering the animation, as well as the dreary winter NYC weather, I wanted to make something warm and hearty that would reheat easily as i created my masterpiece (MUWAHAHAHHA!)

Obviously I am pairing this dish with my song and video “Blood Brothers”

Split Pea, “Bacon” & Potato Soup

1 package of tempeh
4 tablespoons of liquid aminos
2 tablespoons of Olive Oil
1/2 teaspoon of liquid smoke
1/2 teaspoon of agave
1 tablespoon of whiskey (optional)
1 tablespoon of hot sauce (I used Texas Pete)
Salt (to taste)

3 cloves of garlic
3 shallots
2 stalks of celery
1 carrot
2 tablespoons of earth balance

8 cups of water
2 1/4 cups of split peas
2 tablespoons of veggie bouillon ( I use Better than Bouillon)
fresh cracked pepper


Mix the liquid aminos, oil, liquid smoke, agave, whiskey and hot sauce in a tupperware container with a lid. Cut the tempeh into 1/8 inch strips place in the container, close lid and shake (to make sure the marinade coats the tempeh evenly.)  Let Tempeh marinate for at least two hours (even better overnight!)

Finely dice the garlic, shallots celery and carrots and sauté in a stock pot with the Earth Balance over medium heat for 5 minutes (or until the shallots are translucent)

Add the split peas, water with veggie bouillon and a healthy dose of freshly cracked pepper (20-25 cranks of a pepper mill).

Allow the soup to begin heating through while you peel and cube the potatoes. Cut the peeled potatoes into one-inch cubes then add them to the soup. Place a lid on the pot, turn the heat up to high, and bring it to a rolling boil. When it reaches a rolling boil, turn the heat down to low and let it simmer gently for 45 minutes.

While the soup is cooking. Coat the bottom of a frying pan with Olive Oil and fry the marinated tempeh until brown on both sides. Drain on a paper towel and sprinkle with salt.

Remove 4 cups of the soup and place in a blender. Blend until creamy then add back to the pot and stir to make sure all of the ingredients are incorporated.

Break the tempeh into smaller pieces and finish the individual bowls with the “bacon”. Serve with bread or crackers!



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