This is a recipe that I adapted from 2 places: Colleen Patrick-Goudreau's "The Vegan Table" and the 101 Cookbooks website. It came out delicious. I also baked a fresh loaf of flaxseed bread to enjoy with the soup.
1 tbsp EVOO
1 1/2 large onions, chopped
1 tsp dried basil
1/2 tsp dried parsley
1/4 teaspoon ground mustard
1/4 tsp black pepper
2 cups dried split green peas, picked over and rinsed
5 cups water
1/2 tsp liquid smoke (this replaces the ham that is usually in this recipe; it gives a smoky flavor)
EVOO drizzle (since it's a fresh drizzle, use really good olive oil; otherwise leave it out)
Heat EVOO in a large pot over medium, high heat. Add onion and spices and cook for a minute or two until soft. Add the split peas and water and bring to a boil. Turn the heat down and simmer for 20 minutes or until the peas are al dente. Add the liquid smoke. Take an immersion blender and insert it in the soup and puree to your liking. Some like it completely pureed and some like it super chunky. You can leave it as is also if you'd like a more brothier, really chunky soup.
Top with a sprinkle of paprika and a drizzle of EVOO. Enjoy!