Name: Vegan Split Pea Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 teaspoon olive oil; 1/4 cup diced onion; 15 baby bella mushrooms, sliced; 2 Field Roast Italian Sausage, cubed; 2 cloves of garlic, minced; 2 medium red skinned potatoes, cubed; 2 medium carrots, sliced into rounds; 1/2 cup yellow or green split peas; 4 Edward & Sons® Not-Chick'n™ Bouillon Cubes; 8 cups water; salt; ground pepper; parsley for garnishing; 1 square ciabatta roll - about 1 1/2 cups cubed; 2 teaspoon olive oil; 1 teaspoon nutritional yeast; 1 teaspoon all purpose seasoning; pinch of salt

Instructions

For The Soup

In a medium soup pot heat olive oil over medium heat.
Add and saute onion until translucent.
Add baby bellas and a pinch of salt. Cook until mushrooms begin to turn golden brown.
Add sausage and garlic next, cooking until the sausage begins to turn golden brown.
Add potatoes, split peas, carrots, water and the Edward & Sons® Not-Chick'n™ Bouillon Cubes. Season with salt and pepper, and bring to a boil
Reduce heat to low, place the cover askew (to allow steam to escape) onto the pot & simmer for 30 minutes.
Allow the soup to sit for approximately 10 minutes prior to serving.
Ladle finished soup in bowls, garnish with ciabatta croutons & fresh parsley.

For the Ciabatta Bread Croutons

While the soup is cooking, cube the bread for the croutons.
In a medium saute pan, over medium heat add oil & bread - sprinkle with nutritional yeast, seasoning and salt- tossing to evenly coat all sides of the bread cubes
Cook over medium heat tossing frequently until all sides are golden - about 10 minutes. Remove from heat.