Vegan Mushroom Stew

1c yellow split peas

2c water

3T olive oil

1 yellow onion, diced

1c sliced carrot

1c sliced celery

16oz baby bella mushrooms, halved

6 cloves garlic, thinly sliced

2t thyme

1t oregano

1/2t sage

1/3c balsamic vinegar

2T soy sauce

16oz baby yellow potatoes, halved

14 1/2oz can of tomato sauce

3c vegetable broth

2 bay leaves

salt

pepper

instant potatoes

Bring yellow peas and water to a boil, then simmer for about 20 minutes, until soft.

Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple of pinches of salt and pepper. Cook, stirring occasionally for 8mins.

Add mushrooms, garlic, thyme, oregano, sage, and a couple of pinches of salt and pepper. Cook, stirring frequently, for 4-5mins.

 

Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the bits off the bottom.

 

Add potatoes, cooked peas, tomato sauce, broth, and bay leaves, along with a couple of pinches of salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally. 

Turn heat to low and simmer gently for 10-15mins or until the potatoes are fork-tender. Add instant potatoes to soup to thicken and reach a more desirable texture. Add salt and pepper to taste.

Adapted from a recipe by Kylie at Midwest Foodie: https://midwestfoodieblog.com/vegetable-stew-recipe/