Vegan Smoky Split Pea Soup

It's been grey and half raining half snowing here. It's just been gross and the grey definitely doesn't help my mood. Yesterday was another day where I didn't feel like cooking, but I also didn't want to be tempted to have frozen fries for dinner. So I made some smoky split pea soup. With potatoes of course! I had it with one of a very few BFree gluten free dinner rolls I have left. This was very comforting. I always say soup is a hug in a bowl.
Although I've posted a recipe awhile ago for this soup, I wrote down and measured everything I used because who doesn't love soup? Also, it is the start of a new year so maybe there are some new vegans, or people who want to find more meatless meals. This is a very filling and inexpensive soup, and it's only maybe ten minutes of actual work, the rest is just letting the soup simmer.

                                                          Smoky Split Pea Soup

• 1 Medium Onion, Diced
• 3 Cloves Garlic, Minced
• 2 Medium Potatoes, peeled and diced
• 1/4 Tsp. Turmeric
• 1/2 Tsp. Pepper
• 1/2 Tsp. Smoke Paprika
• 1 Tsp. Liquid Smoke
• 1 Tsp. Salt
• 1/4 to 1/2 Tsp. Crushed Red Pepper (optional)
• 3/4 C. Green Split Peas
• 1/4 C. Nutritional Yeast
• 5 to 6 C Water

Saute the onions and garlic in a little oil or water for a few minutes, add the turmeric, pepper, crushed red pepper, smoked paprika and the potatoes. Saute for another minute or so on medium heat, add the split peas and water. Bring to a boil, then turn the heat down to medium low and let simmer until the potatoes are tender and the peas have broken and are creamy. It took me about thirty minutes. Once your soup is done, add the salt and liquid smoke. I like to add those ingredients at the end because the flavors of the smoke and salt kind of dissipate while cooking. This way you aren't adding more salt at the end.