Smoked Tempeh Split Pea Soup

Instructions

1. Soak split peas overnight in water. Drain before cooking.
2. In a large pot, add split peas, 6 cups cold water, onion, carrot, celery, and bay leaves. Season with salt and pepper. Bring to a simmer and cook for about 2 hours.
3. Meanwhile, chop the tempeh into small cubes and set aside.
4. In a skillet, heat olive oil over medium heat and sauté tempeh until golden on all sides, about 2 minutes.
5. Add soy sauce, maple syrup, and liquid smoke. Cook for another 2 minutes, stirring well.
6. Add the smoked tempeh to the soup 15 minutes before the end of cooking.
7. Adjust seasoning if needed and serve warm.