Vegan Split Pea Soup I

Vegan Split Pea Soup I

287
Deborah Sah 0

"This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated."

Ingredients 3 h 10 m {{adjustedServings}} servings 247 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
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Reviews 287

  1. 372 Ratings

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SUZANNAH
2/26/2006

Crockpot variation: Put all ingredients into crockpot (no need to cook onions first, and oil can be omitted). Add 2 additional cups of water/broth and cook on high 2 1/2 hours (can be kept warm on low setting after that, with occasional stirring). More flavor: Use vegetable broth instead of water. Double all spices except for salt.

PHEEBIE
12/20/2003

This is a great recipe. That being said, I'll mention a few things I did differntly. First of all, I soaked the peas in water for about 8 hours prior to cooking. I omitted the barley, and I substituted olive oil for vegetable oil. I sauteed the onion, celery and (3) bay leaves together. I also omitted the potatoes, and put all of the herbs in the pot with the peas and 8 c. water, rather than waiting until the peas had cooked 2 hours. The only ingredient I added after cooking for 2 hours was the carrots. After adding them and another cup of water, I let the soup simmer about 1 more hour. It's really a delicious, hearty soup. I didn't find it to be too thick, possibly because I soaked the peas first.

JUNATHENA
8/16/2003

When she says it makes a thick soup, she isn't kidding! I love thick soup but this was ridiculously thick, too thick to be soup. All 7 1/2 cups of the water was used up and the solid then started to burn the bottom of the pan. I added 4 more cups of water, which turned out to be PERFECT, so I'd definitely recommend using a total of 11 1/2 cups water for anyone making this soup! The taste was delicious, and I blended abotu half the soup for a better consistency, but either way it tastes fine, just depends on your preference. I only used one potato cause that's all I had around the house but it was still good. Definitely one of the best soup recipes I've tasted! Thanks!!