Vegan Split Pea Soup I

Vegan Split Pea Soup I

287

"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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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 ...

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 s...

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 star...