Vegan Split Pea Soup II

Vegan Split Pea Soup II

57 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Elaine Hallyburton
Recipe by  Elaine Hallyburton

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

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Reviews (57)

Rate This Recipe
Sunshine123
74

Sunshine123

This was a very tasty and filling recipe! It was also quite simple to make, although I did make some minor adjustments. I suggest soaking the split peas overnight (or for a minimun of two hours in hot water, if you're short on time). I also slightly reduced the amount of split peas used and, instead, included some finely chopped cabbage. Finally, when all the veggies were tender, I blended them for a creamier texture. Add a dash of black pepper and you're good to go! Yum!

ZANNE_STAR
45

ZANNE_STAR

I really love this recipe. I soak the peas overnight, then cook them for 1 hour before making the soup. I also add a 1/2 cup of barley. I used curry and added cumin as well. I thought it was much better the second day, so now I just make it in advance and it freezes well too!

faeriecat
45

faeriecat

Absolutely yummy! Hearty enough to be gobbled up by my two meat-loving menfolk and healthy enough for weight-conscious me. I doubled the recipe, added a couple diced redskinned potatoes, and dumped considerably more curry in it because we like things savory. Really, really good. Make sure to soak those yellow split peas either overnight, or boil them a couple minutes in six cups of water and let them sit for a couple hours. They take a really long time to soften up otherwise, and it's difficult to keep the rest of the soup from scorching.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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