“This is a meatless version of one of my split pea soups. Made thicker, it can be used as a sweet accompaniment to a plate of Basmati rice and assorted Indian breads.” - by NEHAIGHT
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Soak peas overnight in ample water. Drain before using in the recipe.
- Pour peas and beef broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, about 30 to 45 minutes. Stir in roasted garlic, carrot, onion, curry powder, clove, and hoisin sauce. Simmer covered, stirring occasionally for an additional 30 to 45 minutes, adding water as needed while it cooks. Season to taste with salt and pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 237 cal
- 12%
- Fat
- 1.3 g
- 2%
- Carbs
- 42.2 g
- 14%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"I'm sorry but any recipe that calls for beef broth is NOT vegetarian. It doesn't tase very good using vegetable stock...." See more"
carnegie
"I added some tofu and spinach when I made this soup, but it was not that good. The hoisin sauce was too sweet for the taste and texture of the peas, and it was sort of bland. I gave it an extra star..." See more because my fiance (who, granted, cooks with hoisin more often) sorta liked it. Nix that, he just said it was gross."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
