Vegan Split Pea Soup I recipe

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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
½ cup barley
1 ½ teaspoons salt
7 ½ cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
½ cup chopped parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper

Nutrition Info

246.6 calories
carbohydrate: 45.8 g
cholesterol: : -
fat: 2.2 g
fiber: 14.2 g
protein: 12.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 386.6 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 or more servings

Recipe Note

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.

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