Split-Pea Soup ( Vegan / Vegetarian )
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 lb split peas, rinsed
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 5 garlic cloves, peeled
- 1 bay leaf
- 8 cups low sodium chicken broth or 8 cups vegetable broth
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
directions
- Place the peas in a large pot and add enough cold water to cover. Bring to a boil. Cover, remove from heat, and set aside for 1 hour.
- Meanwhile, heat the oil in a large pot over medium heat.
- Add the onions, celery, carrots, garlic, and bay leaf.
- Cook, stirring occasionally, until softened and golden, about 15 minutes.
- Drain the peas and add them to the vegetables along with the broth. Bring to a boil. Reduce heat, cover, and simmer gently until the peas are softened, about 45 minutes.
- Remove from heat. Set aside to cool for at least 10 minutes.
- Remove and discard the bay leaf.
- Transfer some of the soup to a blender, filling it no more than halfway. Puree until smooth. Repeat with the remaining soup.
- Return the soup to the pot and place over medium heat until warmed through, about 10 minutes.
- Season with the salt and pepper.
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Reviews
-
I threw all the ingredients (minus the oil) in the slow cooker. It was watery, like you mentioned, but at the end, I just added 1 cup of mashed white beans. I've been vegan for quite awhile now, but due to the liquid smoke, it tasted like I was eating a pot roast :) I've never had split pea soup before, but I'll definitely have it again! Yum!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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