Prep 15 mins
Cook 1 hr
This recipe comes from the Moosewood Cookbook. It's my favourite vegetarian pea soup.
- 3 cups dried split peas
- 7 cups water (may need more) or 7 cups vegetable stock (may need more)
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 2 cups onions, minced
- 4 medium garlic cloves, minced
- 3 stalks celery, minced
- 2 medium carrots, sliced
- 1 potato, diced
- fresh ground black pepper
- 1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)
- sesame oil (optional)
- fresh ripe tomatoes, diced (optional)
- fresh parsley, minced (optional)
- Place first 5 ingredients in a large pot.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
- Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
- Season to taste with pepper and vinegar.
- Serve with a drizzle of sesame oil, diced tomato and minced parsley.
delicious! - we couldn't stop eating it. I only gave it 4 stars because I didn't follow the recipe exactly but I worked with what I had on hand. I used 2 garlic, 2 celery, 2 carrot, a mix of onion & leek to make 2 cups, 1/2 tsp mustard seed & no potato, bay leaf & a small piece of kombu, salt & pepper. I sauteed the veggies then added the dry split peas (2 1/2 cups) - didn't want to deal w/ cleaning 2 pots. At the end I took a tip from "101cookbooks" split pea recipe. I added lemon juice from about a 1/2 of a lemon (to taste) & that really punched up the flavors. Then to each bowl I sprinkled on some smoked paprika which gave it that wonderful smokey flavor. This was a huge hit among non- veggies!
Hands down, the BEST vegan split pea soup Ive ever had. I followed almost to the tee. Except for: - I used vegetable stock, not plain water - I cooked the tomatoes (small yellow ones cause thats what I had), rather than a topping - no sesame oil (I just couldnt do it) - I added a little ditalini pasta, cause apparantly I used too much liquid. (Hoestly didnt even measure)
This is very good. I have always loved pea soup, and the idea of using dried mustard as well as the sesame oil really appealed to me. The only thing that might put someone off is the smell when it's cooked, which is normal. Plus the sesame oil balances it out. It freezes very well. And I love the potatoes!