Vegetarian Split Pea Soup Recipe
One of my all time favorite Split Pea Soups
- Ready In:
- 1hr 10mins
- 1 tablespoon olive oil
- 1⁄3 cup chopped carrot
- 1⁄3 cup finely chopped celery
- 1⁄3 cup finely chopped onion
- 1⁄4 teaspoon dried thyme
- fresh ground black pepper
- 1 1⁄2 quarts vegetable stock
- 2 cups dried split peas
- Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
- Add the stock and split peas, and bring to a boil quickly over high heat.
- Lower the heat and simmer until the peas are tender, about 1 hour.
- Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
- If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
- Add salt and additional pepper to taste.
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So simple and so delicious! I added a diced potato to mine, and at the end of the cooking time I pureed the whole thing using an immersion blender in order to get the thickness that I like. Along with some warm, crusty bread and a side salad, this soup makes a hearty, filling, and nutritious meal. This recipe is a keeper. Thanks for sharing!
Good to have a vegetarian version of this soup. Very easy to make. After one hour simmering the soup was thick and mushy. Did not blend it, mushy enough! We like pea soup to be thick and I did not thin it but after eating it we decided that next time I make it it would be better to thin it a bit. I added 1/3 cup of finely chopped parsnip and 1 tsp salt. It was a warming and hearty soup. Thanks for posting.