Recipe: Delicious SPLIT PEA SOUP, VEGETARIAN OR VEGAN

Delicious, fresh and tasty.

SPLIT PEA SOUP, VEGETARIAN OR VEGAN. Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. This vegetarian split pea soup is made with a touch of liquid smoke in place of the traditional ham.

SPLIT PEA SOUP, VEGETARIAN OR VEGAN Vegan Split Pea Soup is a hearty mix of green split peas, carrots, celery, onion and green cabbage simmered with flavorful herbs - it's my all-time favorite split pea soup recipe! Includes slow cooker, Instant Pot + stovetop methods. Let's start the new year with a big bowl of warm and comforting. You can have SPLIT PEA SOUP, VEGETARIAN OR VEGAN using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of SPLIT PEA SOUP, VEGETARIAN OR VEGAN

  1. You need 1 lb of split peas.
  2. It's 6 of large carrots.
  3. Prepare 5 stalks of celery.
  4. You need 1 of medium-large leek with dark green top removed and discarded.
  5. It's 1 of large (not gigantic) onion.
  6. Prepare 4 tablespoons of olive oil Or unsalted butter.
  7. It's 2 teaspoons of salt.
  8. You need 9-10 cups of water.

Split peas and barley are cooked with garlic, onion, celery, carrots and potatoes in this meatless soup which is seasoned with basil and thyme. This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. A veggie centric, vegan recipe blog dedicated to making healthy food choices more delicious.

SPLIT PEA SOUP, VEGETARIAN OR VEGAN instructions

  1. Small chop or large dice all vegetables..
  2. In Dutch oven (large pot) heat olive oil or unsalted butter to medium-low.
  3. Sautee veggies slowly about 12 minutes until cooked down slightly, stirring occasionally..
  4. Add split peas, water and salt. Bring to boil, reduce heat to simmer, cook 75 minutes. Taste and add more salt if needed..

Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some. I'm Ben - Caroline's husband, and the taste-tester-in-chief in the Pickled Plum Kitchen. I love trying out Caroline's delicious recipes. And sometimes - when they're easy enough - I try my hand at making them myself.