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Vegan Split Pea Soup

4

195 min

Vegan Split Pea Soup

Vegan Split Pea Soup Photo 1

Time

195 min

Serving

10 persons

Calories

247

Rating

4.00★ (452)

Cuisine

Author: Victoria Buriak
This vegan split pea soup recipe makes a very thick 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. This soup tastes even better reheated the next day.

Ingredients

  • vegetable oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 3 clove (minced)
  • bay leaf: 1 piece
  • ½ cups water: 7 piece
  • split peas: 2 cups (dried)
  • barley: 0.5 cup
  • ½ teaspoons salt: 1 piece
  • potatoes: 3 piece (diced)
  • carrots: 3 piece (chopped)
  • stalks celery: 3 piece (chopped)
  • parsley: 0.5 cup (chopped)
  • basil: 0.5 tsp (dried)
  • thyme: 0.5 tsp (dried)
  • ground black pepper: 0.5 tsp

Metric Conversion

Stages of cooking

Vegan Split Pea Soup Photo 2 1
Vegan Split Pea Soup Photo 3 2
Vegan Split Pea Soup Photo 4 3
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Vegan Split Pea Soup Photo 2
  2. Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally. Dotdash Meredith Food Studios
    Vegan Split Pea Soup Photo 3
  3. Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour. Dotdash Meredith Food Studios
    Vegan Split Pea Soup Photo 4

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