Vegan Split Pea Soup

For creamier soup, puree in a food processor or blender. This is also a great soup for a slow cooker; add all ingredients, and cook on low for 6 to 8 hours

Photo by Debra C.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups (450 g) green split peas

  • 6 to 7

    cups (1410 to 1645 ml) water or vegetable stock

  • 1

    medium-size yellow onion, diced

  • 2

    creamy yellow potatoes (such as Yukon gold or fingerlings), diced

  • 2 or 3

    garlic cloves, pressed or minced

  • 2

    carrots, diced

  • 2

    celery stalks, diced

  • 1

    teaspoon dried marjoram

  • 1

    teaspoon dried basil

  • 1/2

    teaspoon dried parsley

  • 1/4

    teaspoon ground mustard

  • 1/4

    teaspoon black pepper

  • 1/2

    teaspoon liquid smoke, optional

  • Salt and pepper, to taste

Directions

Rinse split peas, checking for any impurities, such as stones or residue. Place all ingredients except salt and pepper in a soup pot, and bring to a simmer. Cover loosely and cook until peas are tender, 1 hour or longer. Check occasionally to make sure water has not completely evaporated. Heat should be low-medium. The resulting soup should be thick and creamy, with the split peas quite broken down and mushy. Add salt and pepper to taste, and serve hot.

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