Vegan Split Pea Soup
By á-4939
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
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4.5/5
(13 Votes)
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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
Details
Preparation
Step 1
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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