Vegetarian Split Pea Soup

I love split pea soup. Now. I didn’t care to much for it when I was growing up. It was too green and too mushy. These days I love it. The other day it was cloudy and cool and I craved a hearty bowl of split pea soup. I bought the supplies, I was ready to cook. I added it to the menu plan for the week and of course the day I go to make it, a heatwave strikes and it is a lovely 90 degree November day in sunny Southern California.  I still made it. And it was delicious, but I think it might be impossible to take a picture of split pea soup that captures its goodness. So sorry about that. Trust me, this is yum.

Vegetarian Split Pea Soup
serves 6 generously
1 onion, chopped
4 cloves garlic, chopped
1 T olive oil
1 carrot, chopped
2 large potatoes, diced
2 1/4 C green split peas, rinsed
2 bay leaves
1/4 t ground mustard
2 t salt
1 1/4 t ground white pepper
7 C vegetable stock or water

  1. In a saute pan, saute onion and garlic in olive oil until onions are translucent, about 10 minutes
  2. While the onions are cooking, combine remaining ingredients in large soup pot and start bringing to a boil over high or medium-high heat.
  3. Add onions-garlic mixture to soup pot
  4. When soup comes to a boil, reduce heat to low and simmer for 1.5-2 hours, stirring occasionally.
  5. When the split peas are cooked, they will begin to dissolve into the liquid.
  6. Puree the soup directly in the soup pot using an immersion blender. Alternatively, puree in batches in a blender or food processor.
  7. Season with additional salt and pepper if needed.

At this point you have a lovely vegan split pea soup. I, however, like to add garnishes: parmesan cheese, cheddar cheese, broken-up crackers are all garnishes that keep it vegetarian. It can also be garnished with crumbled bacon or chopped ham rendering it no longer vegetarian, but still delicious.

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One Response to Vegetarian Split Pea Soup

  1. Pingback: Did you know I cook too? » Baby Baby Lemon

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