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