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Vegan Split Pea Soup I Recipe

Recipe by: 106a802496d678ba

"This makes a very thick vegetarian split pea 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. Tastes even better reheated."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook3 h
  • Ready In3 h 10 m
  • 1In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  • 2Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Ingredients
  • 10 servings
  • 247 cals
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 2 cups dried split peas
  • 1/2 cup barley
  • 1 1/2 teaspoons salt
  • 7 1/2 cups water
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 3 potatoes, diced
  • 1/2 cup chopped parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    247
    12%
  • Fat:
    2.2
    3%
  • Carbs:
    45.8
    15%
  • Protein:
    12.7
    25%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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