VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
VEGETARIAN SPLIT-PEA SOUP
When those cold March winds blow, heat up a bowl of this delicious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
- Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick.
- Season soup with salt and pepper.
Nutrition Facts : Calories 349 g, Fat 1 g, Protein 20 g
VEGETARIAN SPLIT PEA SOUP
Make and share this Vegetarian Split Pea Soup recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place first 5 ingredients in a large pot.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
- Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
- Season to taste with pepper and vinegar.
- Serve with a drizzle of sesame oil, diced tomato and minced parsley.
SIMPLE VEGAN SPLIT PEA SOUP
I like this soup so much that I often make it weekly during cooler months.
Provided by Doug in Manhattan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h15m
Yield 4
Number Of Ingredients 11
Steps:
- Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
- Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
- Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.5 g, Fat 4.1 g, Fiber 13.8 g, Protein 12.7 g, SaturatedFat 0.6 g, Sodium 124.8 mg, Sugar 6.8 g
VEGAN SPLIT PEA SOUP II
At the restaurant, this easy soup sold out in no time!
Provided by Elaine Hallyburton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.1 g, Fat 2.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 400.6 mg, Sugar 2.2 g
VEGAN SPLIT PEA SOUP I
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.
Provided by Deborah Sah
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h10m
Yield 10
Number Of Ingredients 15
Steps:
- In 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.
- Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g
VEGETARIAN SLOW COOKER SPLIT PEA SOUP
Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.
Provided by whifflellama
Categories Onions
Time 4h10m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer ingredients in order listed above. Do not stir
- Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
- Remove bay leaf and garlic (if it has held together) before serving.
SPLIT PEA SOUP, VEGETARIAN, EASY
Make and share this Split Pea Soup, Vegetarian, Easy recipe from Food.com.
Provided by personalchef
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and pick through peas to remove any unpleasant bits.
- Bring 2 cans vegetable broth to boil in large saucepan.
- Meanwhile, sauté onion in butter until just translucent, not soft.
- Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.
- In a separate pan, cook carrots in water till tender. Chop into fine pieces.
- When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
- Return to pan and add finely chopped carrots.
- Heat through and serve. Soup should be very thick and creamy.
Nutrition Facts : Calories 319.6, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 68.2, Carbohydrate 52.2, Fiber 20.8, Sugar 9, Protein 19.2
VEGETARIAN SPLIT PEA SOUP RECIPE
Make and share this Vegetarian Split Pea Soup Recipe recipe from Food.com.
Provided by bitterman
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
- Add the stock and split peas, and bring to a boil quickly over high heat.
- Lower the heat and simmer until the peas are tender, about 1 hour.
- Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
- If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
- Add salt and additional pepper to taste.
VEGETARIAN SPLIT PEA SOUP
This is my vegetarian version of split pea soup without the ham bone. It goes nicely with fresh-baked bread, which is also included in my recipes. Substitute 1 cup of barley for the rice, if you like :)
Provided by BelleTerre
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
- Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
- Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!
Nutrition Facts : Calories 324.1, Fat 4.8, SaturatedFat 0.7, Sodium 55.9, Carbohydrate 56.4, Fiber 15.4, Sugar 6, Protein 15.7
VEGETARIAN PEA SOUP
I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! -Corrie Gamache, Palmyra, Virginia
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Stir before serving.
Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 16g fiber), Protein 15g protein.
VELVETY-SMOOTH SPLIT PEA SOUP
This is a velvety smooth soup with a hint of bacon. Such a wonderful filling soup to have on a cold evening!
Provided by Chef LauraMD
Categories < 4 Hours
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Soak peas overnight as directed on the bag, if in a hurry, you can put the peas in a pot, cover with water and add 2 tsps baking soda.
- Bring to a boil, stirring to ensure it does not boil over.
- Rinse and drain peas.
- Add 1 T olive oil to pan and all the vegetables and salt and pepper, sauté 3-5 minutes.
- Add ham hock, peas, stock, and water.
- Bring to a boil, then turn down to a low simmer.
- Cook 2 hours (or longer for maximum flavor!).
- Turn off heat, remove ham hock.
- When cool, remove bits of ham from the hock and place the ham back into soup, discarding the ham hock.
- Cook your bacon until lightly crisp and add into the soup.
- Using your Vitamix or blender, pour in soup (this may take 2-3 fills) and puree.
- This is where you will want to add milk to thin out slightly (if you don't want to add milk, use more stock).
- Reheat and serve.
Nutrition Facts : Calories 291, Fat 5, SaturatedFat 1.8, Cholesterol 10.4, Sodium 248.4, Carbohydrate 44, Fiber 15.6, Sugar 8.3, Protein 18.8
VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY
Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split peas, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves
Provided by Merle O'Neal
Categories Lunch
Time 1h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
- In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
- Add the garlic and cook 2 minutes.
- Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
- Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
- Add potatoes, then cover and cook 20 more minutes.
- Remove bay leaves and serve soup in your bread bowl.
- Enjoy!
Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams
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Category Healthy Vegetarian Soup & Stew RecipesCalories 367 per servingTotal Time 1 hr 30 mins
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, potato, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, split peas, salt and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until the split peas are tender, 1 to 1 ½ hours.
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