Vegan Split Pea soup
Vegan Split Pea Soup I
Submitted by: Deborah Sah
Rated: 4 out of 5 by 135 members Prep Time: 10 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 10 Minutes
Yields: 10 servings
"Split peas and barley are cooked with garlic, onion, celery, carrots and potatoes in this meatless soup which is seasoned with basil and thyme."
INGREDIENTS:
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
DIRECTIONS:
1. 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.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Elaine's notes - I simmered for an hour, went out for a while and when I came back I simmered another half an hour. There wasnt a lot of liquid left and I added about 8 cups - covered all the veggies, and simmered again for an hour.
It was thick and yummy and we did have to add additional water when eating it a day or so later.
Vegan Split Pea Soup I
Submitted by: Deborah Sah
Rated: 4 out of 5 by 135 members Prep Time: 10 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 10 Minutes
Yields: 10 servings
"Split peas and barley are cooked with garlic, onion, celery, carrots and potatoes in this meatless soup which is seasoned with basil and thyme."
INGREDIENTS:
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
DIRECTIONS:
1. 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.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Elaine's notes - I simmered for an hour, went out for a while and when I came back I simmered another half an hour. There wasnt a lot of liquid left and I added about 8 cups - covered all the veggies, and simmered again for an hour.
It was thick and yummy and we did have to add additional water when eating it a day or so later.