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.

You will need:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 2 cups dried split peas
  • ½ cup barley
  • 1 ½ teaspoons salt
  • 7 ½ cups water
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 3 potatoes, diced
  • ½ cup chopped parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper

Instructions:

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.

Prep Time: 10 mins/Cooking Time: 3 hrs/ Total Time: 3 hrs 10 mins

Servings: 10

Calories: 246.6

 

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