EASY VEGAN SPLIT PEA SOUP
This vegan split peas soup recipe is full of carrots, potatoes, and of course, split peas! Topped with homemade sumac-spiced croutons, this is a recipe you'll make time and again.
Provided by Raquel Smith
Categories Soups and Stews
Time 55m
Number Of Ingredients 14
Steps:
- Preheat your oven or convection toaster oven to 400°F.
- Warm the olive oil in a large stock pot over medium-high heat. Add the onions and carrots and cook until starting to brown, about 5 minutes. Add the diced potatoes, oregano, and thyme and mix. Add the peas and veggie broth, stir well, and bring to a rolling boil. Turn the heat to low, then partially cover and simmer, stirring occasionally, until the peas turn to mush, about 45 minutes.
- While the soup cooks, toss the cubed bread with the olive oil, then sprinkle on the sumac and toss to distribute. Spread the bread out onto a greased baking sheet and bake for 15 minutes, tossing once halfway through.
- When the soup is done cooking, add cayenne pepper, salt, and a bunch of black pepper to taste. Serve the soup topped with a few croutons and some extra black pepper. Enjoy!
Nutrition Facts : Calories 799 calories, Sugar 17.5 g, Sodium 1625.8 mg, Fat 12.1 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 141.7 g, Fiber 27 g, Protein 32.9 g, Cholesterol 0 mg
VEGAN SPLIT PEA SOUP
Hearty, slightly smokey vegan split pea soup. Nutritious but so comforting!
Provided by Karissa Besaw
Categories Main Course Soup
Time 1h55m
Number Of Ingredients 13
Steps:
- Rinse split peas. Set aside.
- In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.
- Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.
- Add the split peas, vegetable stock, and Worcestershire sauce to the pot.
- Bring to a boil on high. Reduce heat to low, cover with lid, then simmer for 60-75 minutes, or until the peas are tender and beginning to disintegrate.
- Add the potatoes and carrots into the soup. Bring to a simmer again. Simmer for 10 minutes or until the potatoes are tender.
- Salt to taste.
Nutrition Facts : Calories 225 kcal, Fat 4 g, Protein 8 g, Carbohydrate 40 g, ServingSize 1 serving
A VERY GOOD SPLIT PEA SOUP (VEGAN)
Full of protein and virtually fat free, this vegan split pea soup can be made right in your slow cooker or on the stovetop. It's nourishing, flavorful and so easy to make!
Provided by Julie | The Simple Veganista
Categories Entree
Time 40m
Number Of Ingredients 12
Steps:
- Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
- Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
- In a dutch oven or pot, heat 1 tablespoon olive oil or 1/4 cup water over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, cabbage and herbs, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, worcestershire sauce and vegetable broth.
- Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.
- Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
- Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, celery, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely).
- Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
- Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
- Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 - 3 bathes).
Nutrition Facts : Calories 302 calories, Sugar 9.5 g, Sodium 337.5 mg, Fat 1.1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 56.2 g, Fiber 21.3 g, Protein 19.3 g, Cholesterol 0 mg
RACHEL'S SPECIAL EASY SPLIT PEA SOUP (VEGAN)
Feel free to use 1 cup split green peas to be more traditional; what makes my soup special is the mix of the two peas. This soup is dense and hearty (but also vegan and healthy!) and I made it up using some ideas from other vegan soups I like and because most split pea soups I tried had a nice "starter" but bad aftertaste to me (I think namely from the use of cream or a slimier broth; this one's totally vegan.) So you don't have to feel guilty if you wanna make a meal out of this soup! :) This is year-round vegan comfort food at its best. And it's so easy to make but tastes complex!! (Especially if it's a 32-oz jug of veggie stock-- you can just dump the whole thing in, you don't even have to measure it.)
Provided by the80srule
Categories < 30 Mins
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, put the split peas and veggie stock along with the salt, and simmer about 20-25 minutes or until the peas have really softened and somewhat disintegrated.
- Turn the burner off and stir in the other ingredients.
- Enjoy with some crushed saltines or crusty bread!
Nutrition Facts : Calories 114.3, Fat 0.5, SaturatedFat 0.1, Sodium 296.2, Carbohydrate 20.3, Fiber 8.5, Sugar 2.7, Protein 8.1
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 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
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