Rachels Special Easy Split Pea Soup Vegan Recipes

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VEGAN SPLIT PEA SOUP



Vegan Split Pea Soup image

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

1 lb dried green split peas
1 tablespoon oil
1 yellow onion (chopped)
6 cloves garlic (finely chopped)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/4 teaspoon black pepper
8 cups vegetable stock/broth
2 teaspoons Worcestershire sauce (or soy sauce)
4 medium Yukon gold potatoes (peeled and cubed)
2 large carrots (peeled and chopped)
Salt to taste

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

VEGETARIAN SPLIT PEA SOUP



Vegetarian Split Pea Soup image

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

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

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.

CREAMY VEGAN SPLIT PEA SOUP



Creamy Vegan Split Pea Soup image

To me, this soup is ultimate cold-weather comfort food. The tahini and Bragg's add amazing depth of flavor. It makes a big batch and freezes wonderfully. Be sure to serve with a generous stack of wholewheat bread, and a green salad if you like.

Provided by White Rose Child

Categories     Beans

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 10

7 cups water
1 1/2 cups yellow split peas
2 onions, chopped
1 head broccoli, coarsely chopped
3 carrots, sliced
2 zucchini, sliced (peel if desired)
1/2 cup tahini
3 -4 tablespoons Braggs liquid aminos
2 teaspoons chili powder
1 teaspoon ground cumin

Steps:

  • In a large pot, combine 6 cups of the water and split peas and bring to a boil.
  • Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
  • Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
  • Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.

RACHEL'S SPECIAL EASY SPLIT PEA SOUP (VEGAN)



Rachel's Special Easy Split Pea Soup (Vegan) image

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

1/2 cup dried split green peas
1/2 cup yellow split peas (also called pigeon peas)
4 cups vegetable stock
1 teaspoon kosher salt
3/4 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 dash cayenne
2 teaspoons lemon juice

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

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