Split Pea Soup Vegetarian Easy Recipes

VEGETARIAN SLOW COOKER SPLIT PEA SOUP

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.

VEGETARIAN SPLIT-PEA SOUP

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.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

VEGAN SPLIT PEA SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook onion, garlic and celery until onion is soft.
• Stir in parsley, thyme, oregano, basil, smoked paprika, bay leaf, and cook until fragrant.
• Add carrot, potatoes, split peas, vegetable broth, nutritional yeast flakes. Cover pot, and bring to boil.
• Reduce to a simmer for one hour. Discard bay leaf and add salt to taste. Serve in a bowl with green onions to garnish.

SIMPLE VEGAN SPLIT PEA SOUP

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.

VEGETARIAN SPLIT PEA SOUP

Steps:

• Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).
• Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time - there are times I need to add up to 3 1/2 cups extra.
• Stir in the lemon juice and taste. If the soup needs more salt (likely), add more a bit at a time until the flavor of the soup really pops.

VEGAN SPLIT PEA SOUP I

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.

SPLIT PEA SOUP, VEGETARIAN, EASY

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.

EASY VEGAN SPLIT PEA SOUP

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!

VEGETARIAN SPLIT PEA SOUP

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.

A VERY GOOD SPLIT PEA SOUP (VEGAN)

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).

VEGAN SPLIT PEA SOUP

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.

CROCK POT VEGETARIAN SPLIT PEA SOUP RECIPE

Steps:

• Enjoy.