Vegan Split Pea Soup I
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"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."
Original recipe yield: 10 or more servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 3 Hours
- Ready In:
- 3 Hours 10 Minutes
- Servings:
- 10
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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
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DIRECTIONS:
- 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.
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