Vegan Split Pea Soup

This vegetarian split pea soup recipe makes a very thick 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. This soup tastes even better reheated the next day.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 247 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.

Step 2

Add potatoes, carrots, celery, parsley, basil, thyme, and ground black pepper. Simmer until peas and vegetables are tender, about 1 hour.