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.

• 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

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.

Step 2

Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.