Split Pea Veggie Soup Recipes

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VEGETARIAN SPLIT PEA SOUP

Make and share this Vegetarian Split Pea Soup recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15



Vegetarian Split Pea Soup image

Steps:

  • Place first 5 ingredients in a large pot.
  • Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
  • Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
  • Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
  • Season to taste with pepper and vinegar.
  • Serve with a drizzle of sesame oil, diced tomato and minced parsley.

3 cups dried split peas
7 cups water (may need more) or 7 cups vegetable stock (may need more)
1 bay leaf
2 teaspoons salt
1 teaspoon dry mustard
2 cups onions, minced
4 medium garlic cloves, minced
3 stalks celery, minced
2 medium carrots, sliced
1 potato, diced
fresh ground black pepper
1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)
sesame oil (optional)
fresh ripe tomatoes, diced (optional)
fresh parsley, minced (optional)

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.

Provided by Deborah Sah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 3h10m

Yield 10

Number Of Ingredients 15



Vegan Split Pea Soup I image

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.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g

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

SPLIT PEA VEGETABLE SOUP

This recipe originated with the master chef of our family-my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup. My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 16-20 servings (about 5 quarts).

Number Of Ingredients 10



Split Pea Vegetable Soup image

Steps:

  • In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.

Nutrition Facts : Calories 180 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein.

1-1/2 cups dried green split peas, rinsed
2-1/2 quarts water
7 to 8 whole allspice, tied in a cheesecloth bag
2 teaspoons salt
1/2 teaspoon pepper
6 large potatoes, peeled and cut into 1/2-inch cubes
6 medium carrots, chopped
2 medium onions, chopped
2 cups cubed cooked ham
1/2 medium head cabbage, shredded

HEARTY VEGETABLE SPLIT PEA SOUP

This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 9



Hearty Vegetable Split Pea Soup image

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

1 package (16 ounces) dried green split peas, rinsed
1 large carrot, chopped
1 celery rib, chopped
1 small onion, chopped
1 bay leaf
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups water

VEGETARIAN SPLIT-PEA SOUP

When those cold March winds blow, heat up a bowl of this delicious soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Number Of Ingredients 8



Vegetarian Split-Pea Soup image

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.

Nutrition Facts : Calories 349 g, Fat 1 g, Protein 20 g

3 cups dried split peas, rinsed and picked over
1 1/2 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
7 carrots, sliced 1/2 inch thick (3 cups)
2 green bell peppers, cut into 1/4-inch pieces (2 cups)
2 medium onions, cut into 1/2-inch pieces (2 cups)
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper

VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY

Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split peas, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves

Provided by Merle O'Neal

Categories     Lunch

Time 1h10m

Yield 12 servings

Number Of Ingredients 15



Veggie-Packed One-Pot Split Pea Soup Recipe by Tasty image

Steps:

  • On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  • In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  • Add the garlic and cook 2 minutes.
  • Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  • Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  • Add potatoes, then cover and cook 20 more minutes.
  • Remove bay leaves and serve soup in your bread bowl.
  • Enjoy!

Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams

1 sourdough loaf
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 ½ cups split peas
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
½ teaspoon red pepper flakes
3 potatoes, cubed
8 cups vegetable stock
2 bay leaves

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