Thick, hearty and comforting – you won’t even miss the ham!
- 1 tablespoon of EVOO
- 1 yellow onion, chopped
- 1 bay leaf
- 3 cloves garlic, chopped
- 2 cups dry split peas
- 1/2 cup barley or brown rice
- 7 – 9 cups of water
- 4 carrots, chopped
- 4 stalks of celery, chopped
- 3 white potatoes, diced
- 1/2 cup chopped parsley or 3 tablespoons dried
- 1 teaspoon dried basil
- salt and pepper to taste
In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Cook for 5 minutes or until tender but not burnt. Add 7 cups of water with split peas and barley/rice. Salt and pepper, stir and bring to a boil. Reduce heat, cover and simmer for an hour and a half, stirring and adding water if needed.
Add carrots, celery, potato and herbs. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. Check taste to see if it needs more salt or pepper.
Serve with crusty bread.
Serves 6-8 people.
8 thoughts on “Vegan Split Pea Soup”
I really liked this soup (and I'm not a soup eater… nor am I a pea eater!). Love the barley in it!! I just noticed though that I left out the bay leaf and when I checked I see that it's not in the recipe. I assume it should be added with the water, split peas and barley?
I love the looks of this soup. I'm not big non peas but I like them more and more every day. I should try this soon.
ooooh yummy. I just made a veg version of split pea soup last week! So THRILLED it's popping up here and there! I LOVE IT.my whole family goes gaga over it!xoxoGreat minds Tash…great minds!:)
Oh man, I love split pea soup and your recipe looks amazing!
I might use your recipe to make split pea soup later in the week. I make it for my dad and he's a ham fan so the porks going in it. Thanks!
LOVE split pea soup! Yum! Looks wonderful!
that looks awesome! Your totally going to laugh, but I thought the end said Serve's 6-8 "crusty" people. hehehe… oops!