soup · vegan · vegetarian

Vegan Split Pea Soup


  • 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.

DSC03736_thumb[3] tashasig

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