CLASSIC VEGAN SPLIT PEA SOUP

Classic Vegan Split Pea Soup image

Provided by @MakeItYours

Number Of Ingredients 42

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1 lb dry green split pea
1 medium onion, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 tsp ground sage
3/4 tsp dried thyme
to taste sea salt
to taste freshly ground black pepper
5-6 white button mushrooms, sliced
1 medium potato, peeled and chopped
50 oz water
to taste croutons
to taste chopped fresh dill or cilantro
1 tbsp extra virgin olive oil
1 lb dry green split pea
1 medium onion, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 tsp ground sage
3/4 tsp dried thyme
to taste sea salt
to taste freshly ground black pepper
5-6 white button mushrooms, sliced
1 medium potato, peeled and chopped
50 oz water
to taste croutons
to taste chopped fresh dill or cilantro
1 tbsp extra virgin olive oil
1 lb dry green split pea
1 medium onion, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 tsp ground sage
3/4 tsp dried thyme
to taste sea salt
to taste freshly ground black pepper
5-6 white button mushrooms, sliced
1 medium potato, peeled and chopped
50 oz water
to taste croutons
to taste chopped fresh dill or cilantro
1 tbsp extra virgin olive oil

Steps:

In a large, heavy bottomed pot such as a Dutch oven, add oil and bring to medium heat. Add onions, carrots, and potatoes and saute, lightly stirring, for about 5 minutes.
Add garlic and stir. Cook for another minute or so.
Add split peas and water. Cover lid and bring to hard boil.
Add thyme, sage, mushrooms, and about 1 tsp salt, and lower heat. Put the lid back on and simmer for about 45-50 minutes, until all the peas have "dissolved" and become soft.
Check seasoning and add more salt and freshly ground black pepper. To serve, top with croutons and fresh herbs. Bon appetit! More vegan soup recipes we love: Butternut Shiitake Soup
Hearty Winter Veggie Bisque
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Photo: Peaceful Dumpling