VEGETARIAN SPLIT PEA SOUP

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Vegetarian Split Pea Soup image

This is my vegetarian version of split pea soup without the ham bone. It goes nicely with fresh-baked bread, which is also included in my recipes. Substitute 1 cup of barley for the rice, if you like :)

Provided by BelleTerre

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups split peas, rinsed and sorted
2 tablespoons vegetable oil
2 celery ribs, sliced
1 onion, diced
2 carrots, sliced
1 turnip, peel and dice (optional)
1 medium potato, peel and dice
1 cup brown rice, uncooked
8 ounces spinach, chopped
4 cups vegetable broth
4 cups water (or more as needed)
1 tablespoon chopped parsley
salt and pepper, to taste

Steps:

  • In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
  • Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
  • Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!

Nutrition Facts : Calories 324.1, Fat 4.8, SaturatedFat 0.7, Sodium 55.9, Carbohydrate 56.4, Fiber 15.4, Sugar 6, Protein 15.7

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