Best Vegetarian Split Pea Soup Recipes

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

VEGETARIAN SLOW COOKER SPLIT PEA SOUP

Steps:

• Layer ingredients in order listed above. Do not stir
• Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
• Remove bay leaf and garlic (if it has held together) before serving.

VEGETARIAN SPLIT PEA SOUP

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.

VEGETARIAN SPLIT-PEA SOUP

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.

VEGETARIAN SPLIT PEA SOUP

Steps:

• Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
• In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
• Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
• Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.

CROCK POT VEGETARIAN SPLIT PEA & CAULIFLOWER SOUP WITH OPTIONAL HAM ADD-IN

Steps:

• In a saute pan over medium heat, add 1 tablespoon olive oil, onion, and celery. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook one more minute. Add to 4.5-quart or larger Crock Pot along with cauliflower, split peas, vegetable broth, cumin, sage, thyme, 1/2 teaspoon salt, and bay leaf.
• Cook on low for 8 hours, or until split peas are completely soft.
• Taste and add additional salt and pepper if needed.
• If adding ham, remove about 1 1/2 cups per serving to a saucepan and stir in 1/4 cup diced ham. Heat together for about 10 minutes.
• Serve with a drizzle of olive oil and a sprinkle of smoked paprika. Top carnivorous servings with additional chopped ham if desired.

SPLIT PEA SOUP, VEGETARIAN, EASY

Steps:

• Rinse and pick through peas to remove any unpleasant bits.
• Bring 2 cans vegetable broth to boil in large saucepan.
• Meanwhile, sauté onion in butter until just translucent, not soft.
• Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.
• In a separate pan, cook carrots in water till tender. Chop into fine pieces.
• When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
• Return to pan and add finely chopped carrots.
• Heat through and serve. Soup should be very thick and creamy.

VEGETARIAN SPLIT PEA AND LENTIL SOUP

Steps:

• Place first 7 ingredients in a large pot.
• Bring to a boil and then simmer on low, partially covered for about 20 minutes, stirring occasionally.
• Saute in olive oil and then add onions, garlic, celery, carrots and potato.
• Partially cover and allow to simmer for about 40 minutes, stirring occasionally. Add water as needed.
• Blend until smooth with hand mixer.
• Add lentils.
• Season to taste with salt, pepper, and vinegar.

YELLOW SPLIT PEA SOUP--VEGETARIAN/VEGAN

Steps:

• In a medium pan bring water and salt to a boil; add split peas and return to boiling. Reduce heat and simmer, covered, about 45 minutes or until tender. Do not drain.
• Meanwhile, steam vegetables until crisp tender.
• In a small skillet, cook curry powder, cumin, turmeric, ginger, and red pepper in hot oil for 1-2 minutes or until fragrant.
• In a food processor or blender combine the undrained split peas and the spice mixture. Process until combined. If too thick, add water or warm broth. Transfer back to the medium saucepan and stir in the steamed vegetables. Heat through and serve.
• FOR WHAT IT'S WORTH--I highly recommend just leaving the split peas in the pan, adding spices, and using an immersion blender! Much simpler, and fewer dishes to wash :).

THAI TWIST SLOW COOKER VEGETARIAN SPLIT PEA SOUP

Steps:

• Add the items to your slow cooker and stir.
• In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.

VEGETARIAN CROCK POT SPLIT PEA SOUP

Steps:

• Heat fry pan and add oil, then onion, garlic, celery, and carrots.
• Saute vegetables until soft.
• Add sauteed vegetables to 6-quart crock pot.
• Then add split peas and enough water to half full capacity.
• Cover and cook on high for four hours until peas are tender.
• Stir in rice and recover. Cook rice for another two hours until rice is tender. Add additional water if necessary to keep it at about half full capacity.
• Before serving, add pepper and margarine and stir until melted.

VEGETARIAN SPLIT PEA SOUP

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!

VEGETARIAN SPLIT PEA SOUP RECIPE

Steps:

• Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
• Add the stock and split peas, and bring to a boil quickly over high heat.
• Lower the heat and simmer until the peas are tender, about 1 hour.
• Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
• If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
• Add salt and additional pepper to taste.

VEGETARIAN SPLIT-PEA SOUP

Steps:

• In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and the 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. Skim foam from the surface as needed.
• Season soup with salt and pepper, and add more water if necessary to achieve a consistency that is smooth but not too thick. Serve hot.
• Freezing tip
• Once cooled, the soup can be frozen in single-serving microwave-safe containers. Defrost each portion at room temperature, then reheat in the microwave.
• nutrition information
• (Per Serving)
• Calories: 349
• Fat: 1.1g (0.2g Saturated Fat)
• Protein: 20.7g
• Carbohydrates: 67g
• Fiber: 22g

VEGETARIAN SPLIT PEA SOUP

Steps:

• Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes.
• Drain peas and return to same pan.
• Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes.
• Heat oil in large heavy skillet over medium-high heat.
• Add onion and saute until golden brown, about 10 minutes.
• Add garlic and saute 3 minutes.
• Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper.
• Simmer until peas and vegetables are tender, about 20 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.).
• Ladle soup into bowls and serve.