This vegan split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- bay leaf: 1 piece
- ½ cups water: 7 piece
- split peas: 2 cups (dried)
- barley: 0.5 cup
- ½ teaspoons salt: 1 piece
- potatoes: 3 piece (diced)
- carrots: 3 piece (chopped)
- stalks celery: 3 piece (chopped)
- parsley: 0.5 cup (chopped)
- basil: 0.5 tsp (dried)
- thyme: 0.5 tsp (dried)
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally. Dotdash Meredith Food Studios
-
Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour. Dotdash Meredith Food Studios
