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Vegetarian Split-Pea Soup

173

When those cold March winds blow, heat up a bowl of this delicious soup.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, March/April 2003

Ingredients

  • 3 cups dried split peas, rinsed and picked over
  • 1 1/2 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
  • 7 carrots, sliced 1/2 inch thick (3 cups)
  • 2 green bell peppers, cut into 1/4-inch pieces (2 cups)
  • 2 medium onions, cut into 1/2-inch pieces (2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper

Directions

  1. In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.

  2. 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.

  3. Season soup with salt and pepper.

Reviews Add a comment

  • countryplaid
    10 JAN, 2014
    I am making this soup as I type and keep tasting it....it is so bland....no taste...I added chicken stock, and a few other spices
    Reply
  • MS112611261
    6 MAR, 2013
    No substitutions necessary! I did need an additional 25 mins of cook time but otherwise no issues - such a great, filling, rich soup!
    Reply
  • selahjane
    15 NOV, 2011
    Fantastic recipe! It was easy to prepare and delicious on a cold day. If you wanted to add some extra protein and thicken up a bit, you could serve / mix with quinoa.
    Reply
  • csinak
    30 NOV, 2010
    Easy and delicious! Rec'd topping with fresh Parmesan! My modifications...substituted celery for green peppers and added more fresh garlic and dried thyme. Also, sauteed the vegetables in olive oil before a adding water and bay leaf. Suerte!
    Reply
  • caliopi
    18 MAR, 2009
    I use a very similar recipe...but no potatoes...I shred and add 3 cups of zuchinni at the end of cooking. Lowers the calories and gets a healthy veggie in the kids. I shred and freeze my extra zuchinni in the summer for this soup. I also sometimes use half yellow split peas...makes the soup a lovely color. I also use colored peppers if I can...red in particular.
    Reply
  • RBTX3
    17 MAR, 2009
    THIS IS A GREAT RECIPE BUT I DID SUBSTITUTE CELERY FOR THE GREEN PEPPER. IT WAS PERFECT FOR MY SON WHO IS GLUTEN INTOLERANT. MY ENTIRE FAMILY ENJOYED THE DELICIOUS VEGETARIAN MEAL.
    Reply
  • egiblin
    15 MAR, 2009
    I love this recipe! It is lovely as is, but I enjoy it made with a vegetable or ham stock (for the non-veggies) instead of water, and leave out the bell peppers. I used sweet potatoes instead or white, and it came out great, a lovely salty/sweet combo!
    Reply
  • geekygrandma
    11 MAR, 2009
    We love split pea soup and have it frequently in the winter served with garlic toast or corn bread. I've never tried it with bell peppers - I've always used celery for flavor instead which I end up removing if it's too stringy. I also add some marjoram and a couple of bay leaves. In a pinch, you can used instant mashed potatoes, but the cubed potatoes are really good. Try mushing it up in the pot with an immersion hand blender - saves having to cut up the veggies and purees it. Yummy!
    Reply
  • Mimternet
    11 MAR, 2009
    TVP is vegetable protein. It is sold dry and in medium sized chunks. It is sold in health food markets usually in bulk. The recipe that pulls up for me for Vegetarian Split Pea soup does not call for TVP??? I would like the recipe which includes TVP. ???help???
    Reply
  • Katann
    11 MAR, 2009
    I believe it is textured vegetable protein.
    Reply