Vegetarian Split-Pea Soup
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Everyday Food, March/April 2003
- Prep Time 20 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 8
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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
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In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
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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.
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Season soup with salt and pepper.
Cook's Note
Freeze the soup in single-serving microwave-safe containers. When you’re ready to use, defrost at room temperature, then reheat in microwave.
No substitutions necessary! I did need an additional 25 mins of cook time but otherwise no issues - such a great, filling, rich soup!
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.
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!
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.
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.
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!
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!
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???
I believe it is textured vegetable protein.
What is TVP?
This is a great candidate for the crockpot. Simply put everything in and set on low for 8 to 10 hours, or high for 5 to 6 hours. Voila, dinner!
This is very good. Here is what I do in addition. I throw in a handful of TVP and a couple tsp. of liquid smoke.I also leave out the peppers and add celery instead.
It is just awesome!
I made this and it's simple and has a good, "fresh" taste--not heavy like a lot of split pea soups are. Even the leftovers were still good and I have some in the freezer. It only took 45 minutes to cook, too, just like the directions say. I didn't have peppers, though, so I substituted celery and it was just fine.
This recipe is simple and delicious, thanks!!!
I made this last week and even my 2-year-old asked for more! I left out the green peppers and thought the recipe was fine without it.