Rating: 4.5 stars 4.5
462 Ratings
  • 5 star values: 302
  • 4 star values: 115
  • 3 star values: 35
  • 2 star values: 5
  • 1 star values: 5

This vegetarian 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.

Recipe Summary

prep:
10 mins
cook:
3 hrs 5 mins
total:
3 hrs 15 mins
Servings:
10
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add potatoes, carrots, celery, parsley, basil, thyme, and ground black pepper. Simmer until peas and vegetables are tender, about 1 hour.

Nutrition Facts

247 calories; protein 12.7g; carbohydrates 45.8g; fat 2.2g; sodium 386.6mg. Full Nutrition
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