This is a meatless version of one of my split pea soups. Made thicker, it can be used as a sweet accompaniment to a plate of Basmati rice and assorted Indian breads.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak peas overnight in ample water. Drain before using in the recipe.

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  • Pour peas and beef broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, about 30 to 45 minutes. Stir in roasted garlic, carrot, onion, curry powder, clove, and hoisin sauce. Simmer covered, stirring occasionally for an additional 30 to 45 minutes, adding water as needed while it cooks. Season to taste with salt and pepper.

Nutrition Facts

237 calories; protein 16.1g; carbohydrates 42.2g; fat 1.3g; sodium 561.7mg. Full Nutrition
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Reviews (2)

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Most helpful critical review

Rating: 1 stars
11/18/2006
I'm sorry but any recipe that calls for beef broth is NOT vegetarian. It doesn't tase very good using vegetable stock. Read More
(21)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
11/18/2006
I'm sorry but any recipe that calls for beef broth is NOT vegetarian. It doesn't tase very good using vegetable stock. Read More
(21)
Rating: 2 stars
10/13/2006
I added some tofu and spinach when I made this soup but it was not that good. The hoisin sauce was too sweet for the taste and texture of the peas and it was sort of bland. I gave it an extra star because my fiance (who granted cooks with hoisin more often) sorta liked it. Nix that he just said it was gross. Read More
(19)
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