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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 142.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.7 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Vegetarian Split Pea Soup calories by ingredient
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Vegetarian Split Pea Soup

Submitted by: MICHELLE_391


Number of Servings: 8

Ingredients

    2 medium onions, chopped
    2 cloves garlic, minced
    3 carrots, diced
    3 ribs celery, chopped
    2 cups dried split peas, checked carefully for debris and rinsed
    6-8 cups water
    2 medium potatoes, coarsely chopped
    1 large bay leaf
    1/2 teaspoon celery seed
    1 teaspoon dried basil
    1 teaspoon dried thyme
    1-2 teaspoons liquid smoke
    2 teaspoons salt (or to taste)
    freshly ground black pepper, to taste

    Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

    Add the peas to the pot. If you’re using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

    For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.

    For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

    Add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.


Directions

Makes about 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELLE_391.






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