Vegetarian Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium onions, chopped2 cloves garlic, minced3 carrots, diced3 ribs celery, chopped2 cups dried split peas, checked carefully for debris and rinsed6-8 cups water2 medium potatoes, coarsely chopped1 large bay leaf1/2 teaspoon celery seed1 teaspoon dried basil1 teaspoon dried thyme1-2 teaspoons liquid smoke2 teaspoons salt (or to taste)freshly ground black pepper, to tasteLightly 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.
Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELLE_391.
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELLE_391.
Nutritional Info 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
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