Vegetarian Split Pea Soup

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4.7 of 5 (6)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 106.7

Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 236.5 mg
Total Carbs: 13.9 g
Dietary Fiber: 4.9 g
Protein: 4.9 g

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

Introduction

Adapted from The Curvy Carrot

http://www.thecurvycarrot.co
m/2011/02/24/vegetarian-split-pea-soup
/
Adapted from The Curvy Carrot

http://www.thecurvycarrot.co
m/2011/02/24/vegetarian-split-pea-soup
/

Minutes to Prepare: 30

Minutes to Cook: 320

Number of Servings: 8

Ingredients

1 pound dried split green peas

10 cups water

2 cups vegetable broth

2 tablespoons vegetable oil

1 medium yellow onion, diced into 1/2-inch pieces

1 teaspoon dried marjoram

2 bay leaves

1 tsp salt

1/2 tsp pepper

Directions

1. In a large Dutch oven or saucepan over high heat, bring the peas, broth, and water to a boil.

2. Boil the soup, uncovered, for two minutes.

3. Reduce the heat to low, cover, and simmer for 1 hour. (This will dissolve your peas).

4. After the hour is over, add the oil to a medium skillet over medium-high heat.

5. Add the onion and marjoram to the oil and cook, stirring frequently, until softened, about 8-10 minutes.

6. Add the mixture to the Dutch oven, add the bay leaves and simmer over medium-low heat, stirring occasionally.

7. Continue simmering, stirring occasionally, until the soup has thickened, about 2-3 hours.

8. Season to taste with salt and pepper.

Serving Size: makes 8 1-cup servings