EASY THICK VEGAN SPLIT PEA SOUP

EASY THICK VEGAN SPLIT PEA SOUP
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 177.5
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.7 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.2 g

View full nutritional breakdown of EASY THICK VEGAN SPLIT PEA SOUP calories by ingredient
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Introduction

No need to babysit this soup...it's oven bound! Put it all together and pop into the oven and forget about it for an hour and a half! This is a filling high protein soup for lunch or dinner! No need to babysit this soup...it's oven bound! Put it all together and pop into the oven and forget about it for an hour and a half! This is a filling high protein soup for lunch or dinner!
Number of Servings: 10

Ingredients

    1 Large Onion, diced
    5-6 cloves garlic, minced
    1 cup chopped sweet peppers(red & yellow)
    4 medium potatoes, cubed
    2 cups dry split peas
    2 Tofurky Italian Sausages, diced
    1/2 tsp. liquid smoke (optional)
    8 cups of boiling water

Directions

Preheat oven to 350 degrees F

Spray the sides of a covered roasting pan and combine all but the Italian sausage and liquid smoke.

Place on middle rack in the oven and bake for 1 1/2 hours. Remove and add sausage and smoke if desired.

Using an emulsion blender, process until desired consistancy. I like to leave bits of the sausage for added texture.

Serves about 10 One cup each

Number of Servings: 10

Recipe submitted by SparkPeople user HONEYBEE56.

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Member Ratings For This Recipe



  • Love it! - 3/6/17

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  • 0 of 1 people found this review helpful
    The high protein sounds great for a "almost" vegie recipe 1 - 9/21/09

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  • I'm sure it's good if you say it's good, but I just honestly have to say that it looks awful! Sorry! Hope you still love me! I like pea soup so, I'm gonna try this recipe. Do you have to cook the sausage before you put it in? I don't believe I'll emulsify it though. - 3/14/09

    Reply from HONEYBEE56 (3/14/09)
    You don't need to actually 'cook' it, but don't use too much and don't put it in until the last 5 or 10 minutes. Dice it really small. It's really strong and carnivores don't really appreciate the 'texture' because although it tastes like sausage, it doesn't 'feel' like meat on the pallet.


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