I loved this soup! It was amazing. I’ve never eaten split pea soup without ham or sausage before so I was wondering if this recipe would have enough flavor. Boy, was I wrong! This hearty Vegan Split Pea Soup is so flavorful. I will make this soup over and over again because it is SO good.
I found this spectacular vegan soup recipe at Vegan Soup Recipe.com. I adapted it by increasing all the seasonings substantially which gave this soup such a tasty savor. This recipe makes A LOT! About 7 quarts when completely finished so this will make 15-20 servings! I’ve never used liquid smoke in a soup recipe before but the combination of seasonings and flavors in this soup worked amazingly to provide great taste.
I highly recommend this soup for family gatherings. But this is a great recipe to take to families in need of a meal. It makes so much you can divide it in half for your family and give the rest to someone else who needs a meal. Or you can freeze part of it and have it at a later time.
You will love the flavors and the thick consistency and texture of this great soup. This vegan recipe is healthy, low calorie, gluten free, and stocked full of vegetables which are beneficial for you and your family. You may want to consider adding this fabulous soup recipe to your repertoire of soups. It is comfort food at its best. Enjoy!
Here’s a look at this delicious soup garnished with parsley and served with oyster crackers.
Here’s a close up view so you can see the texture of this soup.
This view shows the soup without the oyster crackers around the edge. I really liked this soup garnished with salt, pepper, and parsley. Wonderful savory flavors.
Here’s what I did.
You will need a package of green split peas.
Place peas in a bowl and fill with water to make sure peas are completely submerged. Soak for at least 2 hours.
Soaking legumes and grains releases phytates which are harmful, and also being an enzyme process to help make them more easily digestible. I highly recommend you soak all whole grains, (wheat, rice, corn, etc.) and legumes before cooking.
Chop up onions and set aside in a large bowl.
Chop up celery and add to bowl.
Slice carrots and add to bowl.
Cube potatoes and add to bowl.
These are all the ingredients I used for this recipe.
Once the peas have soaked two hours, place large 10-qt. stockpot on stove. Add vegetable broth to stock pot and heat.
Here I’ve added 2 quarts of vegetable broth.
Add vegetables to pot.
Add soaked green split peas to stockpot.
Add garlic. I added 1 HEAPING tablespoonful of minced garlic from a jar.
Add all the seasonings: dry mustard, kosher salt, pepper, basil, oregano, marjoram, rosemary, thyme, parsley, and sage.
Add olive oil.
Add liquid smoke.
Add 2 cups of water.
Bring soup ingredients to a boil and cook for 5 minutes. Reduce heat to medium-low and cook at least an hour – cook until the vegetables are fork tender and split peas have cooked.
Here’s a view of the soup after it has cooked. Mine took about 2 1/2 hours because I had difficulty maintaining a simmer.
Blend the soup mixture in a blender and puree until smooth. This soup mixture filled by huge tupperware bowl.
Here the mixture has been pureed.
Here’s a look at the mixture after blending all of it.
Here’s a look at the soup garnished with parsley and oyster crackers.
Here the soup is served.
Here’s a close up of the soup so you can see the texture.
Here’s a view without the extra parsley on it so you can see more of the soup.
Here’s a spoonful of this hearty, thick, delicious, healthy soup.
Here’s the recipe.
VEGAN SPLIT PEA SOUP
(Recipe adapted from vegansouprecipe.com)
2 cups green split peas
2 cups chopped yellow onion
4 cups cubed creamy yellow potatoes (Yukon Gold for example) (I used Russet potatoes)
3 cups of carrots, sliced
2 cups diced celery
1 heaping tablespoon minced garlic from a jar
2 tbsp. olive oil
8 cups vegetable stock
2 cups water
1 tsp. ground mustard
1 ½ tsp. Kosher salt
¾ tsp. pepper, to taste
1 heaping teaspoon dried parsley
3/4 teaspoon liquid smoke
3/4 – 1 tsp. marjoram
¾ – 1 tsp. thyme
3/4 – 1 tsp. rosemary
3/4 – 1 tsp. sage
1 tsp. oregano
1 tsp. dried basil
Salt, pepper, parsley for garnish
Check the split peas for stones. Rinse and soak dried peas for a few hours. Chop the vegetables. Put all of the ingredients in a 10-quart heavy bottom pot, and bring to a boil for 5 minutes. Reduce heat to medium-low and cover loosely. Check the water level and stir the soup every 20 minutes. If necessary, add water to keep the vegetables submerged. Cook for at least 1 hour. Check seasoning. Add salt, pepper or seasonings as desired. When done, the potatoes should be completely cooked and the peas should be very soft and mushy. Either cool the soup for 30 minutes or be extra careful when ladling the soup mixture into the blender to avoid scalding and burns. Purée the soup in a blender in batches until completely done. Reheat if necessary. Garnish soup with salt, pepper, and parsley. Serve with oyster crackers. This recipe makes about 7 quarts so it will serve 15-20!
Here’s a close up view of the soup.
Here’s a view from overhead.
Come join me in a bowl of this hearty and tasty soup.
I’ve saved a bowl for you!
You may also like these recipes:
- Split Pea and Lentil Soup (chefdavies-tight.com)
- Meatless Monday Recipes: Split Pea Soup courtesy of inSHAPE (thefoodiejournal.com)
- Vegan Creamy Cauli/Split Pea Soup (enjoyingrealfood.wordpress.com)
- Hearty Pea Soup (waywardchild.wordpress.com)