This vegan split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can’t really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.
Vegan Split Pea Soup
This vegan split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 bay leaf
- 7 ½ cups water
- 2 cups dried split peas
- ½ cup barley
- 1 ½ teaspoons salt
- 3 potatoes diced
- 3 carrots chopped
- 3 stalks celery chopped
- ½ cup chopped parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
Instructions
- Gather all ingredients.
- Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
- Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.
