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.