Vegetarian Split Pea Soup Recipe

5 41 39
Vegetarian Split Pea Soup Recipe
Vegetarian Split Pea Soup Recipe photo by Taste of Home
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Vegetarian Split Pea Soup Recipe

Read Reviews
5 41 39
Publisher Photo
Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 6 cups vegetable broth
  • 2 cups dried green split peas, rinsed
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 2 celery ribs with leaves, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons shredded carrots

Directions

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally. Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots. Yield: 7 servings.
Originally published as Vegetarian Split Pea Soup in Light & Tasty February/March 2004, p61

Nutritional Facts

1 cup: 204 calories, 1g fat (1g saturated fat), 0 cholesterol, 1047mg sodium, 37g carbohydrate (0 sugars, 13g fiber), 14g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

  • 6 cups vegetable broth
  • 2 cups dried green split peas, rinsed
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 2 celery ribs with leaves, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons shredded carrots
  1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally. Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots. Yield: 7 servings.
Originally published as Vegetarian Split Pea Soup in Light & Tasty February/March 2004, p61

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Reviews forVegetarian Split Pea Soup

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MY REVIEW
Elizabeth User ID: 9233561 271613
Reviewed Aug. 10, 2017

"Excellent recipe! I added a bay leaf. The family loved it!"

MY REVIEW
Michele User ID: 9152586 267997
Reviewed Jun. 15, 2017

"This was a delicious recipe, hearty and full of flavor! As others have stated, there's no need for a blender; the ingredients break down nicely on their own. If you want a smoother consistency, an immersion blender would be a safer, easier way to accomplish that. I do want to note that I only got 5 servings from the recipe, not 7. Perhaps it would feed 7 as a first course, but we had this as a main meal with whole grain baguettes alongside. Very good recipe overall, and I so appreciate Taste of Home providing some vegan offerings!"

MY REVIEW
librarywiz User ID: 1501779 266307
Reviewed May. 24, 2017

"Is the soup supposed to look brown rather than green? This was my first time using vegetable broth."

MY REVIEW
StephKay User ID: 7293277 260440
Reviewed Jan. 29, 2017

"This soup was AMAZING! I didn't have marjoram on hand so I used dried oregano (K9DOGLOVER: thanks for the suggestion). Besides that, I didn't make any otherl changes. This was my first time making split pea soup and it was a hit. The ingredients were simple and the flavour was delightful. A bowl of this soup on a cold, winter Saturday afternoon is exactly what I was looking for. I'll be making a pot of this next week. This recipe deserves ten stars!"

MY REVIEW
K9DOGLOVER User ID: 4427922 243660
Reviewed Feb. 11, 2016 Edited Feb. 12, 2016

"GREAT FLAVOR & an inexpensive meal when on a budget! I used chicken boullion instead of vegetable broth because that's what I had, I also added 1 Bay Leaf & 1 Tablespoon of Great Value Brand (Wal-*art) imitation bacon bits and it was delicious! -Husband didn't even notice That there was no ham in it! When the imitation bacon bits cook, they puff up & look like meat! I served it with homemade cornbread and a salad.

Tip: If you don't have Majoram, you can substitute dried Oregano which is in the same family as Majorem - just use slightly less.
-Wonderful recipe. Thank you."

MY REVIEW
mpseashell User ID: 8233521 242727
Reviewed Jan. 28, 2016

"I add a little clove powder to give it the illusion of having ham flavor!"

MY REVIEW
Chester225 User ID: 8702291 241988
Reviewed Jan. 18, 2016

"Excellent recipe. I added more salt and only pureed half to keep some vegetables intact. Delicious."

MY REVIEW
kjacobsen04 User ID: 8693583 241581
Reviewed Jan. 11, 2016

"My dad - a meat lover - said this was the best split pea soup he's ever had. We normally used a ham hock to make split pea soup, but have moved away from meat. I was afraid he'd miss it, but he didn't. I followed the recipe for the most part, but upped the garlic cloves to five, and actually sprinkled some garlic powder in at the end. I also used Braggs Liquid Amino Acids instead of salt to get a slightly heartier/meatier flavor. This was a super easy recipe that the whole family really loved."

MY REVIEW
veggiej User ID: 8657180 239128
Reviewed Dec. 10, 2015

"I have honestly never made or eaten pea soup in my life. I made this on a whim thinking I should really try to like peas and oh my goodness, I LOVE THIS soup! I made only two little changes - used 4 cups of veggie broth and the rest water and added a few drops of liquid smoke. As a vegan, I find it hard to find recipes my meat-eating husband will enjoy, but he loved this one too. AWESOME. Will be making this regularly!"

MY REVIEW
nadoja User ID: 8576574 235112
Reviewed Oct. 17, 2015

"Delicious! I did not have any vegetable broth, so I used 6 cups of water and used an entire head of minced garlic (which is great as a low sodium option). I added 1/4 tsp of liquid smoke to the soup prior to blending it. That little bit of liquid smoke goes a long way, and gave this soup that smoky ham flavor.

I personally would skip the blending step and eat it as is, but my 5 year old prefers the creamy texture."

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