Homemade Split Pea Soup is delicious & it’s amazing how easy this soup is to make. You’ll have to add it to your cook again and again list.
Marvelous in texture and flavor, Homemade Split Pea Soup is one of the best soups out there. When I was a young girl I can remember going to Buellton, California and the restaurant ‘Anderson’s’ which was made famous for their Split Pea Soup. It was wonderful.
Without being too cocky I think this recipe rivals theirs. It’s vegan even! I always thought the sweetness came from the ham but evidently I was wrong. The sweet onions and carrots do the trick.
This is a very simple home made soup to make and so rewarding. I think I will have to add it to my cook again and again list.
Vegan Split Pea Soup
Homemade Split Pea Soup is delicious & it's amazing how easy this soup is to make.
- 3 tablespoons extra virgin olive oil
- 2 cups carrots, sliced, about 1
- 1/2 cup small yellow onion, diced, about 1/2 to 3/4 cup
- 16 ounces dried green split peas
- 6 cups vegetable broth
- 1/4 cup dry white wine, you can use water
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1/4 teaspoon marjoram
- 1/2 teaspoon parsley
- In a large soup pan heat the oil and saute the onion for about 10 minutes.
- Add the split peas, broth (and wine if you are using it), carrots, bay leaf and black pepper.
- Cover and bring to a boil.
- Add the parsley and marjoram.
- Turn down to a medium low simmer and cook for about 1-1/2 hours
- Stir every once in a while to keep from sticking.
- You can add more broth if you think it is too thick.
- When the split peas are done let them cool a little bit before putting into a blender.
- Remove the bay leaf.
Put the soup in a blender (I did this in 2 batches) and blend until the soup is smooth (or almost smooth, depending on your taste).
- Serve while hot.
Let cool to room temperature.
Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving -
Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Ready to serve.