Vegan Split Pea Soup
Homemade Split Pea Soup is delicious & it's amazing how easy this soup is to make.
Servings 4 Servings
Calories 176kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup small yellow onion, diced, about ½ to ¾ cup
- 16 ounces dried green split peas
- 6 cups vegetable broth
- ¼ cup dry white wine, you can use water
- 2 cups carrots, sliced, about 1
- 1 bay leaf
- ¼ teaspoon black pepper
- ¼ teaspoon liquid smoke
- ¼ teaspoon marjoram
- ½ teaspoon parsley
Instructions
- 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 liquid smoke, parsley, and marjoram.
- Turn down to a medium-low simmer and cook for about 1 ½ 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 or using an immersion 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.
Notes
IF FREEZING:
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 BEFORE 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.
Put all in a large saucepan and heat through. You can add more broth if you think it is too thick. Ready to serve.
Nutrition
Serving: 1Serving | Calories: 176kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 509mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10690IU | Vitamin C: 3.8mg | Calcium: 35mg | Iron: 1mg