Ingredients
- 2 cups (454 gr) carrots, peeled and diced
- 2 cloves garlic, chopped
- 1/2 tsp (2 ml) dried oregano
- 1 cup (225 gr) red potatoes, diced
- 1 lb (454 gr) dried split peas (green or yellow)
- 1 cup (225 gr) celery, diced
- 1 cup (225 gr) yellow onions, diced
- 1 tsp (5 ml) black Pepper
- 1/2 (2 ml) to 1 tsp (5 ml) salt (adjust to your taste)
- 8 cups (1024 ml) or (2 X 900 ml) vegetable stock
- 1/8 cup (28 gr) olive oïl
- 1/2 tsp (2 ml) ground laurel or 2 bay leaves (remove bay leaves before serving
scroll for more
Vegetarian Split Pea Soup
Time: 20 minutes prep, 90 minutes cook
Servings: 5-6
Directions
- In a dutch oven or stockpot on medium heat, sauté onions, garlic, oregano, salt (start with 1/2 tsp and adjust at the end of cooking) and pepper in the olive oïl until the onions are translucent about 10 to 15 minutes. Add carrots, celery, potatoes and 1/2 cup (113 gr) split peas, vegetable stock. Bring to a boil and simmer for 40 minutes. Skim off foam while cooking. Add other 1/2 cup (113 gr) of split peas and continue to simmer for another 40 minutes or until peas as soft. Stir frequently during cooking. Adjust seasonings. Serve hot.
scroll for more
Summary
This is my version of a vegetarian split pea soup that is as tasty and comforting as the ham version except there is not meat added.
Comments
September 18, 2019Looks delicious! I'm from Toronto and live in US now. Cannot find it for sale here. I prefer it without the ham, so I will try this very soon!. Merci, Jane
Loading older comments, please wait...
