I used part broth and part water. 247 calories; protein 12.7g; carbohydrates 45.8g; fat 2.2g; sodium 386.6mg. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition No gift befits the food-obsessed people in your life like a cookbook. Add the garlic and cook 2 minutes. More flavor: Use vegetable broth instead of water. Congrats! I ended up freezing some since it makes a LOT. I also omitted the potatoes, and put all of the herbs in the pot with the peas and 8 c. water, rather than waiting until the peas had cooked 2 hours. I didn't find it to be too thick, possibly because I soaked the peas first. Let the pressure release naturally for 20 minutes. Ingredients 1 tablespoon vegetable oil 1 onion, chopped 1 bay leaf 3 cloves garlic, minced 2 cups dried split peas ½ cup barley 1 ½ teaspoons salt 7 ½ cups water 3 carrots, chopped 3 stalks celery, chopped 3 potatoes, diced ½ cup chopped parsley ½ teaspoon dried basil ½ teaspoon dried … Then add the mustard, cumin, sage, thyme, and bay leaves, and stir together to combine well. All in all this is a GREAT recipe...just tweek it a bit here and there to make it yours. Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined. Just onion, garlic, peas (fresh or frozen), a potato and stock. First of all, I soaked the peas in water for about 8 hours prior to cooking. Tastes even better reheated. This was, without a doubt, the best pea soup I have ever made and loaded with nutrition. pinterest icon. I think I will also skip the potato next time so the split pea flavor is not compromised. Lesson learned: a one pound bag of split peas = a tad bit over 2 cups...now that I know, there is no need to measure next time. More flavor: Use vegetable broth instead of water. Place the split peas, vegetable broth, and bouillon cubes in your Crock-Pot or slow cooker and give it a quick stir to break up the bouillon cubes a bit. I do use more water than it calls for, though. Dhalpuri Roti is a traditional Carribean dish that consists of a thin, tortilla … Thanks Deborah for sharing this great recipe! 24 %, (may need more) or 7 cups vegetable stock (may need more), tablespoon balsamic vinegar, to taste (or red wine vinegar), Thai Twist Slow Cooker Vegetarian Split Pea Soup. How to make vegan split pea soup. I love thick soup but this was ridiculously thick, too thick to be soup. cooking the peas with a source of acidity, such as tomato sauce, wine, lemon juice or vinegar. I recommend serving split pea soup with croutons and a few (or many) splashes of red wine vinegar. Simmer for 2 hours, stirring occasionally. I will just use the slow cooker. Seasonings can be altered to taste. Information is not currently available for this nutrient. Very filling sticks to your bones! Love it. That will thicken it up nicely. After adding them and another cup of water, I let the soup simmer about 1 more hour. Add 2 additional cups of water/broth and cook on high 2 1/2 hours (can be kept warm on low setting after that, with occasional stirring). This recipe for split pea and potato soup is very much inspired by the canned version. This is a great recipe. This Vegan Split Pea … Crockpot variation: Put all ingredients into crockpot (no need to cook onions first, and oil can be omitted). I did not have the same problem other people had where a lot more liquid was needed, but then I did not add the barley or potatoes. It’s also inexpensive and super easy to make. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split … Good! The only ingredient I added after cooking for 2 hours was the carrots. (You can saute these first or add them in directly if … Stir in onions and salt and cook until the onions soften, … Simmer for another hour, or until the peas and vegetables are tender. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Info. Add 2 additional cups of water/broth and cook on high 2 1/2 hours (can be kept warm on low setting after that, with occasional stirring). It keeps well … this link is to an external site that may or may not meet accessibility guidelines. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Definitely one of the best soup recipes I've tasted! Next, add the chopped potatoes, celery, carrots, onion, and garlic. This Instant Pot split pea soup recipe is… Vegetarian, gluten-free, plant-based, dairy-free, and vegan. I used to think that all the flavor in split pea soup came from the ham, but once I made it vegan, I didn’t even miss the meat. Flavorful, hearty soup made quickly and easily in the Instant Pot. This makes a very thick vegetarian split pea soup. clock icon. Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot. However, next time I will not add the barley. Add in salt and pepper to taste. Although these split peas can generally be cooked within 1-2 hours (when using the stovetop method), a longer simmer will ensure the complete breakdown of the split peas. Mmmmmm...use this recipe!!! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You saved Vegan Split Pea Soup I to your. cutlery icon. squares icon. Flatbread. If you like pea soup, do try this good recipe. This is a great recipe. This recipe comes from the Moosewood Cookbook. Good to make in the fall/winter. 74.4 g Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the split peas have become tender (but not mushy). Thick, creamy and luscious, this Lebanese green split pea soup is a unique vegetarian and vegan spin on split pea soup, made with traditional Middle Eastern seasonings. It's my favourite vegetarian pea soup. I only used one potato cause that's all I had around the house but it was still good. It's really a delicious, hearty soup. The only ingredient I added after cooking for 2 hours was the carrots. Bring to a boil, then simmer until the peas are just … Stir in the split peas, vegetable broth and water. Double all spices except for salt. If you make it without the barley, it will not be so thick. flag icon. I added some veggie boullion (spelling?). Double all spices except for salt. I used around a teaspoon of salt and a big dash of pepper but add it … In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent. I didn't find it to be too thick, possibly because I soaked the peas first. Here are a few of my alterations-I ommit the celery use a few cups of chicken broth in place of a bit of water and add the spices after the first boil so the flavor can grow and infuse as it cooks. 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