Recipe of the Day: Vegan Split Pea Soup

Vegan Split Pea Soup

My soup simmering before adding the other vegetables

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 bay leaf
• 3 cloves garlic, minced
• 2 cups dried split peas
• 1/2 cup barley
• 1 1/2 teaspoons salt
• 7 1/2 cups water
• 3 carrots, chopped
• 3 stalks celery, chopped
• 3 potatoes, diced
• 1/2 cup chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Directions

1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Amount Per Serving  Calories: 247 | Total Fat: 2.2g | Cholesterol: 0mg

This recipe was so good!  It can get a little thick, so add more water if you like your soup on the runny side.  I had read a review that mentioned adding the spices during step one to really infuse their flavor, but by doing that, I found the flavor to be a little too peppery for my taste.  This made for a delicious hardy autumn meal and I will definitely make it again!

My vegan split pea soup served for dinner with oven roasted brussels sprouts and oven roasted leeks, beets, zucchini, and two kinds of eggplant.