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This vegetarian split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can’t really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 7 ½ cups water
- 2 cups dried split peas
- ½ cup barley
- 1 ½ teaspoons salt
- 3 potatoes, diced
- 3 carrots, chopped
- 3 stalks celery, chopped
- ½ cup chopped parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
Directions
Step 1
Heat oil in a large pot over medium-high heat. Saut? onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
Step 2
Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 247 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium387mg | 17% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber14g | 51% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C20mg | 101% |
| Calcium56mg | 4% |
| Iron3mg | 17% |
| Potassium838mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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