Vegetarian Split-Pea Soup

The baked garlic adds such a rich depth of flavor that you won’t even miss the ham that is traditionally in this savory soup.

Combine all ingredients in a large stock pot and bring a to boil. Reduce and simmer until split peas are tender, skimming off any foam that develops.

Use a potato masher or an immersion blender/food processor to puree the soup a little or a lot – depending on how chunky you want your soup to be.

Vegetarian Split-Pea Soup

Marla Hingley

5 from 1 vote

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 8

Ingredients

  

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• 3 cups dried split peas
• 3 russet potatoes peeled & cubed (1 1/2lbs)
• 7 carrots sliced
• 2 yellow bell peppers seeded & chopped
• 1 onion finely chopped
• 1 whole baked garlic mashed
• 1 tsp dried thyme
• 16 cups water
• Salt and pepper to taste

Instructions

 

• Combine all ingredients together in a large stock pot and bring to a boil.
• Reduce to a simmer (partially covered) for 45 minutes or until peas are tender. Skim off any foam that develops.
• Season to taste with salt and pepper, then serve as is for a chunky style soup, mash lightly with potato masher, or run through a food processor/immersion blender for a smooth soup.

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