Simple Vegan Split Pea Soup Recipes

A VERY GOOD SPLIT PEA SOUP (VEGAN)

Steps:

• Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
• In a dutch oven or pot, heat 1 tablespoon olive oil or 1/4 cup water over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, cabbage and herbs, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, worcestershire sauce and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
• Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, celery, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely).
• Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
• Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
• Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 - 3 bathes).

VEGAN SPLIT PEA SOUP

Steps:

• Rinse split peas. Set aside.
• In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.
• Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.
• Add the split peas, vegetable stock, and Worcestershire sauce to the pot.
• Bring to a boil on high. Reduce heat to low, cover with lid, then simmer for 60-75 minutes, or until the peas are tender and beginning to disintegrate.
• Add the potatoes and carrots into the soup. Bring to a simmer again. Simmer for 10 minutes or until the potatoes are tender.
• Salt to taste.

VEGAN SPLIT PEA SOUP I

Steps:

• 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.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

VEGAN SPLIT PEA SOUP

Steps:

• Add the oil to a large pot and when it's hot, add the veggies (garlic, onion, celery, and carrot). Cook over medium-high heat for 5 minutes or until they start to golden brown, stirring occasionally.
• Incorporate all the remaining ingredients (except the parsley), stir, and bring to a boil. Then cover and simmer for about 1 hour or until peas are tender, stirring occasionally.
• Remove the bay leaves, pour it in a bowl, and serve your vegan split pea soup immediately with some fresh parsley on top (optional) or with some vegan protein like baked tofu, tempeh bacon, or roasted chickpeas.
• Keep the leftovers in an airtight container in the refrigerator for up to 1 week.

SIMPLE VEGAN SPLIT PEA SOUP

Steps:

• Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
• Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
• Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

VEGAN SPLIT PEA SOUP

Steps:

• Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
• Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
• Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.

SPLIT PEA SOUP, VEGETARIAN, EASY

Steps:

• Rinse and pick through peas to remove any unpleasant bits.
• Bring 2 cans vegetable broth to boil in large saucepan.
• Meanwhile, sauté onion in butter until just translucent, not soft.
• Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.
• In a separate pan, cook carrots in water till tender. Chop into fine pieces.
• When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
• Return to pan and add finely chopped carrots.
• Heat through and serve. Soup should be very thick and creamy.

VEGAN SPLIT PEA SOUP

Steps:

• Put rinsed, drained split peas into your soup pot and add 9 cups water.
• Heat to boiling. Peas will foam up. Scoop foam off top and discard until foam stops forming.
• Add carrots, onion, celery, bay leaves, garlic and Herbs de Provence seasoning.
• When it comes to a boil, cover the pot, reduce heat to a simmer and cook for 45 minutes or until peas are very tender.
• Remove bay leaves.
• Add salt and freshly ground pepper at the end of cooking time.
• Puree or not, as you wish. I never do as I enjoy the rustic texture.

VEGAN SPLIT PEA SOUP II

Steps:

• Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION

Steps:

• I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
• dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
• Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
• Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
• Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
• Clean split peas in strainer with water, remove any discolored peas.
• Add peas to a large stockpot.
• Add 6 cups vegetable or chicken broth to stockpot.
• Add cooked onions, carrots and garlic to stockpot.
• Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
• Bring all to a boil then cover and simmer over low heat for 30-60 minutes.