Smoky Vegetarian Split Pea Soup Recipes

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.

VEGETARIAN SPLIT PEA SOUP

Steps:

• Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
• In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
• Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
• Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

SMOKY VEGETARIAN SPLIT PEA SOUP

Steps:

• Coat the bottom of a large pot with oil and place it over medium heat.
• Give the oil a minute to heat up, then add the onion, carrot and celery.
• Sweat the vegetables for about 10 minutes, until they soften up a bit.
• Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute.
• Stir in the broth and peas. Raise the heat and bring the liquid to a boil.
• Lower the heat and allow the soup to simmer until the peas are very soft and falling apart, about 1 hour to 1 hour and 15 minutes. Keep a bowl of hot water near the stove and add it as the broth dries up.
• When the soup has finished simmering, remove it from the heat and stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
• Ladle into bowls and serve.
• Press the "sauté" button on your Instant Pot then add the oil.
• Give the oil a minute to heat up, then add the onion, carrot and celery.
• Sweat the vegetables for about 5 minutes, until they begin to soften up.
• Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute. Hit the "cancel" button.
• Stir in the broth and peas.
• Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
• When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
• Remove the lid from the Instant Pot. Stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
• Ladle into bowls and serve.

VEGAN SPLIT PEA SOUP

Steps:

• In a large pot or instant pot, heat up your oil and sauté onions, carrots and celery with a pinch of salt. Cook the vegetables down until onions have become translucent.
• Add in garlic and sauté until fragrant.
• To the pot, add dry thyme, oregano, smoked paprika, pepper and nutritional yeast, then stir well to combine with vegetables.
• Pour in the split peas along with the vegetable broth and milk, then top with the fresh thyme sprigs and bay leaves and 1/2 teaspoon of salt.
• Bring soup to a boil, then reduce heat to medium low and cover the pot with a lid. Cook for 1 hour or until split peas are tender. Make sure to stir occasionally to prevent veggies or split peas from sticking and burning the bottom of the pot.
• Close the lid and seal the pressure valve, then set the pressure cooker to manual pressure and cook for 15 minutes. Leave the soup as is for 15 minutes and then release the remaining pressure through the pressure valve before opening and stirring.
• Remove thyme sprigs and bay leaves from the soup. Then mash and mix 1/4 cup water with the miso paste until there are no lumps remaining. Pour mixture into pot after soup is done cooking. Stir well and add additional salt and pepper to taste. Serve with baked tofu and enjoy.

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
• Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

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.

SMOKY SPLIT PEA SOUP

Steps:

• Soak split peas in large bowl of cold water overnight(some reviewers said they boiled the peas for 30 or 40 minutes rather than soaking and it worked fine).
• Heat oil in 3-qt. saucepan over medium heat. Add paprika, chipotle, and cumin if using, and stir. Add sweet potato(or squash), onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
• Drain split peas, and add to pot with 6 cups water(I use about 4 cups vegetable stock and 2 cups water). Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.