Veggie Packed One Pot Split Pea Soup Recipe By Tasty

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VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY



Veggie-Packed One-Pot Split Pea Soup Recipe by Tasty image

Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split peas, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves

Provided by Merle O'Neal

Categories     Lunch

Time 1h10m

Yield 12 servings

Number Of Ingredients 15

1 sourdough loaf
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 ½ cups split peas
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
½ teaspoon red pepper flakes
3 potatoes, cubed
8 cups vegetable stock
2 bay leaves

Steps:

  • On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  • In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  • Add the garlic and cook 2 minutes.
  • Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  • Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  • Add potatoes, then cover and cook 20 more minutes.
  • Remove bay leaves and serve soup in your bread bowl.
  • Enjoy!

Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams

VEGETARIAN SPLIT PEA SOUP



Vegetarian Split Pea Soup image

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

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.

Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

SPLIT PEA SOUP BREAD BOWL RECIPE BY TASTY



Split Pea Soup Bread Bowl Recipe by Tasty image

Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split pea, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves

Provided by Tasty

Categories     Lunch

Yield 12 servings

Number Of Ingredients 15

1 sourdough loaf
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 ½ cups split pea
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
½ teaspoon red pepper flakes
3 potatoes, peeled, cubed
8 cups vegetable stock
2 bay leaves

Steps:

  • On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  • In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  • Add the garlic and cook 2 minutes.
  • Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  • Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  • Add potatoes, then cover and cook 20 more minutes.
  • Remove bay leaves and serve soup in your bread bowl.
  • Enjoy!

Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams

VEGETARIAN SPLIT PEA SOUP



Vegetarian Split Pea Soup image

This is my vegetarian version of split pea soup without the ham bone. It goes nicely with fresh-baked bread, which is also included in my recipes. Substitute 1 cup of barley for the rice, if you like :)

Provided by BelleTerre

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups split peas, rinsed and sorted
2 tablespoons vegetable oil
2 celery ribs, sliced
1 onion, diced
2 carrots, sliced
1 turnip, peel and dice (optional)
1 medium potato, peel and dice
1 cup brown rice, uncooked
8 ounces spinach, chopped
4 cups vegetable broth
4 cups water (or more as needed)
1 tablespoon chopped parsley
salt and pepper, to taste

Steps:

  • In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
  • Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
  • Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!

Nutrition Facts : Calories 324.1, Fat 4.8, SaturatedFat 0.7, Sodium 55.9, Carbohydrate 56.4, Fiber 15.4, Sugar 6, Protein 15.7

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