Vegetarian Split Pea Soup

By on January 11, 2017
Split Pea Soup

Split Pea Soup

Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy you won’t miss the meat.

Serve with thick slices of rustic bread.

Vegetarian Split Pea Soup
 
Prep time
Cook time
Total time
 
Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy you won’t miss the meat. Serve with thick slices of rustic bread.
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 1 tbs vegetable oil
  • 1 each medium carrot, celery, parsnip, and onion, finely chopped
  • ½ lb green split peas, rinsed and picked over
  • 1.5 oz Veggie-Stock Gold® (More Than Gourmet vegetable stock)***
  • 4 cup hot water
  • ½ tsp dried thyme leaves
  • 1 bay leaf
  • salt and freshly ground black pepper to taste
Instructions
  1. Heat oil in a large heavy pot over medium heat. Stir in vegetables and sauté until softened, 8 to 10 minutes, stirring occasionally.
  2. Add peas, the diluted stock, thyme, bay leaf, and salt and pepper. Bring mixture to a boil, cover, and reduce heat so liquid is simmering.
  3. Cook until peas are very tender, about 1 to 1-1/4 hours.
  4. Remove bay leaf. Transfer mixture to a food processor and pulse until almost smooth.
  5. Return to pot and heat until hot, adding more water, if necessary. Soup should be rather thick.
  6. Serve

 

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

FREE CLUB SAUCE SEASONAL COOKBOOK!
Stay on Top of the Latest Sauces, Gear, Tips & Tricks
We respect your privacy

About The Saucemaster

I’ve followed the food show circuit for years, charted the winners, and personally tested the cooking sauces.

Though there are literally thousands of items represented at the food shows, I’ve only selected the top gourmet sauces in their category for your cooking and dining pleasure.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: