This vegan split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can’t really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.
Prep Time::10 mins
Cook Time:: 3 hrs 5 mins
Total Time:: 3 hrs 15 mins
Servings::10
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 bay leaf
7 ½ cups water
2 cups dried split peas
½ cup barley
1 ½ teaspoons salt
3 potatoes, diced
3 carrots, chopped
3 stalks celery, chopped
½ cup chopped parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
Dotdash Meredith Food Studios
Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.
Dotdash Meredith Food Studios