Vegetarian Split Pea Soup Recipe

Vegan Split Pea Soup {GF, Vegan, Low Cal} Skinny …

WEBJan 24, 2022 · Pour broth into pot with sweet potato, split peas and bay leaf. Turn heat down to medium-low. Simmer 45 minutes covered until …

1. Heat a large pot over medium-high heat. Add onion, celery, bell pepper and carrots with a splash or two of broth. Cook until veggies soften about 10 minutes.
2. Add garlic and spices sauté another 5 minutes. Pour broth into pot with sweet potato, split peas and bay leaf.
3. Turn heat down to medium-low. Simmer 45 minutes covered until split peas begin to soften and pop.
4. Remove half the soup, place in a blender and pulse to puree. Add pureed soup back to the pot and stir well.

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Vegetarian Split Pea Soup Bowl of Delicious

WEBJan 27, 2020 · Add the garlic, sauté for 30 seconds, then add the broth, split peas, and potatoes. Season with salt and pepper. Cook on high …

1. Saute the onion and celery in olive oil (2 tablespoons) in a large pot until tender (approximately 3 minutes).
2. Add garlic, sauté for 30 seconds more, or until fragrant.
3. Add vegetable broth (8 cups), split peas, and diced potatoes to the pot and stir. Season with salt and pepper.
4. Bring to a boil. Cover and simmer on low for 1-1.5 hours, or until split peas are tender. If soup gets too thick, add more broth.

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Vegetarian Split Pea Soup Two Kooks In The Kitchen

WEBNov 1, 2021 · Heat olive oil in a large pot on medium heat. Sauté onions for a few minutes, then add carrots, garlic and celery for another few …

1. PREPARE VEGETABLES: Two options... you can dice carrots, celery and onion finely into 1/4 inch pieces - and mince the garlic - OR you can cut vegetables in big chunks and pulse them in the processor (this is a big shortcut so my preference!). I do leave a few chunks of the carrots and celery to dice in order to have some vegetables that hold their shape in the finished soup. If you plan to blend the soup into a puree, however, forget this step.
2. COOK THE SOUP - SLOW COOKER METHOD: Place peas at the bottom, add all other ingredients. Loosen peas at the bottom a bit so they don't stick. Cover and cook on high for 4-5 hours or low for 8-10 hours. Don't peak until the end - you lose about 30 minutes of cook time every time you open the lid! Gauge the cook time based on how soft and thick you like the soup. Longer cooking means thicker soup and softer vegetables. Adjust seasonings. Note that soup will thicken as it stands around or sits in the fridge. Add a bit of water is soup is too thick (or when reheating the next day).
3. COOK THE SOUP - STOVE TOP METHOD: Put all ingredients into a large pot. Bring to boil. Reduce heat and simmer for about 1 1/2-2 hours, until vegetables are soft. If too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. Adjust seasonings.
4. SERVE: If you like chunkier soup, serve as is. If you prefer creamier soup, blend in processor (in batches) or with a hand-held electric stick blender. Alternatively, do half and half - blend half the soup and add the other half of chunkier soup.

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