Our Vegan Split Pea Soup is absolutely delicious and nutritious. This hearty vegan dinner is great for winter evenings. Serve with some healthy crackers or homemade bread and a raw vegan salad. You can find this recipe on page 75 of Rhonda's Hallelujah Holiday Recipes book.
Ingredients
- 1 tablespoon vegetable oil or olive oil
- 1 onion, chopped
- 1 bay leaf
- 3 cloves garlic, minced
- 2 cups dried split peas
- 1/2 cup barley
- 1 1/2 teaspoons salt
- 11 cups water
- 3 carrots
- chopped 3 stalks celery
- chopped 3 potatoes, diced
- 1/2 cup chopped parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Method
- DIRECTIONS: 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. Cover and simmer for 1-2 hours, stirring occasionally. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Bring to a boil again, cover, and simmer for another hour, or until the peas and vegetables are tender, stirring occasionally.
10 servings.
(I cant take credit for this exceptional soup. I got it from www.allrecipes.com, credited to Deborah Sah. It got rave reviews, and they were well-deserved.)
