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Split-Pea Soup ( Vegan / Vegetarian )

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“From Real Simple April 2006. I made this in the crockpot, and it worked very well. If you try it that way, I would suggest reducing the broth slightly or else adding in some instant mashed potato flakes (which is what I did) toward the end to thicken. I also added a diced potato to this and a bit of Liquid Smoke. I only pureed about half of this (using an immersion blender) and left the other half chunky. We really liked this soup.”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the peas in a large pot and add enough cold water to cover. Bring to a boil. Cover, remove from heat, and set aside for 1 hour.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the onions, celery, carrots, garlic, and bay leaf.
  4. Cook, stirring occasionally, until softened and golden, about 15 minutes.
  5. Drain the peas and add them to the vegetables along with the broth. Bring to a boil. Reduce heat, cover, and simmer gently until the peas are softened, about 45 minutes.
  6. Remove from heat. Set aside to cool for at least 10 minutes.
  7. Remove and discard the bay leaf.
  8. Transfer some of the soup to a blender, filling it no more than halfway. Puree until smooth. Repeat with the remaining soup.
  9. Return the soup to the pot and place over medium heat until warmed through, about 10 minutes.
  10. Season with the salt and pepper.

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