split pea soup
Vegetables, Zucchini

Split Pea Soup

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Split Pea Soup is a fantastic thick, warming soup on a cold winter evening. This version, a vegetarian recipe, is filling, healthy and has a great taste.

pea salad recipe 01 1Ingredients

14 cups water
2 cups onions, diced
1 1/2 cups carrots, diced
2 cups celery, diced
2/3 cup fresh parsley, minced
4 green onion, thinly sliced
2 cloves garlic, minced
1 medium zucchini, quartered & sliced
1/3 cup green split peas
1/3 cup yellow split peas
2 1/2 Tbsp barley
2 Tbsp baby lima beans or other tiny white beans
3 Tbsp ajuki beans
1 Tbsp powdered vegetable broth or cube
dash seasoned salt or any salt-free seasoning
dash freshly ground pepper

Instructions

Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for the salt and pepper, which can be added at the end of the cooking process.

Return soup to a boil, skimming off any foam that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more forms.)

Cover and reduce heat to medium-low. Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isn’t sticking. At end of cooking time, adjust seasonings to taste.

Split Pea Soup

pea salad recipe 01 1

Split Pea Soup is a fantastic thick, warming soup on a cold winter evening. This version, a vegetarian recipe, is filling, healthy and has a great taste.

  • 14 cups water
  • 2 cups onions (diced)
  • 1 1/2 cups carrots (diced)
  • 2 cups celery (diced)
  • 2/3 cup fresh parsley (minced)
  • 4 green onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 medium zucchini (quartered & sliced)
  • 1/3 cup green split peas
  • 1/3 cup yellow split peas
  • 2 1/2 Tbsp barley
  • 2 Tbsp baby lima beans or other tiny white beans
  • 3 Tbsp ajuki beans
  • 1 Tbsp powdered vegetable broth or cube
  • dash seasoned salt or any salt-free seasoning
  • dash freshly ground pepper
  1. Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for the salt and pepper, which can be added at the end of the cooking process.
  2. Return soup to a boil, skimming off any foam that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more forms.)
  3. Cover and reduce heat to medium-low. Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isnโ€™t sticking. At end of cooking time, adjust seasonings to taste.

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