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Home > Recipes > With Classic Vegetable Stock
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Vegetarian Split Pea Soup
Serves 4
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 Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.
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Ingredients:
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- 1 T. (15 mL) vegetable oil
- 1 each medium carrot, celery, parsnip, and onion, finely chopped
- ½ lb. (225 g) green split peas, rinsed and picked over
- 1½ oz. (45 g) Veggie-Stock
Gold®
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- 4 c. (1 L) hot water
- ½ t. (3 mL) dried thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
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Heat oil in a large heavy pot over medium heat. Stir in vegetables and sauté until softened, 8 to 10 minutes, stirring occasionally. Add peas, the diluted stock, thyme, bay leaf, and salt and pepper. Bring mixture to a boil, cover, and reduce heat so liquid is simmering. Cook until peas are very tender, about 1 to 1¼ hours. Remove bay leaf. Transfer mixture to a food processor and pulse until almost smooth. Return to pot and heat until hot, adding more water, if necessary. Soup should be rather thick.
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