Vegetarian Split Pea Soup
Gourmet Soups, Stews, & Bisques
Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.
1 tablespoon vegetable oil
1 medium carrot, finely chopped
1 rib celery, finely chopped,
1 medium parsnip, finely chopped
1 medium onion, finely chopped
1/2 pound green split peas, rinsed and picked over
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
1 bay leaf
1/2 teaspoon dried thyme
Salt and ground black pepper, as needed
Heat the oil in a large, heavy pot over medium heat. Stir in the vegetables and sauté until they have softened, 8 to 10 minutes, stirring occasionally.
Add the peas, diluted stock, thyme, and bay leaf, and season with salt and pepper. Bring the mixture to a boil, cover, and reduce the heat so the liquid is simmering. Cook until the peas are very tender, about 1 to 1 1/4 hours.
Remove the bay leaf from pan. Transfer the soup to a food processor and pulse until it is almost smooth. Return the soup to the pot and heat until hot, adding more water, if necessary. The soup should be rather thick. Season to taste with additional salt and pepper and serve in warmed bowls.