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Vegan Split Pea Soup

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 400g (14 oz) dried yellow or green split peas
  • 75g (3 oz) pearl barley
  • 1 1/2 teaspoons salt
  • 1.75L (3 pints) water
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 3 potatoes, diced
  • handful chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • In a large pot over medium high heat, sauté the onion, bay leaf and garlic in the oil for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to the boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  • Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.