Vegan Split Pea Soup II Recipe - Allrecipes.com
Vegan Split Pea Soup II Recipe
  • READY IN 55 mins

Vegan Split Pea Soup II

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"At the restaurant, this easy soup sold out in no time!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2006

This was a very tasty and filling recipe! It was also quite simple to make, although I did make some minor adjustments. I suggest soaking the split peas overnight (or for a minimun of two hours in hot water, if you're short on time). I also slightly reduced the amount of split peas used and, instead, included some finely chopped cabbage. Finally, when all the veggies were tender, I blended them for a creamier texture. Add a dash of black pepper and you're good to go! Yum!

 
Most Helpful Critical Review
Oct 19, 2008

I used green split peas instead of yellow ones, and I soaked them overnight as other users had suggested. I also doubled the recipe. Otherwise I followed it exactly, but it turned out very bland and WAY too watery. I am not sure if the kind of split peas make a difference, but I would definitely suggest seasoning this more, and using probably 1/2 to 2/3 the amount of water it calls for.

 
May 08, 2008

I really love this recipe. I soak the peas overnight, then cook them for 1 hour before making the soup. I also add a 1/2 cup of barley. I used curry and added cumin as well. I thought it was much better the second day, so now I just make it in advance and it freezes well too!

 
Jan 24, 2008

Absolutely yummy! Hearty enough to be gobbled up by my two meat-loving menfolk and healthy enough for weight-conscious me. I doubled the recipe, added a couple diced redskinned potatoes, and dumped considerably more curry in it because we like things savory. Really, really good. Make sure to soak those yellow split peas either overnight, or boil them a couple minutes in six cups of water and let them sit for a couple hours. They take a really long time to soften up otherwise, and it's difficult to keep the rest of the soup from scorching.

 
May 19, 2011

This was the best split pea soup I have ever made. I followed the recipe exactly with the exception of using green split peas instead of yellow. When the soup was done, I put half of it in a blender, pureed it and mixed it back into the rest of the soup to make it thicker. The recipe says it makes 6 servings but I ate almost half of it for lunch today. It was so good I kept going back to the pot for more.

 
Oct 23, 2006

This soup has become a staple in our house. I double the curry because we love it and usually add a diced red potato. Delicious.

 
Apr 13, 2008

HOLY MOLY! This is the best recipe on this site!!! I add some cayenne because we like it a little spicier! Oh My, you must try this soup!! I make it with some smushy bread- it's so tasty!

 
Feb 28, 2011

Very easy, inexpensive and healthy! I wanted leftovers for the week so doubled all the ingredients and used my slow cooker. I sauteed the carrot, celery and onion as directed then combined with peas, water, curry, water in slow cooker. Set on high for five hours - no need to soak the peas beforehand! Also, used red thai curry paste instead of powder, delicious!

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 401 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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