READY IN 55 mins

Vegan Split Pea Soup II

Read Reviews (55)

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

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

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!

—Sunshine123

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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.

—Chelsea

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67 Ratings

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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.

—faeriecat

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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!

—ZANNE_STAR

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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.

—mars2dave

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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.

—ronalyn

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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!

—xezandria

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Oct 17, 2007

Yum! And easy. However, I will double the recipe next time - it only served 2 at my house, with no leftovers. I also recommend soaking the peas for a couple hours.

—B

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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.

Nutritional Information

Vegan Split Pea Soup II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 156
** Calories from Fat: 21

% Daily Value *
** Total Fat 2.3g 4 %
** Saturated Fat 0.3g 2 %
** Cholesterol 0mg 0 %
** Sodium 401mg 16 %
** Potassium 72mg 2 %
** Total Carbohydrates 25.1g 8 %
** Dietary Fiber 0.7g 3 %
** Protein 9.4g 19 %
** Sugars 2.2g
** Vitamin A 36 %
** Vitamin C 3 %
** Calcium 1 %
** Iron 14 %
** Thiamin 2 %
** Niacin 1 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.