Vegetarian

Vegetarian Split Pea Soup is for Soup.

Vegetarian Split Pea Soup takes 15 minutes to prepare.

Vegetarian Split Pea Soup takes 60 minutes to cook.

Vegetarian Split Pea Soup makes 8 servings.

The ingredients for Vegetarian Split Pea Soup are:

2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste

Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Saut? the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

Add the peas to the pot. If you?re using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.

For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

Add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.

Here is how you make Vegetarian Split Pea Soup:

Makes about 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Vegetarian Split Pea Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 142.9

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 42.7 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 7.3 g
• Protein: 6.4 g