Vegetarian Split Pea Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This is my vegetarian version of split pea soup without the ham bone. It goes nicely with fresh-baked bread, which is also included in my recipes. Substitute 1 cup of barley for the rice, if you like :) Ingredients:
2 cups split peas, rinsed and sorted |
2 tablespoons vegetable oil |
2 celery ribs, sliced |
1 onion, diced |
2 carrots, sliced |
1 turnip, peel and dice (optional) |
1 medium potato, peel and dice |
1 cup brown rice, uncooked |
8 ounces spinach, chopped |
4 cups vegetable broth |
4 cups water (or more as needed) |
1 tablespoon chopped parsley |
salt and pepper, to taste |
Directions:
1. In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
2. Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
3. Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!
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