" Thicker Than Pea Soup" Pea Soup
"I LOVE soup and this soup is easily a meal in of itself. It's also a testament to the fact that meat does not need to be added to everything to make it taste great. The beauty of this recipe is its simplicity and it tastes delicious. It is great with some fresh white bread for dipping."
photo by Karen Elizabeth
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
directions
- Throw all the ingredients into a large pot, bring to a boil, then simmer for about 2 hours, or until the peas have completely softened.
- Make sure you stir this frequently as it will have a tendency to stick to the pot. Add more water if gets too thick.
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Reviews
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This is quite good but I think I would like it better without the yellow split peas I used!! I had to add additional water and added sea salt and freshly ground black pepper after cooking. I didn't have potatoes but added both turnip and rutabaga (the white and the yellow, small & large) I also added some buttercup squash but wouldn't recommend that and that is not taken into account in the star review. Not a make again for us. -
Very nice soup, definitely don't miss the meat! My carniverous daughter was a bit dismayed at the thought of no ham in the pea soup ..... and couldn't believe how delicious it was without! I allowed this to cook away peacefully, served it with garlic cheese bread, delicious on a Saturday evening :) Thank you, Converting To Vegan, lovely recipe made for PASC Fall 2011 -
I was impatient and boiled it all for 30 min and added some spices. Yum yum! -
Wonderful, thick pea soup. I added an extra 2 cups of water and allowed to boil a bit longer up front to make sure my large chunks of carrots and potatoes cooked through. Cut the salt down to 1 tsp. Thanks for sharing!
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I am hardly eating any meat at all anymore and feel so much better for it. This is a soup that I make quite often and enjoy immensely. I even took it for a weekend spent with meat-eating friends, and they really enjoyed it too. No-one missed the meat!!!
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RECIPE SUBMITTED BY
I'm Scottish and have lived in North America for 17 years (8 in Canada, 9 in the USA). I have been 100% vegetarian for the past 6 years, and only ate fish once or twice a month before that for another 8 years or so. Now I'm eating vegan about 80% of the time and always looking to try out new and tasty recipes. I live in Ohio now, and although it is beautiful, one of my pet peeves is the absolutely atrocious food available in restaurants and more specifically the lack of veggie options. When dining with friends I get so mad (inside of course) when they say: "oh look there's a couple of salads you can have". I don't go out to eat salads; I want a meal! Well, this is one of the main reasons I cook so much and enjoy cooking so much too. It is extremely gratifying when I invite people to the house and they enjoy what I make by really diving into the food. I also enjoy gardening, so in the summer I cook and can like crazy preserving tomatoes, cucumbers, tomatillos, peppers, zucchini and lots of herbs.
I am a professor at a local university and love my job. I feel that I get paid to do a hobby. However, I am ultra busy so I like to make things that are quick and simple or things that I can freeze and reheat at a later date.
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