Vegetarian Split Pea Soup

A hearty vegetarian split pea soup simmered 3 to 4 hours with sauteed onion, garlic, celery, potato and carrots, finished with red wine, thyme, a touch of sesame oil and vinegar.

Naturally gluten-freeVeganVegetarianDairy-freeNo added sugarFreezer-friendly

Contains: sesame. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of thick green split pea soup with carrots and potatoes
  • Prep 20 min
  • Cook 4 hr
  • Total 4 hr 20 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's split pea soup is vegetarian but every bit as rich as the ham-bone kind. Green split peas simmer for hours until creamy, then sauteed onion, garlic, celery, potato and carrots go in.

The finishing touches make it special: a splash of dry red wine, dry mustard, thyme and a few drops of sesame oil near the end, and vinegar, chopped tomatoes and fresh parsley just before serving.

Ingredients

Peas

  • 3 cups dry green split peas
  • 7 cups water
  • 1 bay leaf
  • 2 teaspoons salt

Vegetables (sauteed)

  • 2 tablespoons of oil
  • 1 cup minced onion
  • 3 cloves crushed garlic
  • 1 cup minced celery
  • 1 small, thinly sliced potato
  • 2 cups sliced carrots

About 15 minutes before serving

  • 1/4 cup dry red wine
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon thyme
  • A few drops sesame oil

Just before serving

  • 3 tablespoons vinegar
  • 1 cup chopped tomatoes (optional)
  • 1/4 cup freshly chopped parsley

New to an ingredient? See Toasted sesame oil in our kitchen glossary.

Instructions

  1. Simmer the peas. Combine the split peas, water, bay leaf and salt. Simmer covered for 3 to 4 hours, then remove the bay leaf.
  2. Saute the vegetables. Saute the onion, garlic, celery, potato and carrots in the oil. If necessary, add a little water to steam them. When tender, add them to the soup and continue simmering.
  3. Season. About 15 minutes before serving time, add the red wine, dry mustard, thyme and sesame oil.
  4. Finish and serve. Just before serving, add the vinegar, the chopped tomatoes if using, and the parsley.

Gluten-freeVegetarianVeganDairy-freeBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Stir the peas occasionally as they simmer; they settle and can stick to the bottom of the pot.
  • The soup thickens as it stands. Thin it with a little water when reheating.

More soup recipes

All soup recipes | All recipes | Cooking guide and safe temperatures