I generally cook up the peas, saute onion, garlic and celery with some thyme, toss in some diced carrots to steam, then add all the veggies to the peas to keep cooking. I also add chopped tomatoes, some dijon mustard and right at the end, a splash of red wine vinegar and some chopped parsely.
Sautee onions (add garlic and/or a couple of mushrooms if you want). Then add split peas and water (I make it with a quart of water and 1/2 a package of split peas) and some spices- a bay leaf is good, chives work well, salt is a must- whatever spices smell like they fit the peas. I like to use the immersion blender when it's done cooking so it's all nice and smooth, especially when I use mushrooms.<br><br>
I just took the recipe on the back of the pea package and omitted the pork.<br><br>
The key to a good vegetarian soup is to sautee the spicy vegetables before adding water. With meat soups you can just dump in all the ingredients, but veggie soups need the sautee step to get a good flavor. Mushrooms give a nice, deep flavor to soups as well- just one or two per quart of soup is all you need- it's not overpowering but it makes the flavor more complex.
Here's my recipe:<br>
Boil veg stock, split peas, carrots, celery, onion, potatoes, bay leaf, thyme, 2 cloves minced garlic. Mush everything together once soft. Add lemon juice to taste. Top with olive oil & paprika. Salt and pepper to taste.
Mmmmmmmmmmmmmmmmmm - this thread is making me hungry. Guess what we will be having for dinner here tomorrow? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">
Here's my recipe. Super easy and delicious.<br><br>
Rinse and drain 2 c. dried split peas<br>
Chop a carrot<br>
Peel and dice a large potato<br>
Mince 2 cloves garlic<br><br>
In a large pot, saute the garlic 30 seconds in a tsp. or 2 of hot oil.<br>
Add the carrot, potato and split peas, along with:<br><br>
6 c. veg stock<br>
1/2 tsp. onion powder<br>
1/2 tsp. marjoram<br>
1/2 tsp. basil<br>
1/2 tsp. cumin<br><br>
Bring to a boil, then cover and simmer 1 hour, stirring occasionally. Add 1/2 tsp. salt and 1/4 tsp. pepper, then simmer 10 more minutes.
i just made my first split pea soup, a north african variation. it is good as a soup, or served over rice.<br><br>
saute an onion, add garlic (4 cloves or more). stir in diced carrots. stir in 2 tsp curry powder, 1 tsp cumin, (+ 2 tsp chopped fresh rosemary or 1 tsp dried, if available). add 4 cups broth (or 3 plus 1 of water) and bring to boil. add split peas, turn heat to simmer. cook for 35 minutes, then stir in diced tomatoes, salt, pepper. cook 15 minutes more. stir in 1/4 cup fresh cilantro and 1/4 cup fresh parsley, if you have it.<br><br>
for dairy eaters, a bit of plain yogurt drizzled on top is lovely.
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<div>Originally Posted by <strong>mrsbrunette</strong> <a href="/community/forum/post/14929804"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">have you tried "eat, drink, and be vegan?" the split pea soup is delish! i think the secret is that i add extra liquid smoke. it's worth checking out at your local library/bookstore.</div>
i don't use liquid smoke, but i have gotten wonderful flavors in bean dishes with <b>smoked paprika</b>. if you can find some, a little bit goes a very long way. (tho it does not <i>taste</i> like bacon, it is especially helpful for if you have a family member who wishes you would add bacon to things<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">)
I'm too lazy to make my own split pea soup, but I use (well, used to use) this delicious crock pot split pea soup!<br><br><a href="http://www.souptacular.com/" target="_blank">http://www.souptacular.com/</a><br><br>
It's sooo good, and it's got soy bacon on it (which is why I can't eat it anymore...so sad). And it's easy...
I'm not a veg*n, so I make mine with chicken stock, but I've done it with veggie stock in the past.<br><br>
Saute diced onions and minced garlic along with some salt in olive oil.<br>
Add the peas and saute a minute or two more.<br>
Add seasoning: sometimes I use sage or herbs de provence, but sometimes I'll also use curry powder.<br>
Cover with stock, water, or a mixture of the two. Let cook down over about an hour, watching the liquid level and adding more as needed.