Vegan Split Pea Soup

Vegan Split Pea Soup

Raw Energy Balls Reading Vegan Split Pea Soup 2 minutes Next Rhonda’s Raspberry Vinaigrette

Our Vegan Split Pea Soup is absolutely delicious and nutritious. This hearty vegan dinner is great for winter evenings. Serve with some healthy crackers or homemade bread and a raw vegan salad. You can find this recipe on page 75 of Rhonda's Hallelujah Holiday Recipes book.


1 tablespoon vegetable oil or olive oil

1 onion, chopped

1 bay leaf

3 cloves garlic, minced

2 cups dried split peas

1/2 cup barley

1 1/2 teaspoons salt

11 cups water

3 carrots

chopped 3 stalks celery

chopped 3 potatoes, diced

1/2 cup chopped parsley

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper


DIRECTIONS: In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Cover and simmer for 1-2 hours, stirring occasionally. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Bring to a boil again, cover, and simmer for another hour, or until the peas and vegetables are tender, stirring occasionally.

10 servings.

(I cant take credit for this exceptional soup. I got it from, credited to Deborah Sah. It got rave reviews, and they were well-deserved.)

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