Vegetarian Split Pea Soup

14 10 2009

Roger had a root canal yesterday, and prior to that he’s been suffering from a killer toothache. So, his diet has consisted basically of foods the same foods Azita is eating — i.e., anything soft and mushy or pureed. To help ease his growing hunger pangs, I made a batch of my vegetarian split pea soup last night. Let me tell you that this soup is so quick and easy to make that I spent all of 10 minutes prepping it just before I worked out in the evening, and it was done by the time I finished my workout. And, it really hits the spot. It’s something we could eat for any meal  (I’ve even had it for breakfast, but I’m weird that way) and feel thoroughly satisfied.  Since last night, Roger has received a few requests for my recipe, so here it is.

Of course, my version of this soup has none of the usual pork products that typically go in it. Now that the air has taken on a permanent chill, you may want to make this on a cold, dark night when you need something easy for dinner. The bonus is that it is very budget-friendly. Nooshijan!

Vegetarian Split Pea Soup

Makes 6-8 hearty bowls.


  • 1 160z bag dried green split peas
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 red bell pepper (or any other color that strikes your fancy), diced
  • 1 medium sweet potato, large dice
  • 1 medium white potato, large dice
  • 1 tsp turmeric
  • 1 Knorr’s Vegetable Boullion cube
  • 6 cups water
  • 1 tsp Salt
  • 1 tsp Black Pepper


  1. Heat up a tablespoon of vegetable oil  in a soup pot on high heat.
  2. Add the onion, carrot, celery and bell pepper to the pot and saute until the onions are translucent and everything else is soft.
  3. Add the potatoes and sweet potatoes to the mix and saute for another minute or two.
  4. Add everything else to the pot — split peas, water, bouillion cube, turmeric, salt, and pepper — and stir.
  5. Bring the mixture to a boil then reduce the heat to low-medium (I usually put the stove on 3 out of 9) so that the mixture is simmering.
  6. Let the soup simmer, stirring every 15-20 minutes or so, until the split peas have disintegrated and are mushy — about 45 minutes.
  7. Serve while still nice and hot. Tastes great with a couple dashes of hot sauce.



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