About this recipe:This makes a thick and hearty vegan split pea soup. Tastes even better reheated.
1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
400g (14 oz) dried yellow or green split peas
75g (3 oz) pearl barley
1 1/2 teaspoons salt
1.75L (3 pints) water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
handful chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
In a large pot over medium high heat, sauté the onion, bay leaf and garlic in the oil for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to the boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.