Vegetarian Split Pea Soup

by Anne Papina on September 12, 2003

Almost an afterthought, I tossed some Mezzetta tamed jalapenos in this soup, and the resulting dish had an amazing flavor — definitely worth trying. Of course, some folks need to have a little meat in their split pea soup, and chopped prosciutto (served on the side) is just the right flavor and weight to blend in for the non-vegs at your table.

Vegetarian Split Pea Soup
Prep time
Cook time
Total time
Adapted from Vegetarian Cooking for Everyone.
Serves: 8
  • 2 ½ quarts vegetable stock
  • 1 lb dried split green peas, rinsed & drained
  • 2 tbsp butter
  • 2 stalks celery, thinly sliced (use the hearts)
  • 2 medium onions, halved and sliced thinly
  • one bunch green onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 3-4 sprigs parsley, chopped
  • 1 ½ tbsp fresh thyme leaves
  • 1 tsp (or to taste)
  • ¼ tsp ground pepper
  • 1 bay leaf
  • ¾ cup frozen petite peas
  • 1 cup shredded smoked gouda
  • Suggested garnishes:
  • -- smoked gouda, cubed into bite-sized pieces
  • -- fresh garlic croutons
  • -- sliced jalapenos (Mezzetta "tamed")
  • -- and if you really must have some meat, chopped prosciutto!
  1. In a large stockpot, bring vegetable stock to a boil and add the peas. Reduce heat and simmer 45 minutes, covered.
  2. While peas are simmering, in a large skillet, melt butter. Add celery, onion, garlic, carrots, and green onion, cooking until onion is golden brown.
  3. To the split peas, add the sautéed vegetable mixture, parsley, thyme, salt, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 1.5 hours, covered. Add frozen peas and simmer for an additional 20 minutes. Remove from heat.
  4. Just before serving, stir the smoked gouda into the soup until completely melted. Serve with your favorite garnishes.

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