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.
Recipe by Webicurean at