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Vegetarian Split Pea Soup

Warm Up To A Hearty Soup

Split peas are made by drying, peeling and splitting fresh peas. They have a more hardy taste than the fresh version and are available year-round. Split peas are a great source of protein, especially for vegetarians. They are also rich in vitamin B, iron and other minerals. All of these benefits are packaged with a lot of fiber and very little fat.

Split peas come in yellow and green varieties. I have tried both and a combination of both with split pea soup recipes and they all taste wonderful. Hope you will enjoy this nutritious recipe.


Serve 6


  • 16 oz green split peas
  • 2 large carrots, diced
  • 1 small onion, peeled and diced
  • 1 tbsp olive oil
  • 4 cups water plus a little more
  • 2 slices soy bacon
  • Lemon juice and sherry
  • Salt and pepper to taste


  • Combine the peas and four cups of water in a 4-quart saucepan. Bring to a boil and simmer, uncovered.
  • Heat olive oil in a heavy skillet. Saute the carrots and onions until tender and golden. Add to the peas and simmer for about 1 hour, until peas are tender.
  • Add more water, ½ cup at a time, if the peas get too dry.
  • While the peas are simmering, cook soy bacon until crisp. Let cool and crumble into small pieces. Add soy bacon to soup.
  • Season to taste with salt, pepper, lemon juice and sherry.


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