Vegan Chunky Split Pea Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 3 carrots, diced
  • 3 ribs celery, chopped
  • 2 cups dried split peas, checked and rinsed
  • 3 cups water
  • 3 cups vegetable broth
  • 1 large bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • freshly ground black pepper, to taste
  1. Heat a pressure cooker over high heat. Add the onions and garlic saute for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the carrots, and celery and cook for 2 more minutes.
  2. Add the peas to the pot. Add 3 cups of water and 3 cups of vegetable broth. Stir in the potatoes, bay leaf, basil, and thyme.
  3. Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 20 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook without pressure until they are soft.
Recipe by Healthy Food at