Vegan Chunky Split Pea Soup

April 9, 2015
Vegan Chunky Split Pea Soup

Oh, rain rain go away and please do come back another day! It’s been one of those rainy, wet, cold, damp and very foggy days today here in Southern Ontario. But on the brighter side the weather forecast for this weekend shows sun and 13-14C but lets not jinx it eh. I bought myself a rather needed pair of running shoes since my toes were actually popping out of the front of my old ones. All set to go running tomorrow. I’ll ride my bike to the gym, lock it up and then go for a run along the shores of Lake Ontario. There’s a really nice long trail that follows the lake for quite some way, and then back to the gym to finish off.

Had a rather busy day which means not a lot of prep time for something big. I like to use my pressure cooker on days like this. It’s quick, easy and helps make delicious healthy meals in a third of the time! So it was Vegan Chunky Split Pea Soup time today. And that’s extra good with it being damp and cold out, nothing like a warm bowl of soup to take the chills out of you. You really can’t go wrong with this soup, it’s tasty and full of healthy goodness.

Vegan Chunky Split Pea Soup
When using split peas you have to make sure they are rinsed and checked for small rocks and debris. These legumes cook a lot quicker than other verieties such as chickpeas and kidney beans. They also dont have to be soaked over night which means this soup can be made with very little fore thought. Split peas are also very low in fat and a great source of protein.

Vegan Chunky Split Pea Soup
This split pea soup also has yummy carrots and potato in it which gives it that chunky texture.

Vegan Chunky Split Pea Soup
Vegan Chunky Split Pea Soup

Vegan Chunky Split Pea Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
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.

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