Vegan Split Pea Soup Recipe (2024)

FAQs

How do you keep split pea soup from getting thick? ›

You could use whole peas instead of split peas. But even then there will be some thickening. You could (evidently) make a thinner soup on day 1, so that on the days after, the soup would be of a normal consistency. You could do this by just adding more water and leaving the potatoes out, if you use them.

If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.

If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.

How do you make pea soup not gassy? Using Ayurvedic cooking methods, rinsing and soaking your peas before cooking, and eating them in a balanced meal help make pea soup not gassy.

Ham bone: A ham bone is cooked with the peas, adding a wonderfully meaty flavor. Vegetables: You'll need two onions, three carrots, three celery stalks, and one potato. Spices and seasonings: This split pea soup recipe is seasoned with salt, black pepper, and dried marjoram.

How do I add flavor to bland split pea soup? Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.

I like to add carrots and chunks of ham …” I took notes as I imagined the flavors of the soup developing in the pot, the sauteed onions and carrots sweetening the earthy peas, the ham adding a hint of smokiness.

Yes, Pea is good for constipation. Pea is a rich source of fiber that might improve the bowel movement and relieve constipation. Pea also helps in the growth of intestinal bacteria. This helps to improve intestinal health[9].

Onion, lots of garlic, bay leaves, oregano and thyme make this soup taste amazing. We recommend using fresh thyme for the best taste.

I'd try two more bags of peas, just barely covered with boiling water until they plump up. I'd then add these after they absorb all the water (an hour or so) and add more cubed up veggies (carrots, potatoes) as well. Cook until the "new" peas and veggies are tender and see what the consistency is like then.

What happens if you don't soak split peas? ›

To Soak or Not to Soak

It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes.

Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!"

While green peas do not cause many problems, dried peas which are split peas, have these side effects. Too many split peas can cause gas buildup in the stomach and cause discomfort. However, taking split peas in regulated quantities can help avoid gastric problems.

These sugars are not broken down during digestion and therefore reach the colon mostly intact. Fermentation of pea's raffinose family of oligosaccharide sugars in the colon results in the production of intestinal gas.

If diarrhoea is present it may show the characteristic green pea-soup appearance which is so common in both salmonella and shigella infections. The bacteria may escape from the intestinal into the blood stream and cause either a bacteraemia or a full septacaemia.

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

As the peas cook they break down into fine starches and the water dissipates, allowing for the soup to thicken.

"Reducing" simply means simmering a liquid long enough to evaporate the extra water, concentrating the flavors and thickening the dish. Remove large pieces of meat or vegetables from the liquid before reducing so they don't overcook. Sauces, broths and pureed soups can simply simmer as-is.