This is the vegetarian split pea soup for those of us who remember with longing those bowls of thick, ham bone-flavored soup that our grandmothers used to make. Here, mushrooms add texture and the miso gives a rich flavor, yet the soup’s virtually fat-free!

 

We’ve made this soup with several types of dried mushrooms. Chanterelles have a particularly nice flavor, texture, and color with split peas. Dried portabellas also have a good flavor and are usually reasonably priced. We’ve even made split pea soup with shiitake. A mix is nice, too. Split pea soup tastes great left over, but reheat it gently—miso should never be heated to boiling.

YIELDS 13 CUPS

 

5.0 from 2 reviews
Everyday Split Pea Soup
Recipe type: Sou[
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ ounce dried mushrooms, softened in 1 cup boiling water*
  • 2 cups dried split peas (about 1 pound)
  • 8 cups water
  • 3 bay leaves
  • 1 teaspoon dried marjoram
  • 2 cups chopped onions
  • 1½ cups peeled and diced carrots
  • 1½ cups chopped celery (include some leafy tops)
  • 2 cups diced potatoes
  • ¼ to ⅓ cup light miso
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. In a large covered soup pot on high heat, combine the split peas, water, bay leaves, marjoram, onions, carrots, celery, and potatoes.
  2. When the soup begins to boil, stir well, reduce the heat to a simmer, cover, and continue to cook.
  3. Meanwhile, remove the mushrooms from the soaking liquid and discard any hard stems.
  4. Slice or chop the softened mushrooms and add them to the soup.
  5. Strain the soaking liquid to remove any sediment or dirt and add the clear liquid to the soup pot.
  6. After the soup has simmered for about 30 minutes, stir it well.
  7. Maintain on low heat with occasional stirring or place the pot on a heat diffuser to prevent sticking and cook for another 20 minutes, until the split peas are very soft and the soup becomes "creamy" when stirred.
  8. Discard the bay leaves.
  9. Stir in ¼ cup of the miso, the salt, and pepper.
  10. Add more miso to taste and serve.
Notes

*You can find ½-ounce bags of dried mushrooms in the produce sections of many supermarkets. To soften, place the dried mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 20 minutes.

If you plan to serve the soup later, set it aside to cool a bit and then refrigerate it. Reheat gently before serving, stirring often to prevent scorching.

PER 13-OUNCE SERVING: 273 CALORIES.16.5 G PROTEIN, 1.4 G FAT, 51.1 G CARBO HYDRATES, 0.2 G SATURATED FATTY ACIDS. OMG CHOLESTEROL, 642 MG SODIUM, 17.3 G TOTAL DIETARY FIBER

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7 Responses to Everyday Split Pea Soup

  1. Sue Baker says:

    Can’t find my Wonderful Mooshead book. I have two, but the other is still in storage. Thank you for having this website. I LOVE your recipes.

    • laura says:

      Hey Sue,
      Glad you love the recipes! Just for the record, Moosehead is a beer, Moosewood is the restaurant with books. But you knew that.
      People have called us more than once, looking for the Moose Lodge. We’ve got a funny name.
      Laura

  2. Denise says:

    This recipe has been one of my faves for YEARS!!! I have recommended it to friends and made it for several dinner parties. Thank you so much!

  3. Danielle says:

    Thank you! Thank you! for having this site. We moved to a new country for a year and could not take our cook books. Yeah I can cook again!

  4. Carol Lee says:

    I lost my Moosewood Cookbook from the early 1980s. The recipe for Potato Cauliflower Soup with Buttermilk is in my head today and I can’t remember.
    Do you still have it? Thanks!

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