Vegan Split Pea Soup Recipe (2024)

FAQs

How do you add flavor to a 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.

Rich in fiber: Split green peas are high in fiber, one serving of this soup has about 18 grams of fiber. Fiber helps to promote digestive health, regulate blood sugar levels, and reduce the risk of heart disease. Low in fat: Split green peas are low in fat and contain no cholesterol, making them a heart-healthy food.

One common reason is using too much water or broth while cooking. Additionally, if the split peas are not cooked long enough, they may not release enough starch to thicken the soup.

Perk up a Bland Soup With Simple Pantry Staples

Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok.

I like plenty of carrots in my pea soup. Then I add some sort of smoked meat: ham hocks if I can get them, smoked turkey legs or necks if I can't. Bacon at a pinch, but don't cook it in the soup. Pull it out, use the fat to saute the veggies, then use the crisp bacon bits as a garnish when you serve.

A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

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.

Split peas are high in fiber, which can help decrease cholesterol, normalize blood sugar and help you achieve and maintain a healthy weight.

However not thickened with traditional methods, the thickness of this soup comes from the cooking down of the split peas themselves. The longer you cook the pea occupied broth, the thicker the soup gets. This is a preference, so you choose your thickness.

What are the white things in pea soup? ›

Very likely the embryo of the peas! Each side of the pea is an endosperm, like the white of an egg. These are probably just left over embryos of the peas, or the yolk, if you will.

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!"

The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. 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.

Cook and crumble up some bacon or sausage for a punch of additional meaty flavor. Try sauteing ham for split pea soup. Even some pan-fried shrimp would be great on canned potato or corn chowder. If you steer clear of meat, you can turn to vegetarian protein options like eggs and tofu.

Cayenne – For a deeper spice and heat. Cayenne can be used along with or in place of black or white pepper. Smoked Paprika – A great spice for adding an earthy, smoky flavor without a lot of heat to your soups and stews. Cinnamon – Yes, cinnamon.

Even a quick marinade or dry rub can make a difference, so toss your meat, fish, or veggie in something flavorful, like olive oil and lemon juice, some mustard and herbs, or just a sprinkle of garlic and chile powder.