Vegan Split Pea Soup
This vegan split pea soup recipe makes a very thick soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally and add water if it gets too dry. Seasonings can be altered to taste. This soup tastes even better reheated the next day.
vegetable oil
1
tablespoon
onion, chopped
1
garlic, minced
3
cloves
bay leaf
1
water
7 ½
cups
dried split peas
2
cups
barley
½
cup
salt
1 ½
teaspoons
potatoes, diced
3
carrots, chopped
3
celery, chopped
3
stalks
chopped parsley
½
cup
dried basil
½
teaspoon
dried thyme
½
teaspoon
ground black pepper
½
teaspoon
 Gather all ingredients.
  Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
  Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.
