Vegetarian 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.

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

Split peas are an excellent source of protein, folate, and fiber. Add some vegetables and a few thick slices of bread for dunking, and you've got a deeply satisfying meal that's low in fat and high in nutrition. Get recipes for split pea soup. It's true, soaking peas overnight in water shortens their cooking time.

Add a bit of lemon zest to make those peas really sing. You can try the fresh pea approach with your favorite split pea soup recipe, but this super traditional, easy version is an Epicurious favorite.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

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.

The starches and the gelatin will form a mesh when cooling, so the consistency of the pea-soup will always be thick when cold. On heating, do what Mien advised: add some water or broth to the soup to the consistency that you want.

Cornstarch and arrowroot powder are often used as thickening agents in cooking. To thicken split pea soup using either of these, mix 1-2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously.

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.

What is a substitute for ham hocks in split pea soup? ›

Luckily, there is an option that is just as accessible as ham hock, which can be found in nearly any supermarket. Smoked turkey meat, sold generally as legs or wings, is a worthy substitute for ham hocks, providing a comparable level of savory meatiness and smokiness.

Peas cook faster than beans, and - like beans - they don't have to be soaked at all, but not soaking affects the cooking time. An hour or two of soaking is plenty for whole green or yellow peas…they don't need to go overnight like beans typically do.

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.

Perk up a Bland Soup With Simple Pantry Staples

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. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

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

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.