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Split pea soup with portobello mushrooms

1
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
8
Difficulty
Easy
This wonderful vegan twist on the classic split pea soup is easy to prepare and serves a crowd. Full of rich umami from the mushrooms, the meat won't be missed when bowls of this hearty dish hit the table. A snappy 15 minutes of active prep time means you can pull this one together easily for last minute guests or on a Sunday prep day when weekday meals are getting done and out of the way. This soup freezes well and travels in well making it ideal for a double batch. Stir the mushrooms into the soup or serve on top for a special presentation. A little sprinkle of fresh parsley also makes for a nice finish when entertaining.

Ingredients

Olive oil

4 tsp

Uncooked onion

1 large, chopped

Carrots

2 medium, diced

Celery

2 rib(s), medium, diced

Garlic

2 large clove(s), minced

Uncooked green peas

1 pound(s), (split peas), picked over, rinsed, and drained

Low sodium vegetable broth

8 cup(s)

Table salt

1 tsp

Fresh thyme

2 tsp, minced, or 1 teaspoon dried

Black pepper

½ tsp

Bay leaf

2 leaf/leaves

Portabella mushrooms

1 pound(s), stems removed and caps diced

Instructions

  1. Heat 2 teaspoons oil in large pot over medium heat. Add onion, carrots, and celery and cook, stirring, until onion is golden, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add split peas, broth, ½ teaspoon salt, thyme, ¼ teaspoon pepper, and bay leaves to pot and bring to boil. Reduce heat and simmer, covered, until split peas are almost tender, about 45 minutes.
  3. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add mushrooms, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring, until mushrooms are browned, about 6 minutes. Stir mushrooms into soup. Remove and discard bay leaves. Ladle soup evenly into 8 bowls.
  4. Per serving (about 1½ cups)

Notes

To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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