Split pea soup with portobello mushrooms
1
Points®
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
Carrots
2 medium
Celery
2 rib(s), medium
Garlic
2 large clove(s)
Uncooked green peas
1 pound(s)
Low sodium vegetable broth
8 cup(s)
Table salt
1 tsp
Fresh thyme
2 tsp
Black pepper
½ tsp
Bay leaf
2 leaf/leaves
Portabella mushrooms
1 pound(s)
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)
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