21 April 2011

No Meat Zone Recipes: Very Veggie Split Pea Soup

Very Veggie Split-Pea Soup

Ingredients (Makes 6 cups)
  • 2 golden beets
  • 5 kale leaves
  • 6 swiss chard leaves
  • 1 cucumber
  • 1 zucchini
  • 6 stalks of celery
  • 2 T olive oil
  • 1 small onion, diced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 t each: rosemary, coriander, saffron strands
  • 2 cups dry split peas, rinsed and drained
  • 2 cups of water
  • Juice of one lemon
  • Salt & Pepper to taste


Juice the first six ingredients. This should make approximately 4 cups of green juice.

Heat olive oil in the pressure cooker. Saute onion and garlic and stir frequently for 2 – 3 minutes. Add rosemary, coriander and saffron strands. Toss in the bay leaf and add the split peas, vegetable juice and water. Bring to high pressure and remain at high pressure for 6 minutes followed by natural release. Upon release of pressure, carefully remove the lid from the pressure cooker, away from you. Stir in the juice of one lemon and begin to add salt and pepper to taste (I went with 1 t sea salt and 1/2 t black pepper).

Remove bay leaf and serve.

JL Fields | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit: JL