Tons of Vegan Goodness

Thursday, February 11, 2010

Creamy-Dreamy Split Pea and Rice soup!

Yummy, this soup creams up on its own from the addition of red lentils and potatoes...all of the ingredients in it are able to be found in bulk, (the veggies can be bought at the farmers market, or if you're freezing in the Midwest like me buy the organic, loose veggies from your local co-op, you can even bring your own reusable bag to put them in! Then take the time to bask in your own glory)

These ingredients definitely do not have to be exact measurements, double the recipe and freeze half for a quick and healthy weeknight dinner.

1 cup yellow split peas
1 cup red lentils
1 cup rice
1/2 cup quinoa
10 cups broth/water( or a combination of the two, if only using water add more spices)
3 cloves garlic/ OR 1 tablespoon garlic powder
1/2 onion chopped/ OR 1 tablespoon onion powder
5 medium potatoes, chopped into small cubes
2 cups chopped carrots
(play around with the spices with what you've got, and your personal taste!)
1 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon paprika
cayenne pepper, salt, pepper-all to taste
3 tablespoons olive oil
*optional 1-2 tablespoons tamari, soy sauce, or Bragg's liquid amino's.

saute garlic and onion in 1 tablespoon olive oil in a large stock/soup pot. Add 3 cups of the liquid along with split peas and rice turn heat to med-high. Cook, covered for 15 minutes, add remaining liquid and ingredients, continue to cook covered for additional 25 minutes, or until ingredients tender and thick.

Leftover soup will continue to thicken in fridge, stir in a small amount of water when reheating.


  1. What a great idea to use rice instead of potatoes to make this freezer friendly!

  2. thanks so much for the comment sweetpea! I love rice and quinoa in soups, it makes me feel fulfilled enough to call it a meal!