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Neville's Favourite Recipes


Green Split Pea Soup

Vegan. Serves 4 – 6

I try not to add too much salt to my cooking but this dish needs a bit of salt.

This dish freezes well.


  • 1 cup of green split peas
  • ˝ cup pearl barley
  • 4 cups water
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 2 celery stalks, finely sliced
  • 2 cups of vegetable stock
  • 1 – 2 teaspoons vegetable stock (bullion) powder or miso paste or tamari
  • 1 large carrot, diced
  • 1 large potato, cut into 2cm chunks
  • salt to taste


  1. Place the split peas, barley and water into a large saucepan and bring to the boil, being careful that the mixture doesn’t boil over. Simmer for 30 – 45 minutes until the split peas are quite soft but not complete mush. Leave in the pot.
  2. Meanwhile, sauté the onions and celery in the oil until the onions are soft and golden brown
  3. If you like a thick soup then skim off some of the cooking liquid from the split pea mixture.
  4. Add the vegetable stock, stock powder, onion mixture, carrot and potato to the split pea mixture and bring back to the boil then simmer until the carrot and potato are tender.
  5. For a smoother textured soup, puree half of the soup in a blender and mix with the remaining soup.

Last modified: 18-Jul-2021