Vegetarian pea soup – thick and flavourful – pure comfort food in our home. Very satisfying, very filling, very healthy. I serve it as a main weeknight meal from time to time along with some crusty bread and butter. Yum!
My slow cooker is over 30 years old, so I cook the soup on high for 6+ hours. Typically, it should take about 4-5 hours on high and 8-10 hours on low. The longer you cook the soup, the thicker the soup and softer the vegetables. I prefer very little “bite” left in the peas. My husband is the opposite. I compromise.
I’ve included both a slow cooker method and stove top method in the recipe. Root vegetables take a very long time to cook in a slow cooker/crock pot so it’s important to cut them in very small pieces, especially of you like them mostly blended right into the soup. To save on effort, I throw about three quarters of the vegetables into a processor and pulse them until roughly chopped. I dice the remaining ones which are still recognizable when the soup is done. This, of course, is not necessary if you plan to puree or partially puree the soup. For the stove top method, you can choose to have a bigger dice or chop on the vegetables as they will get soft regardless.
Options, Substitutes and Adjustments for Vegetarian Pea Soup
- Use chicken broth instead of vegetable broth
- Add a ham bone for a smokey flavour and bulkier meal
- Leave the soup chunky, puree the soup or do half and half
- Add other seasonings like cumin, curry, dill, sage
- Serve with crusty bread, cornbread or home made croutons
Lots of choices and room to adjust to your taste. Enjoy!