February 28, 2015
Pea soup

Vegetarian Split Pea Soup

by Berkeley Wellness  |  

Split pea soup often gets its hearty flavor from a ham hock or some smoked sausage, but in this vegetarian version, super-savory dried porcini mushrooms delivers a meaty flavor without any meat (and with far less saturated fat and sodium).

Makes 6 servings


1 package (¼ ounce) dried porcini mushrooms

1½ cups boiling water

1 tablespoon vegetable oil, such as olive or canola oil

1 medium onion, thinly sliced

2 cloves garlic, smashed and peeled

2 carrots, thinly sliced