Split Pea Soup (Vegetarian/Vegan)
Makes (homes):
9 (1 cup) portions.
3 quart pot
Makes (centers):
45 (1 cup) portions
15-20 quart pot
Ingredients (homes):
- 1 pound split peas (about 2 1/4 cups)
- 12 ounces Mirepoix vegetables, sliced, frozen OR 3 cups sliced celery, carrots and onion
- 1 Tablespoon dried parsley
- 1/8 teaspoon EACH marjoram, nutmeg, salt, and pepper or to taste
- 1 bouillon cube (use vegetable for vegan) or to taste
- 2 quarts water
- 1/4 cup butter (or margarine for vegan)
Ingredients (centers):
- 5 pounds split peas
- 3 lbs. 12 oz. mirepoix vegetables, sliced, frozen OR 3 quarts + 1 pint + 1 cup sliced celery, carrots, and onion
- 3 Tablespoons dried parsley or to taste
- 1/4 + 1/8 teaspoon EACH marjoram, nutmeg, salt and pepper or to taste
- 3 bouillon cubes (use vegetable for vegan) or to taste
- 2 gallons + 2 quarts water
- 1 1/4 cups butter (or margarine for vegan)
Directions:
- Place all ingredients in a pot.
- Bring to a boil. Reduce to a simmer and cover.
- Cook until split peas are cooked through, about 2 hours for a 3 quart pot.
Serve:
1 cup counts as 2.25 ounces meat alternate OR 2/3 cup vegetable.
Split peas can count as a meat alternate OR a vegetable, but NOT both at the same time.
Meal:
Lunch & Dinner
Snack
CACFP Credit:
Meat & Meat Alternate
Record on your menu as:
(Meat Alt.) Split Pea Soup (Meat and Meat Alternate Food List # 63)
(OR Vegetable) Split Pea Soup (Vegetable Food List # 237)
Source:
DCR Calendar, February 2027 and The Not-strictly Vegetarian Cookbook, 1982.