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Split Pea Soup with Ham TVP

Serves 4.


  • 1/2 c green split peas
  • 1 c boiling water
  • 2 Tbsp ham-flavored TVP
  • 1 Tbsp margarine or butter
  • 1/4 c onion, finely chopped
  • 1/2 c celery, finely chopped
  • 1/2 c carrot, peeled and finely chopped
  • 1/2 c cabbage, finely chopped
  • 2 c chicken style vegetarian broth
  • 2 c water
  • 1/2 c potatoes, peeled and finely chopped
  • 1/2 Tbsp dry parsley
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 1/2 tsp ground coriander
  • /8 tsp turmeric


  1. Sort and soak the peas overnight. Before beginning to cook the soup, place the TVP in a small bowl and cover it with the boiling water. Set aside.
  2. Melt the margarine in the bottom of a medium heavy pot over medium low heat. Saute the onion, celery, carrot, and cabbage in the margarine for about 3 minutes. Add the broth, the 2 cups of water, drained split peas, potatoes, parsley, salt, white pepper, coriander, and turmeric; blend well. Bring to simmering, reduce heat to lowest setting and cover. Simmer 75 minutes.
  3. Stir in the TVP with its soaking liquid and simmer another 5-10 minutes, uncovered. Use an emersion blender or potato masher to partially puree the soup to the consistency you desire. Ladle into bowls and sprinkle serve hot with oyster crackers or croutons.

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