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split pea soup



  • 2 TB olive oil
  • 2 large white onions, chopped
  • 1 tsp salt
  • 2 cups dried split peas
  • 7 cups homemade stock
  • 5 TB toasted sesame oil
  • 1 1/4 cups bisquick
  • 2/3 cup soy milk, unsweetened
  • earth balance


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and salt and saute for 4 to 5 minutes, stirring occasionally.
  2. Add in the split peas and stir well. Add in the stock, stir and bring to a boil, then reduce the heat and simmer for about 30 minutes.
  3. Preheat your oven to 450 degrees.
  4. Combine the bisquick and soy milk until well combined and use a biscuit cutter or drinking glass to make about six biscuits. Bake for 8-10 minutes.
  5. Test the doneness of the peas to ensure they are cooked through, but not mushy.
  6. If its ready, puree the soup right in the pot, using an immersion blender. If using a speed blender, let the soup cool to a lukewarm temperature before pureeing in small batches and reheating once ready to serve.
  7. Drizzle the toasted sesame over the soup once its been ladled into the bowls.