veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Green Split Pea and Corn Soup
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Green Split Pea and Corn Soup


2 lbs. Green Split Peas, dry
2 lbs. Corn, sweet frozen
3 Celery Ribs
2 Onions, medium size
2 tbsp. Parsley, dried
2 tsp. Cilantro, dried
1 Chipotle Pepper (optional)
(To enlarge the photo of the Green Split Pea and Corn Soup, click on the photo or link)


This recipe makes about 6 quarts of soup, which we make in our 6-1/2 quart slow cooker (Crock-Pot).  If you have a smaller slow cooker, cut the recipe in half.  The full recipe will serve 6 people as a meal or 12 as an appetizer.

We have found that the cooking time for green split peas can vary from a couple of hours to as much as 6 hours.  We believe that this is due to the age of the split peas - the older the split peas, the longer they take to cook.  Therefore, if you cannot be around all day to prepare the soup, we suggest that you start the peas the evening before and add the other ingredients first thing in the morning and allow the soup to simmer during the day.

Pre-heat the slow cooker on high and add 12 cups of boiling water.  Inspect, clean, and rinse the split peas in cold water, and add to the crock pot, cover, and cook until the peas become soft and start to fall apart. (If cooking the evening before, turn the temperature down to low, and simmer until morning.)

When the split peas are soft, defrost the corn, but do not cook it. (If you have started the split peas the night before, turn the slow cooker back up to "high".)

Clean the celery and peel the onions.  Cut into pieces and place in the container of a food processor.  Remove the stem from the chipotle pepper and add to the processor.  Run the processor until everything is finely chopped.  Add these ingredients to the slow cooker (if you wish to cut down the cooking time, precook these ingredients before adding to the slow cooker).

Place the defrosted corn in the food processor and chop lightly until most of the corn kernels are split.  Add to the slow cooker or precook as described above.

Add the parsley and cilantro to the slow cooker and mix well.  Add additional water, if necessary and mix again. Cover and cook on high for another couple of hours and them reduce the heat to low.  (If your are going to be away, turn the slow cooker down to low before you leave.)

Serve and enjoy!

Ingredients information

Cilantro, dry
 Photo and Description not available

Corn, Frozen

Onions, Yellow
Parsley. Dry
Photo and Description not available

Peas, Green Split

Peppers, Chipotle

Utensils and Equipment Information

Crock Pot

Dish, Glass Baking

Food Processor


Measuring Cup, Liquid

Measuring Spoons

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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