Maine Coast Sea Vegetables

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Alaria Pea Soup

Serves 4–6


1 ounce alaria (about ¾ cup tightly packed)
6 cups water
1½ cups split peas, rinsed
1 bay leaf
1 tsp cumin
1 tsp coriander
2 to 3 cloves of garlic
1 large onion, diced
2 to 3 cups sliced carrots
1 to 2 stalks celery, chopped
2 tsp oregano
1 Tbsp soy sauce, or to taste


1. Snip the alaria into 1" pieces with scissors.

2. Add to a large soup pot with the water, split peas, bay leaf, cumin and coriander.

3. Simmer for 50 to 60 minutes until the split peas are soft and almost ready to dissolve.

4. Add the garlic, onion, carrots, and celery, and simmer until the vegetables are soft and brightly colored, about 20 minutes.

5. Add the oregano and season to taste with soy sauce.

Optional Methods:

Pressure cook all the ingredients except the oregano and soy sauce for 20 minutes. Wait until the pressure comes down, and season to taste with oregano and soy sauce.

You can sauté the vegetables before adding them to the pot.

For a lighter soup, use only ¾ cup split peas.

Add 4 to 8 ounces cubed tempeh when you add the vegetables.

Per serving: Calories 196, Protein 12 g, Fat 1 g, Carbohydrates 37 g, Fiber 14 g, Calcium 108 mg, Sodium 473 mg

Maine Coast Sea Vegetables • Hancock, Maine •
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