Many soup recipes you are already familiar with may be made vegetarian simply by omitting the meat and substituting vegetable broths for meat broths. To compensate for any lost flavor, add your favorite herbs. If previously the recipe called for a significant amount of meat, add your favorite vegetables, cooked grains or cubed tofu to compensate.

Furthermore, any soup with beans or grains is sure to be hearty, add either to your favorite vegetable soup.

While I don't have a soup recipe specifically featuring split peas, here is a formula for making a quick and easy bean soup plus a recipe for a rich family favorite, corn bisque:

Bean Soup
Serves approximately 4

2 cans of any variety beans, drained and rinsed
2 cups vegetable stock, OR water and 2 tsp. vegetarian bouillon base
1 onion
1 carrot, thinly sliced
1 celery stalk, thinly sliced
parsley, fresh, half a handful
black pepper, to taste

Combine all ingredients in a saucepan and simmer until vegetables are tender and soup is heated through.

Corn Bisque
Serves at least 4

2 yellow onions, chopped
2 Tablespoons vegetable oil
1 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 carrot, peeled and chopped
2 celery stalks, chopped
1 potato, chopped
4 cups vegetable stock OR water and 4 tsp. Vegetarian bouillon base
3 oz Neufchatel or cream cheese
1 cup milk--any kind, rice, soy, or cow.
4 cups corn, fresh, canned, or thawed
salt and black pepper

Saut? the onions in oil until translucent. Add the herbs and all vegetables, EXCEPT the corn. Stir in the stock and simmer until the vegetables are tender.

In batches, using a blender or food processor, puree together the saucepan contents, cream cheese and milk. Pour back into the pot and stir in the corn. Season with salt and pepper to taste. Carefully reheat and serve.

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