Description
A hearty and comforting Vegan Split Pea Soup made with tender split peas, fresh vegetables, and flavorful herbs. This easy-to-make soup is perfect for a nutritious, plant-based meal that is both satisfying and delicious.
Ingredients
Scale
Soup Base
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
Seasonings
- 2 bay leaves
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Main Ingredients
- 1 lb bag dry split peas, rinsed
- 6 cups vegetable broth, plus more as desired to thin
Finishing Ingredients
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
Toppings (Optional)
- Cracked pepper
- Parmesan cheese
- Chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large dutch oven or stockpot over medium heat. Add chopped onion, celery, carrots, and minced garlic. Cook while stirring occasionally until the vegetables begin to soften, about 5-7 minutes.
- Add Spices and Peas: Stir in bay leaves, black pepper, sea salt, fresh or dried thyme, dried oregano, smoked paprika, and the rinsed dry split peas. Cook for another minute, stirring constantly to combine the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let cook until the peas are very soft and tender, approximately 60 minutes.
- Finish the Soup: When the split peas have softened, stir in tamari and fresh lemon juice to enhance the flavor. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with optional cracked pepper, parmesan cheese, and chopped fresh parsley if desired. Serve hot.
Notes
- For a creamier texture, blend a portion of the soup and then stir it back into the pot.
- To keep the recipe fully vegan, omit the parmesan topping or use a vegan alternative.
- If the soup is too thick, add extra vegetable broth or water to reach the desired consistency.
- Split peas do not need to be soaked before cooking, but rinsing them is recommended.
- Storing: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
