Vegan Split Pea Soup
This vegan split pea soup is filled with nourishing vegetables, flavor and comfort. An easy one pot dinner option that the whole family will love!
Servings: 4 servings
Calories:
Ingredients
- 1 tablespoon of olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots diced
- 2 ribs of celery diced
- 4 cloves of garlic minced
- 6 cups vegetable broth
- 2 cups dried green split peas rinsed
- 1 bay leaf
- ½ teaspoon of dried thyme
- ¼ teaspoon of ground cumin
- ½ teaspoon of fine sea salt
- ¼ teaspoon of black pepper
Instructions
- In a large pot, heat oil over medium heat. Once hot, add in onion, carrots, and celery. Sauté over medium heat until the veggies begin to soften, about 6 minutes. Add in garlic and cook for 1 additional minute.
- Add in broth, green split peas, bay leaf, thyme, and cumin. Bring mixture to a boil, reduce heat to a gentle simmer, and cook for 1 hour, stirring frequently.
- Stir in the salt and pepper and cook for 5 more minutes.
- Ladle into bowls and serve with crackers, cornbread or grilled cheese. Enjoy!
Notes
If you prefer that your soup be creamier, you can use an immersion blender to puree some of the soup or simply simmer a bit longer.
Storage recommendations:
Store leftover soup in an airtight container in the fridge for up to 4 to 5 days. Add veggie broth or water to thin it out, if necessary. You can also freeze split pea soup! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags and freeze for up to 3 months. Thaw overnight in the fridge. Reheat it on medium heat on the stovetop.
