Vegan Split Pea Soup Recipe
Vegan Split Pea Soup - Simple, hearty and so flavorful. You will never know it's vegan!
Servings: 8
Calories: 264kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 small carrots, diced
- 3 stalks celery, diced
- 1-2 medium potatoes, chopped (I left mine unpeeled)
- 1 pound dried split green peas, rinsed and sorted
- 8 cups vegetable broth
US Customary - Metric
Instructions
- Add olive oil to a large pot or dutch oven over medium heat.
- Add onions and sauté until the onions are starting to soften about 10 minutes.
- Add the bay leaf, garlic and thyme saute for 1 minute.
- Add the carrots, celery, potatoes, split peas, salt, pepper, and vegetable broth. Bring to a boil, then simmer uncovered for 45 - 55 minutes, stirring occasionally until peas are soft. (Be sure to have some bubbles in the pot from a high enough simmer or the peas might take longer to soften.)
- Remove bay leaf.
- Use an immersion blender to puree some of the soup, leave some chunks. Or place 2 cups of soup in a blender. Puree and return to pot.
- Season with salt and fresh ground pepper to taste. Serve hot.
- Soup will thicken as it cools.
- (Add water in small increments to thin when reheating, if desired.)
Nutrition
Calories: 264kcal | Carbohydrates: 43g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 1256mg | Potassium: 736mg | Fiber: 16g | Sugar: 8g | Vitamin A: 3717IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg