Vegan Split Pea Soup
This vegan split pea soup recipe is incredibly delicious and super easy to make! The combination of split peas, veggies, and herbs creates a comforting AND satisfying soup that will have you eagerly going back for seconds.
Ingredients
- 2 cups split peas dried
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 6 cups vegetable broth
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Rinse the split peas under cold water, removing any debris. Set aside.In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.
- Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion blender or transfer a portion of the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the split pea soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil.
Notes
TO STORE: Allow the split pea soup to cool completely before storing. Transfer it to an airtight container or cover the pot tightly with plastic wrap or a lid. Place it in the refrigerator for up to 4-5 days.
TO FREEZE: If you want to store the soup for a longer period, you can freeze it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion and freeze it for up to 3 months.
TO REHEAT: To thaw the frozen split pea soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through.
Nutrition
Calories: 259kcalCarbohydrates: 48gProtein: 17gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1170mgPotassium: 789mgFiber: 18gSugar: 9gVitamin A: 4059IUVitamin C: 5mgCalcium: 58mgIron: 3mg
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