Vegan Split Pea Soup
This vegan split pea soup is nourishing and delicious! Easy to make, and packed with healthy fiber, it's perfect for a light, yet filling lunch or dinner.
Servings: 8 servings
Calories: 346kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion skin removed
- 4 medium carrots peeled
- 1 pound split peas
- 64 ounces vegetable broth i.e. "No Chicken" Broth, low sodium
- 2 teaspoons fresh thyme lightly chopped
- 2 teaspoons fresh oregano lightly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 pounds potatoes Yukon Gold
Instructions
- Finely chop onion and carrots in a food processor, or with a knife. Set aside. Finely chop potatoes (keep peel on) in food processor or with a knife.
- Heat a 6 or 8 quart stockpot on medium high. Add olive oil and chopped onions and carrot. Saute for 3 minutes to soften vegetables.
- Add thyme and oregano to vegetables, along with split peas and vegetable broth. Season with salt and pepper.
- Bring to a boil, then turn down heat to simmer for 30 minutes. After 30 minutes add potatoes and simmer for an additional 30 minutes, or until split peas are cooked.
- Serve while hot. Leftover soup can be cooled to room temperature, then placed in a freezer safe container to freeze for up to 3 months.
Notes
Tips and Ingredient Swaps
- Add finely chopped celery when sauteeing vegetables.
- Substitute fresh oregano and thyme for any favorite fresh or dried herbs of your choice. Other optional herbs and seasonings include Bay leaves, nutritional yeast, smoked paprika, or liquid smoke.
- Optional Toppings. Lemon juice, fresh parsley, additional thyme, oregano, or other fresh or dried herbs.
- Add ham bone when cooking or chopped ham when serving if desired.
- You can make this in a slow cooker or Instant Pot for a shorter cooking time. If you try this, let me know how it turns out!
Nutrition
Serving: 1.5cups | Calories: 346kcal | Carbohydrates: 55g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 1343mg | Fiber: 18g | Sugar: 6g | Vitamin A: 5210IU | Vitamin C: 17.6mg | Calcium: 98mg | Iron: 7.1mg