Description
Hearty and flavorful vegan split pea soup.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 lb bag dry split peas, rinsed
- 6 cups vegetable broth, plus more as desired to thin
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
- Cracked pepper, parmesan, chopped fresh parsley, for topping
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.
- Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.
- Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.
- Once pea have softened stir in tamari and lemon juice.
- To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).
Notes
- Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 525kcal
- Sugar: 16g
- Sodium: 659mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 32g
- Protein: 29g
- Cholesterol: 0mg