Use kitchen staples to create this nutritious and comforting soup. Also great the second night!
Any recipe that starts with onions, carrots, and celery is going to be comforting, hearty, and just plain awesome. This split pea soup recipe is ready in an hour and a half, with very little fuss. Make enough to have it again during the week, and you’ve just saved yourself a night of cooking. It’s great to plan this soup for a week when you have a lot on your schedule.
Either yellow or green peas can be used with equally yummy results. Yellow peas are even more mild than green, and they cook slightly faster. So if you use a mix, you can start the yellow a little later than the green. But that’s only if you’re picky! I don’t mind if the yellow peas are cooked up slightly softer than the green.
Tasty, hearty, healthy, and comforting. Easy to prepare. Inexpensive. What’s not to love? It’s just begging for a thick slice of sourdough bread to dip into it. That’s day one. But it’s also wonderful as leftovers. On the second night, I might fix something like avocado grilled cheese to go with it, just to change things up a bit. The great thing about split peas is that they provide a healthy soup base with both protein and vegetables, without the usual preparation required for dried beans.
Is Vegetarian Split Pea Soup Healthy?
As written, this is an extremely healthy, low-fat, vegetarian, and vegan soup. Peas provide a good amount of protein and iron. The vegetables are going to provide additional fiber and vitamins. Be sure to use good-quality vegetable broth. The kind that comes in a glass jar and only contains vegetables is the way to go.
What Are Other Additions to Split Pea Soup?
A mix of yellow and green split peas is nice. We also like to add lentils. Like split peas, lentils cook up quickly and don’t require soaking. This adds a thicker and more varied base. Peas soak up a lot of water, so check the water level a couple of times during cooking to see if you need to add more. I make dumplings using the recipe on the box of baking mix. (Shh! Don’t tell.) I add shredded cheddar, lemon pepper, and dried onion to the mix. Once the ingredients for the dumplings are mixed, drop them into the soup by the spoonful, and cook covered for about ten minutes, then uncovered for another ten minutes (or according to package instructions).
How to make ahead and store
This soup can easily last 4 to 5 days in airtight containers in the fridge. Soup for lunch every day? Yes, please! It can also be cooled and frozen in airtight containers or bags for up to 3 months. The soup is very easy to reheat by thawing overnight in the fridge and then heating in a pan over low heat the next day.
Serving Suggestions
Soup night is a good time to also offer a salad and, of course, bread or cornbread. So serve up some comforting crusty sourdough bread or this Easy Sweet Vegan Cornbread.
With such a hearty meal, you’ll want a light dessert. To keep it all vegan, there are many options, such as these Vegan Banana Ice Cream Bars or Roasted Strawberries made with agave.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 8 cups vegetable broth
- 2 cups dried green split peas rinsed
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until they are softened, about 5 minutes.
- Stir in garlic, thyme, and black pepper, cooking for another minute until fragrant.
- Add the vegetable broth and split peas. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the peas are tender and the soup has thickened.
- Season with salt to taste. Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh thyme.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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