Split Pea Vegan Soup
Warm and comforting split pea vegan soup is a thick and hearty meal full of nutrient-rich ingredients such as high-protein peas.
- 4 cups low sodium vegetable stock
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 3 celery stalks finely chopped
- 3 large carrots peeled and diced
- 2 cups water
- 14 oz dried split peas rinsed and drained
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ¼ cup lemon juice freshly squeezed
- chopped parsley for garnish
Dice the onion. Mince the garlic. Peel and dice the carrots, and wash and chop the celery. Add ¼ cup of the vegetable broth to a large Dutch oven or soup pot. Add in the onion, garlic, carrots, and celery. Cook for about 5 minutes over medium heat until the onions turn translucent.
Rinse the split peas in a metal strainer until the water runs clear. Add the split peas, thyme, oregano, cumin, salt, and pepper to the pot. Stir to combine. Cook for an additional 3 minutes.
Add in the remaining vegetable broth, and 2 cups of water. Bring to a boil.
Reduce the heat to a simmer. Cover and cook on low heat for 50-60 minutes or until peas are soft.
Stir in the fresh lemon juice, and garnish with chopped parsley. Sprinkle with coarse salt, and serve.
Instant Pot Method
In the Instant Pot add ¼ cup of the vegetable stock, carrots, onion, garlic, and celery. Using the sauté function, sauté for 5 minutes.
Add the rinsed and drained split peas to the pot, along with the herbs and spices. Stir to combine, and sauté for an additional 3 minutes.
Add the remaining vegetable stock, and water. Secure the lid. Set the valve to "seal" and set the Instant Pot to manual, high pressure for 15 minutes.
Allow the pressure to naturally release for 10-15 minutes, then quick release the remaining pressure by turning the valve to vent.
Stir in the lemon juice, and serve with fresh chopped parsley.
Tips for Making Split Pea Vegan Soup
- Prepare all of your vegetables before adding them to the pot so the vegetables cook evenly and at the same time.
- Sauté on low to medium heat so that the garlic does not burn.
- Sort through the split peas prior to rinsing and remove any debris or small stones. You likely won't have any but it's always a good idea to look before adding them to your soup.
- Make sure to rinse the split peas.
- If the soup is too thick for your liking after it has simmered and the peas have cooked, add an additional cup of vegetable stock or water to thin out the soup.
- If you like a creamier less chunky soup, use an immersion blender to blend the soup together.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 3 months.
- Reheat over low-medium heat on the stovetop.
Calories: 263kcal | Carbohydrates: 49g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 863mg | Potassium: 825mg | Fiber: 19g | Sugar: 9g | Vitamin A: 6473IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg