Easy Vegan Split Pea Soup Recipe (Hearty and Flavorful!)

Name: Easy Vegan Split Pea Soup Recipe (Hearty and Flavorful!)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; 1 onion; 2 carrots; 2 celery stalks; 3 cloves garlic; 1 teaspoon dried thyme; 1 bay leaf; 2 cups dried split peas; 2 medium-sized potatoes; 6 cups vegetable broth; salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4
Calories
494 kcal
Course
Main Course, Soup
Cuisine
American

Easy Vegan Split Pea Soup Recipe (Hearty and Flavorful!)

Knox Blevins

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This hearty Vegan Split Pea Soup is a comforting, wholesome dish that's perfect for those chilly days. Brimming with nutritious ingredients like split peas, carrots, and celery, this soup is absolutely packed with flavor. It's a wonderful way to enjoy a satisfying meal while sticking to a plant-based diet.

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Ingredients

Servings

1 tablespoon olive oil
1 onion diced
2 carrots diced
2 celery stalks diced
3 cloves garlic minced
1 teaspoon dried thyme
1 bay leaf
2 cups dried split peas rinsed and drained
2 medium-sized potatoes peeled and diced
6 cups vegetable broth
salt and pepper to taste

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables have softened.
Add the minced garlic, dried thyme, and bay leaf to the pot. Stir well and sauté for another minute until fragrant.
Add the rinsed and drained split peas, diced potatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45-60 minutes, or until the split peas and potatoes are tender, stirring occasionally.
Once the split peas and potatoes are cooked, remove the bay leaf from the pot. Use an immersion blender or transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. This will help thicken the soup while still leaving some texture.
Season the soup with salt and pepper to taste. Adjust the seasoning if needed.
If desired, serve with crusty bread and garnish with fresh herbs or seeds of choice. I used pumpkin seeds.

Notes

Split peas. Soaking the split peas overnight can help reduce their cooking time. If you choose to soak them, rinse and drain them before adding them to the pot.
You can adjust the thickness of the soup by adding more vegetable broth or water if desired.
Additional flavor. Feel free to customize the soup by adding other vegetables, such as diced tomatoes, spinach, or peas.
For added flavor, you can incorporate herbs and spices like smoked paprika, cumin, or rosemary.
Soup texture. If you prefer a creamier consistency, you can stir in some plant-based milk or coconut milk towards the end of cooking.
Storage. StorageFirstly, allow your soup to cool down before preparing it for storage. Once cool, transfer the soup into an airtight container.
This soup can be kept in the refrigerator for up to four to five days. The flavors of the soup tend to develop and deepen over time, so it can be even more delicious as leftovers.
Reheating. When it comes to reheating, you have a couple of options. You can warm it up on the stovetop over low heat, stirring occasionally to guarantee even heating. Alternatively, you can use a microwave.
If the soup has thickened too much during refrigeration, just add a bit of vegetable broth or water to adjust the consistency.
Freezing. As for freezing, vegan split pea soup can be frozen for up to three months. Just be sure to leave some space at the top of your container as the soup will expand when frozen.
Defrosting. When you're ready to enjoy it, thaw the soup in the refrigerator overnight and then reheat on the stovetop or in the microwave.

Nutrition Information

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Calories 494kcal (25%) Carbohydrates 89g (30%) Protein 27g (54%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1456mg (61%) Potassium 1569mg (45%) Fiber 29g (116%) Sugar 14g (28%) Vitamin A 6016IU (120%) Vitamin C 27mg (30%) Calcium 93mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 494 kcal

% Daily Value*

Calories	494kcal	25%
Carbohydrates	89g	30%
Protein	27g	54%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	1456mg	61%
Potassium	1569mg	33%
Fiber	29g	116%
Sugar	14g	28%
Vitamin A	6016IU	120%
Vitamin C	27mg	30%
Calcium	93mg	9%
Iron	6mg	33%