Vegan Split Pea Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
280 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegan Split Pea Soup
Description
Vegan Split Pea Soup features green split peas simmered alongside aromatic vegetables such as onion, celery, garlic, and carrots, plus dried shiitake mushrooms which add a subtle umami base. The soup uses a combination of vegetable broth and water to create a light yet filling broth. Seasonings like smoked paprika, poultry seasoning, thyme, and bay leaves contribute a layered savory flavor. After cooking the peas and broth first, diced potatoes and carrots are added later to ensure tenderness without overcooking.
The cooking method involves sautéing aromatics and mushrooms before combining with liquid and dried peas, then slow simmering for a total of approximately 50-55 minutes, stirring occasionally to prevent sticking and promote creaminess. Finishing the soup by whisking in white miso paste adds a smooth richness and depth to the broth. The optional liquid smoke can be added for a gentle smoky accent without overpowering the dish.
This soup is well suited to a nourishing lunch or dinner, and can be served on its own or with crusty bread. It keeps for up to six days in the refrigerator and freezes well for up to two months, making it a convenient make-ahead option for vegan meals. Dried mushrooms can be omitted or substituted with fresh varieties if preferred.
Ingredients
- ¾ ounce shiitake mushrooms or other variety of mushroom, dried, optional
- 1 large yellow onion chopped
- 3 ribs of celery chopped
- 4 cloves garlic minced
- ¾ teaspoon thyme dried
- ½ teaspoon smoked paprika
- ½ teaspoon poultry seasoning Or ¼ teaspoon ground sage
- 2 bay leaf
- 4 cups vegetable broth
- 4 cups water
- ½ teaspoon sea salt fine, plus more to taste
- ½ teaspoon black pepper
- 16 ounces green split pea dry
- 2 large carrot skinny ends cut into coins, thick ends cut into half moons
- 2 medium potato Or gold or red potatoes, russet, peeled and cubed about ¾-inch pieces
- 1 tablespoon white miso If you don't have miso, increase salt to taste.
- ⅛ to ¼ teaspoon liquid smoke optional
Instructions
- First, cover the dried mushrooms in boiling water and soak for at least 15 minutes. Then drain and finely chop.
- Preheat a soup pot over medium heat. Saute the onion for about 3 minutes. Add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stirring frequently cook for another 2 minutes.
- Add the broth, water, peas, bay leaves, and salt, and bring to a boil. Cover the pot, reduce heat to low, and set a timer for 30 minutes. Stir the soup occasionally during this time.
- After 30 minutes, add the carrots and potatoes to the pot, and stir well. Return to a simmer, cover the pot again, reduce heat to low, and cook for another 20 to 25 minutes or until the potatoes are tender.
- Turn off the heat, and stir to make it creamy. Scoop some of the soup into a mug or bowl, and whisk in the miso until dissolved. Add the miso slurry to the pot. Taste and adjust seasonings, and add liquid smoke, if desired. Remove the bay leaves from the pot before serving.
Notes
- Dried shiitake mushrooms add umami but can be omitted or replaced with fresh mushrooms, up to 8 ounces.
- Store cooled soup in the refrigerator for up to 6 days to maintain quality.
- Freeze soup in airtight containers for up to 2 months, leaving space for expansion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 60g | 20% |
| Protein | 20g | 40% |
| Fat | 2.5g | 4% |
| Cholesterol | 0mg | 0% |
| Sodium | 860mg | 36% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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