Mushroom and Split Pea Soup
Warm, comforting, and packed with earthy flavors, this Mushroom and Split Pea Soup is the ultimate bowl of goodness for chilly days. Featuring tender split peas, sautéed button mushrooms, and a medley of aromatic vegetables simmered in rich vegetable broth, this recipe delivers hearty nourishment and irresistible depth of flavor. A touch of thyme and a bay leaf enhance the soup's herbal notes, while an optional parsley garnish adds a pop of freshness. Whether you prefer it chunky or partially blended for a velvety texture, this savory soup is easy to prepare and perfect for vegans and vegetarians. With just 15 minutes of prep and wholesome plant-based ingredients, it’s a satisfying choice for lunch or dinner.
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Recipe Information
Ingredients
- 1 cup Dried split peas
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 stalk Celery, diced
- 8 ounces Button mushrooms, sliced
- 1 leaf Bay leaf
- 1 teaspoon Thyme, fresh or dried
- 6 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried split peas under cold water and set them aside to drain.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 2-3 minutes until the vegetables begin to soften.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the drained split peas to the pot, followed by the bay leaf, thyme, and vegetable broth. Stir to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the split peas are soft and the soup thickens.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard it.
Use an immersion blender to blend the soup slightly if you prefer a creamier texture, or leave it chunky for a heartier consistency.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 75.7 g | 270% | |
| Total Sugars | 49.3 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 399 mg | 31% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5695 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
