Vegetarian Split Pea Soup
Cozy up with a bowl of hearty and nourishing Vegetarian Split Pea Soup, a wholesome comfort food perfect for cool evenings or meal prepping for the week. This plant-based recipe combines earthy split peas, aromatic vegetables, and flavorful seasonings like smoked paprika and thyme to create a rich, velvety soup that's naturally gluten-free and high in protein. Slow-simmered to perfection, each spoonful is packed with tender peas and savory goodness, making it as satisfying as it is nutritious. Ready in just over 90 minutes and crafted from simple pantry staples, this classic soup pairs beautifully with crusty bread or a crisp side salad for an easy, well-rounded meal. Whether you're a seasoned vegetarian or simply looking to add more plant-powered dishes to your repertoire, this wholesome split pea soup is bound to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 cups dried split peas, rinsed
- 6 cups vegetable broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 cup water (optional, to adjust consistency)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the dried split peas, vegetable broth, bay leaves, thyme, smoked paprika, black pepper, and salt. Mix everything well.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer the soup for 75-90 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
If the soup becomes too thick, add water a little at a time until the desired consistency is reached.
Remove the bay leaves from the pot and discard them.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 126.1 g | 450% | |
| Total Sugars | 66.1 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 7420 mg | 158% | |
*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.
