Veggie Split Pea Soup
Warm, hearty, and packed with flavor, this Veggie Split Pea Soup is a comforting one-pot meal that's both nutritious and satisfying. Made with protein-rich dried split peas, a medley of aromatic vegetables like onion, carrots, and celery, and seasoned with earthy thyme and a hint of garlic, this plant-based soup is a wholesome twist on a classic. The addition of vegetable broth creates a velvety, creamy texture without the need for dairy, making it perfect for vegans and vegetarians. With just 15 minutes of prep and an hour of simmering, it’s an easy, make-ahead recipe for busy weeknights or meal prep. Garnished with fresh parsley and served alongside crusty bread, this simple yet flavorful split pea soup is a cozy, healthy option for any season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Dried split peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 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 pick out any debris. Set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the rinsed split peas to the pot along with the vegetable broth, bay leaf, dried thyme, salt, and black pepper. Stir well to combine.
Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 50-60 minutes, stirring occasionally to prevent the peas from sticking to the bottom. The peas should break down and create a creamy texture.
Taste the soup and adjust seasonings as needed, adding more salt or pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5966 mg | 259% | |
| Total Carbohydrate | 367.6 g | 134% | |
| Dietary Fiber | 129.7 g | 463% | |
| Total Sugars | 69.3 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 7676 mg | 163% | |
*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.
