W W Herbed Split Pea Soup
Warm up with the comforting embrace of **W W Herbed Split Pea Soup**, a savory and satisfying dish that’s as nutritious as it is delicious. Packed with earthy dried green split peas and a medley of fresh vegetables like carrots, celery, and onion, this vegan soup is elevated with fragrant dried herbs like thyme and oregano, alongside a hint of fresh lemon juice for a bright finish. Simmered to perfection in low-sodium vegetable broth, it's creamy yet hearty, making it a perfect cold-weather meal. Ready in just under an hour, this soup is ideal for weeknight dinners and meal prep alike, and the optional garnish of fresh parsley adds a burst of color and freshness. Serve it with whole-grain bread for a wholesome pairing, and enjoy a bowl that's bursting with healthy flavors! Perfect for searches related to "split pea soup recipe," "vegetarian soup ideas," or "herbed soup with split peas."
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Recipe Information
Ingredients
- 1 cup Dried green split peas
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Low-sodium vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Optional garnish: fresh parsley, chopped
Instructions
Rinse the dried split peas thoroughly under cold water and set them aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes until they are softened and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the rinsed split peas, vegetable broth, dried thyme, dried oregano, and the bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 30-40 minutes, or until the split peas are very tender and starting to break down. Stir occasionally to prevent any sticking at the bottom of the pot.
Once the peas are soft, remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. You can also transfer portions to a countertop blender if you prefer a smoother texture. Be cautious when blending hot liquids.
Stir in the chopped fresh parsley, salt, black pepper, and fresh lemon juice to brighten the flavors.
Taste and adjust seasonings as needed.
Serve the soup warm, garnished with additional chopped parsley if desired. Pair with a slice of whole-grain bread for a complete meal.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 35.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4184 mg | 89% | |
*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.
