Easy Vegan Split Pea Soup

Split Pea Soup is the perfect fall meal; it's warm, hearty, and delicious. This vegan-style preparation also makes it super healthy.

Split peas are loaded with protein (10g/cup), fiber (5g/cup), and good complex carbs. They're also a great source of essential minerals, including calcium and iron. The healthy fat in the olive oil rounds out this soup to make it a perfect, complete meal. Enjoy!

Easy Vegan Split Pea Soup
Prep Time: 25 min
Total Time: 4 hours
Serves 4-6

Ingredients:

• 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours*
• 4 cups (1 quart) vegetable stock
• 2 cups purified water
• 2 tbsp olive oil
• 1 medium white or yellow onion, finely chopped
• 1 medium carrot, peeled and shredded
• 3 cloves garlic, pressed or finely chopped
• 1 bay leaf (fresh or dried)
• 2 tsp granulated onion
• 1 tbsp sea salt (more or less to taste)
• 2 tsp course black pepper

Recipe:
Heat the olive oil over medium heat in a large soup pot and add the finely chopped onion and 1 tsp sea salt; sauté until translucent, about 5 minutes. Add the shredded carrot and garlic and saute another few minutes until very fragrant. Add the water, stock, granulated onion, 2 tsp sea salt, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium low. Simmer at least 2 hours until the peas are cooked through. Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend to desired consistency.

I blend about half and leave the other half whole for a chunky texture. For a smoother texture, let the soup simmer 4-5 hours and blend until smooth.

Cook once eat 2 or 3 times - this soup will keep in your refrigerator for up to 3 days in a sealed, glass container, or up to 3 months if frozen.

*Visit my post about preparing beans and other legumes from scratch.