This split pea vegetarian and vegan soup is quick to make and delicious as a hearty snack or dinner.
Serve it as a meal with cornbread on the side.
What’s For Dinner?
The key to making any day better is to wake up and decide what you will be having for dinner and making the necessary preparations. With dinner planned, everything else falls into place. The very definition of a crisis brewing is to arrive at the appointed eating time without a plan or proper ingredients.
My sister Meg gave me this recipe. I like to prepare it in the morning knowing it will be perfect by evening. I love it because it’s everything that’s delicious about pea soup without greasy ham in it. You can make it vegetarian or vegan (just omit the butter), and either way, it’s delish and keeps in the fridge for a few days.
I don’t think I’ve ever made it the same way twice. I just use whatever veggies I have on hand. Depending on how much liquid (water or broth) is added, will determine whether it’s more of a soup or a stewp (a thick stew-like soup). If you add potatoes, it’s pretty much a given you’re having stewp. Which is fine.
If the veggies are quite fresh and flavorful, I use water instead of broth. If the veggies are lacking in vibrancy, broth saves the day.
Meg's Vegetarian Split Pea Soup
- 2 cloves Garlic, cloves peeled
- 1 large Onion white or red
- 1 teaspoon Cooking oil or butter
- 2 medium Carrots
- 2 stalks Celery
- 1 large Potato optional, peeled
- 1 Bay leaf optional
- 1 teaspoon Thyme
- Salt and pepper to taste
- 1 cup Split Peas, organic, dry
- 6 cups Vegetable broth
- Finely chop garlic and onion.
- Finely chop carrots, celery, and peeled potato (optional) and set aside.
- Thoroughly rinse split peas in fine colander or strainer under running water and set aside.
- Add cooking oil or butter to soup pot on medium heat. Add in chopped garlic and onion to soften.
- Add chopped veggies and stir continuously. Add a dash more cooking oil or butter if needed.
- Add split peas, broth, and seasonings. Stir and bring to boil.
- Once boiling, set to simmer for 2 to 3 hours until split peas are tender.
- Taste test for right amounts of salt and pepper. Add small amounts of water if too thick.
- Remove bay leaf and enjoy.
- Store in airtight container in fridge up to 7 days or freeze for 3 months.
Nutrition (per serving)
Meg serves the soup with her delightful, homemade cornbread. Personally, I have to avoid the cornbread because I end up wanting a bite with every taste of soup! Oink. Oink.
~Melissa the Empress of Dirt ♛
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