Ingredients
Scale
- 1 cup dried split peas, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh herbs (thyme or parsley) for garnish
Instructions
- In a large pot, sauté the diced onion, minced garlic, and diced celery until softened.
- Add the rinsed split peas, diced carrots, and vegetable broth; bring to a boil.
- Reduce heat, cover, and let simmer for about 45 minutes or until the peas are tender.
- Stir in dried thyme and season with salt and pepper to taste.
- If desired, use an immersion blender to partially puree the soup for a creamier texture.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a spicier version, add cayenne or diced jalapeños. This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg