Vegan Split Pea Soup
A classic, hearty vegan split pea soup made from split peas, onion, carrot, celery, garlic, and vegetable broth, simmered on the stovetop until thick and creamy. Inexpensive, mostly hands-off, packed with plant protein and fiber, and perfect for meal prep.
Equipment
- Large pot with lid
- Cutting board and knife
Ingredients
- 1 tbsp vegetable or olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 large carrot diced
- 2 ribs celery sliced
- 2 cups split peas
- 6 cups vegetable broth
- salt and pepper to taste, added at the end
Instructions
- Saute the Vegetables: Heat the oil in a large pot (with a lid) over medium heat. Add the onion, garlic, carrot, and celery and saute 5 to 7 minutes, until softened.
- Simmer: Add the split peas and vegetable broth. Cover, lower the heat to a simmer, and cook 45 minutes. Then uncover and cook 15 minutes more to thicken.
- Season and Serve: Check that the peas are tender (older peas may need longer). Season generously with salt and pepper to taste, and serve.
Notes
Salt at the end, not the start, since split peas cook faster in unsalted liquid, and season generously, as they need a fair amount of salt. Older split peas take longer to soften, so keep simmering if they aren't tender; soaking overnight shortens the cook time. Naturally creamy as the peas break down, no blending needed, though you can blend part of it for a smoother soup. Thickens as it sits; loosen with broth or water when reheating. Keeps about 5 days refrigerated or 3 months frozen.