Vegan Split Pea Soup

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Winter in Chicago has me on a comfort food kick! I’ve been craving things like soup, pasta, and roasted vegetables lately. Split pea soup has always been one of my favorite things. Vegetarian or vegan split pea soup is hard to find unless it’s homemade. The traditional version uses ham for flavor but I think the vegan version is fantastic! Split pea soup may not have the best color but it’s so tasty and filling. I made a big batch of it this weekend and it’s been keeping me happy all week! Split peas are the same as regular sweet peas. They are the dried and split version and are packed with protein and fiber. They’re low in calories and, in my opinion, are less gas producing than other beans such as kidney beans. You don’t need to soak them ahead of time but make sure to wash them and sort out any debris. The peas typically will need about 45 minutes to 1 hour to cook all the way through. They will be uniform in color and not light in the center once they are done.

Split green peas

I like my split pea soup to be smooth instead of chunky so I used an immersion blender to finish it. You can skip this step if you prefer it to be chunky. Split pea soup has a unique, savory, herb-y flavor that is so delicious and satisfying. The garlic thyme croutons and pea tendrils add texture, crunch, and freshness. You can find the recipe for the garlic and thyme croutons in a separate blog post (click here). This is an inexpensive meal or side dish if you are on a budget. You can also make your own vegetable broth if you have time. Homemade vegetable broth is so much better tasting vs. the store bought version. I simply brought one onion, a potato, one carrot, one stalk of celery, and a bay leaf to boil in about 6 quarts of water and let it simmer for about 1.5 hours. I then strained out the vegetables and bay leaf and stored the extra broth in the fridge. If you buy broth from the store, I recommend a brand called Saffron Road. Their vegetable broth is actually really tasty! I’ll be making split pea soup again this winter because it’s so easy and good! If you decide to cozy up with this recipe make sure to take a picture and tag @thefriendlyepicurean on Instagram and Facebook or pin this recipe on Pinterest!

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Split Pea Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 lb split green peas (about 2 1/4 cups)
  • 8 cups vegetable broth
  • 1 large onion, finely chopped
  • 1 large carrot, diced (about 1 cup)
  • 3 stalks of celery, diced (about 1 cup)
  • 2 large cloves of garlic, minced (about 2 tbs)
  • 2 tbs olive oil
  • 1 tbs chopped, fresh thyme
  • 1 bay leaf
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 package of fresh pea tendrils (optional garnish)
  • garlic and thyme croutons (optional garnish)

Directions

Heat olive oil on medium heat in a large Dutch oven or sauce pan. Add onions and cook until translucent and soft, about 6 minutes. Add garlic and cook until fragrant, about 3 to 4 minutes. Add carrot and celery and cook for about 5-6 more minutes. Add thyme and cook for about 1-2 minutes. Next, add green peas and saute for about 1-2 minutes. Add broth, bay leaf, salt, and black pepper and bring to a boil. Once boiling, lower heat and simmer, partially covered, for about 45 minutes to 1 hour, stirring occasionally. Peas will be uniform in color when done. Use an immersion blender to puree soup to desired smoothness or carefully transfer to a blender in batches to puree (optional step). Add more salt and pepper to taste. Top with fresh pea tendrils and garlic and thyme croutons before serving. May store in the fridge for up to 5 days.


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