Vegan Split Pea Soup Recipe

Rating 5.0
| 0
There are a few things more comforting than a warm bowl of vegan split pea soup. Loaded with protein and fiber, this vegan soup is a one-pot meal that is satisfying and sticks to your ribs. There are also instructions provided for slow-cooker or instant-pot preparation in the notes section below.
Dinner
New American
14
ingredients
7
steps
85
minutes
Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.

Ingredients

Servings:
6
3 tblsp
vegan butter or extra-virgin olive oil
2
medium onions, finely diced
2
celery stalks, finely diced
1
large carrot, peeled and finely diced
3-5
garlic cloves, roughly chopped
2-3
bay leaves
2 tsp
chopped fresh thyme (or ½ tsp dried)
1 tsp
smoked paprika
1 tsp
sea salt, or to taste
1/2 tsp
ground black pepper
1/2 tsp
dried savory, optional
1 lb
dried yellow or green split peas, about 2 cups
8 cup(s)
vegetable broth or water
1/2 tsp
liquid smoke, optional

Directions 7 steps | 85 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a pot over medium-high heat, heat the vegan butter or the extra-virgin olive oil. Add the finely diced onions, celery and carrot. Sauté for 4-6 minutes, stirring often, or until starting to brown. 

Step 3

Add the roughly chopped garlic and cook 1-2 minutes longer.

Step 4

Stir in bay leaves, thyme, smoked paprika, sea salt, ground black pepper and savoury, if using. Cook for 30 seconds or until fragrant. 

Step 5

Add the dried split peas, vegetable broth and liquid smoke, if using. Bring the soup to a simmer, stirring often, then reduce the heat to medium-low and cover. 

Step 6

Cook covered for 45-60 minutes, stirring periodically, until the split peas have fully softened and the soup is thickened. Once the soup has thickened, remove the bay leaves. Season with additional salt to taste, if needed

Step 7

Serve as is, or purée with an immersion blender for a smoother soup. Enjoy!


Notes:

  1. To prepare in a slow cooker:
    1. Place all ingredients into the bottom of slow-cooker in the order listed. 
    2. Heat on low for 6-7 hours or high for 3-4 hours, stirring periodically, until the split peas have fully softened and the soup is thickened. 
    3. Remove the bay leaves. Season with additional salt to taste, if needed. 
    4. Serve as is, or purée using an emersion blender for a smoother texture.
  2. To prepare in an Instant Pot: 
    1. Set the Instant Pot to "sauté" and add the vegan butter, onions, celery and carrots. Cook for 4-6 minutes, stirring often, or until starting to brown. 
    2. Add garlic and cook 1-2 minutes longer. 
    3. Stir in the bay leaves, thyme, smoked paprika, sea salt, ground black pepper and savory, if using. Cook for 30 seconds or until fragrant. 
    4. Add the dried split peas, vegetable broth and liquid smoke, if using. 
    5. Lock the lid in place and set the valve to “sealing”. Set to manual “pressure cook” on high pressure for 25 minutes. 
    6. When done, turn the Instant Pot off and allow it to rest for 10 minutes before releasing pressure. Remove the bay leaves. Season with additional salt to taste, if needed. 
    7. Serve as is, or purée using an emersion blender for a smoother texture.

Nutrition Per Serving
View All
CALORIES
357
FAT
8 g
PROTEIN
19 g
CARBS
54.9 g

FOOD FOR THOUGHT?

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