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Megan's Vegan Split Pea Soup

Megan's Vegan Split Pea Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🧅 1 onion, diced
    • 2 celery ribs, chopped
    • 🥕 1 cup peeled and chopped carrots
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 🧄 2 cloves garlic, minced
    • 🍠 ½ large sweet potato, cubed
    • 1 green onion, chopped, or to taste

  • Broth

    • 6 cups gluten-free vegetable broth

  • Spices and Seasonings

    • ½ teaspoon dried oregano
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon ground paprika
    • salt and ground black pepper to taste
    • 1 bay leaf

  • Legumes

    • 2 cups dried split peas

STEPS

1

Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.

2

Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.

3

Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.

NUTRIENTS

Per 1 serving

🔥

329

Calories

  • 19
    Protein
  • 62
    Carbs
  • 2
    Fats

💡 For a chunkier soup, skip the blending step.Add a squeeze of lemon juice at the end for extra brightness.This soup freezes well—store in airtight containers for up to 3 months.Pair this hearty soup with a slice of whole-grain bread or a side salad for a complete meal.