Vegetable Split Pea Soup

Bowl of Vegan Split Pea Soup with a spoon

Simple yet satisfying! This cozy split pea soup is a great source of plant-based nutrients + protein at a budget-friendly cost.

AuthorKaitlin - The Garden Grazer

Prep Time:15

Cook Time:50

Total Time:1 5

CourseSoup

CuisineGluten-Free, Oil-Free, Vegan

Servings medium bowls

Ingredients

1 cup split peas (yellow or green, uncooked)
1 yellow onion
4 cloves garlic
2 carrots
2-3 stalks celery
15 oz. can diced tomatoes (or fire-roasted)
5 cups vegetable broth (or 4 cups broth + 1 cup water)
1 tsp. dried basil
1-2 cups fresh baby spinach
Salt/pepper to taste

Instructions

Dice onion.
In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use about 3 Tbsp. broth/water for no-oil sauté, adding more as needed.)
Meanwhile, mince garlic. Dice carrots and celery.
When onion is translucent, add garlic, carrots, celery, and dried basil. Stir and sauté 1-2 minutes.
Add diced tomatoes (with juice) and vegetable broth.
Rinse split peas very well and add to pot. Stir.
Bring to a light boil. Cover, reduce heat, and simmer 45-50 minutes or until split peas are tender. (They should still have a slight bite - not mushy.)
Stir in spinach (roughly chopped if desired) during last minute of cooking. Salt/pepper to taste before serving to help enhance the flavors.

Notes

For smoky/spicy flavor: Use a can of fire-roasted tomatoes in place of regular diced tomatoes. (Or top with hot sauce before serving.)

Thickness: I enjoy soup thick + dense. If you prefer yours more brothy, either decrease the split peas (to 2/3 - 3/4 cup) or increase the amount of broth.

Nutrition Per Serving (Estimate)