Everyday Split Pea Soup
Simple yet satisfying. This cozy soup is a great source of plant-based nutrients & protein at a budget-friendly cost!
Servings5 medium bowls
- 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
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.
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.
Calories: 187 kcal | Carbohydrates: 36 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 747 mg | Fiber: 12 g | Sugar: 10 g | Vitamin A: 5372 IU | Vitamin C: 15 mg | Calcium: 82 mg | Iron: 3 mg