Everyday Split Pea Soup
Simple yet satisfying Everyday Vegan Split Pea Soup. This cozy meal is a fantastic source of plant-based nutrients & protein... at a budget-friendly cost!
Servings: 5 medium bowls
- 1 cup split peas (yellow or green, uncooked)
- 1 onion
- 4 cloves garlic
- 2 carrots
- 2-3 stalks celery
- 15 oz. can diced tomatoes (or fire-roasted)
- 4 cups vegetable broth (plus 1 cup water)
- 3/4 tsp. dried basil
- 1-2 cups fresh baby spinach
- Salt/pepper to taste
In a large stockpot over med-high heat, saute onion for 7-8 minutes. (I use about 3 Tbsp. broth/water for no-oil saute.)
Meanwhile, mince garlic, and dice carrots and celery.
When onion is translucent, add garlic, carrots, celery, and basil. Stir and saute 1-2 minutes.
Add diced tomatoes (with juice), vegetable broth, and 1 cup water (or more 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. Be sure to salt/pepper to taste before serving to help enhance the flavors.
For a smoky/spicy touch, use a can of fire-roasted tomatoes in place of regular diced tomatoes. (Or drizzle with hot sauce before serving!)
I enjoy soup pretty thick & dense. If you prefer yours more brothy, either decrease the split peas (to 2/3 - 3/4 cup) or increase the amount of water/broth.
Calories: 186kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Potassium: 761mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 4mg