Ingredients
Scale
- 1 cup Split peas (Green or yellow peas can work.)
- 2 Carrots, diced (Use more if desired.)
- 2 Potatoes, diced (Yukon Gold or Russet recommended.)
- 1 Onion, chopped (Yellow onion provides a sweet flavor.)
- 3 cloves Garlic, minced (Fresh garlic adds aroma.)
- 6 cups Vegetable broth (Low-sodium preferred.)
- 1 teaspoon Dry thyme (Fresh thyme can be used; adjust to taste.)
- 1 Bay leaf (Remove before serving.)
- Salt and pepper (To taste; adjust based on preference.)
- Crusty bread (For serving; consider sourdough for extra flavor.)
Instructions
- Rinse the split peas under cold water until the water runs clear.
- Sauté the onions and garlic in a large pot until softened.
- Add the diced carrots and potatoes, cooking for a few minutes until they start to soften.
- Incorporate the split peas, vegetable broth, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 30-40 minutes, or until the peas and vegetables are tender.
- Remove the bay leaf and taste, adjusting seasoning as necessary.
- Serve hot, paired with crusty bread.
Notes
Consider soaking split peas overnight for better texture. Use fresh ingredients for more flavor and nutrients. Adjust texture with an immersion blender for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: split pea soup, vegan soup, high-protein, healthy dinner, easy recipes