Teresa's Recipes
Hearty Vegetarian Split Pea Soup
Warm your soul with this hearty vegetarian split pea soup, a delightful blend of green split peas, garden-fresh vegetables, and aromatic herbs. This comforting dish has been a staple in many cultures, often associated with frugality and nourishment during times of scarcity. As the split peas simmer slowly, they release their natural creaminess, creating a velvety texture that’s both satisfying and wholesome. Perfect for chilly evenings or as a nutritious lunch option, this soup is not only packed with protein but also a delightful way to enjoy your veggies!
Ingredients
- 1 cup, rinsed Green split peas
- 6 cups Vegetable broth
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 1 teaspoon, dried Thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 tablespoon Olive oil
Dietary Notes
- Servings: 4-6
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Calories: 210
- Fat: 4g
- Carbs: 36g
- Protein: 12g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Rinse the split peas under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
- Stir in the rinsed split peas, vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the split peas are tender and cooked through.
- Remove the bay leaf from the soup. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a standard blender and blend until creamy.
- Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.