It’s always soup season in my house and vegetarian split pea soup is one of my favorites. I am personally not a vegetarian but when the vegetables are the star of the dish I can’t help but feel like I’m fueling my body with delicious and healthy ingredients. I’ve made this soup both with ham and vegetarian, and I have to say that they are both delicious. However, the vegetarian version is my go-to and the ham is not missed.
This vegetarian split pea soup is hearty and delicious and super simple to make. Simmering is the key and really allowing the vegetables to stand out and release their flavor. The peas will soften the longer they cook and the soup will thicken. When seasoning the soup I prefer using fresh rosemary and thyme, but if I don’t have them on hand I will opt for the dried version, just cut the amounts in half. Choosing a broth for this soup I’ve tried many varieties and my favorite is the Imagine No Chicken Broth. it’s vegetarian and it has the most delicious flavor and is rich in taste. I always opt for the low sodium one as it’s easier to add more salt if needed.
This vegetarian split pea soup is hearty and delicious serve with croutons or a slice of artisan bread makes this a delicious meal the whole family will enjoy!
What You Will Need
1 Package of split peas rinsed and sorted
Vegetable broth or No-Chicken broth from *Imagine
Water
Red potatoes
Carrots
Celery
Onion
Garlic
Bay leaf
Salt and pepper to taste
Fresh thyme
Fresh rosemary
Olive oil
How To Make
First, start by adding olive oil to a large dutch oven over medium heat. Add the chopped onions, garlic, rosemary, and thyme, and cook for a few minutes until the onion softens and starts to become translucent. Season with salt and pepper and add the sliced carrots, celery, and potatoes and continue cooking for a few more minutes. After 8-10 minutes and the vegetables are slightly softened add the broth, peas, and bay leaf and bring to a low boil. Simmer covered for about 50 minutes until the peas and vegetables are soft, stirring a few times to be sure nothing sticks. Remove the bay leaf before serving and season with additional salt and pepper if needed and enjoy!
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Vegetarian Split Pea Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings12
minutes1
hour5
minutes300
kcal1
hour17
minutesHearty and comforting soup thats healthy and delicious
Ingredients
1 Pound of split peas rinsed
8 Cups of vegetable broth ( Imagine No-Chicken broth)
4 Large red potatoes
4 Large carrots
3 Celery stalks
1 Yellow onion
3 Cloves of garlic
1 bay leaf
Salt and pepper to taste (roughly about a teaspoon each)
1 Tablespoon of fresh thyme
1/2 Tablespoon of fresh rosemary
2 Tablespoons of olive oil
Directions
- Add olive oil to a large stock pot over medium heat and toss in the chopped onion and garlic, rosemary and thyme, and salt and pepper.
- Sauté the onion and garlic a few minutes or until softened and translucent.
- Add the carrots and celery and cook for an additional 8-10 min or until the vegetables soften
- Add the bay leaf, and the vegetable broth and the peas then bring to a boil.
- Simmer covered for about 50 minutes until the peas and vegetables are soft, stirring a few times to be sure nothing sticks.
- Salt and pepper to taste before serving and remove the bay leaf and enjoy.
Notes
- The soup thickens when cools, when reheating add a few tablespoons of water.
