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You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

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You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

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Simple Vegan Split Pea Soup Recipe

vegan split pea soup
Vegan split pea soup is the perfect meal on a chilly day; it’s healthy, warm, hearty, and delicious.

It’s also incredibly inexpensive to make! You can feed an army with it for (most often) less than 10 bucks.

Split peas are loaded with protein (10g/cup), fiber (5g/cup), and good complex carbs. They’re also a great source of essential minerals, including calcium and iron. The healthy fat in the olive oil rounds out this soup to make it a perfect, complete meal.

Easy Vegan Split Pea Soup

Prep Time: 25 min
Total Time: 4 hours
Serves 4-6

Ingredients:

  • 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
  • 4 cups (1 quart) vegetable stock
  • 2 cups purified water
  • 2 tbsp olive oil
  • 1 medium white or yellow onion, finely chopped
  • 1 medium carrot, peeled and shredded
  • 3 cloves garlic, pressed or finely chopped
  • 1 bay leaf (fresh or dried)
  • 2 tsp granulated onion
  • 1 tbsp sea salt (more or less to taste)
  • 2 tsp coarse black pepper

Recipe:
Heat the olive oil over medium heat in a large soup pot and add the finely chopped onion and 1 tsp sea salt. Sauté until translucent, about 5 minutes. Add the shredded carrot and garlic and sauté another few minutes until very fragrant. Add the water, stock, granulated onion, 2 tsp sea salt, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium low. Simmer at least 2 hours until the peas are cooked through. Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend to desired consistency.

I blend about half and leave the other half whole for a chunky texture. For a smoother texture, let the soup simmer 4-5 hours and blend until smooth.

Cook once eat 2 or 3 times
– this soup will keep in your refrigerator for up to 3 days in a sealed, glass container, or up to 3 months if frozen.

easy-vegan-split-pea-soup

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  1. Francesca says:

    Hi Elizabeth, I am going to make your split pea recipe tomorrow. I’m sure it is delicious. I’m just a little bit disappointed that you don’t have a photo of the soup as you do with your other wonderful soup recipes. Unless somehow I missed it. Just saw lots of split peas in the photo! Looking forward to trying your wonderful recipes. Thanks..

  2. Clara Martin says:

    Hello Elizabeth, sorry to be a stickler but that should, of course be “coarse” black pepper.
    I am making the recipe for friends tonight, but once an English teacher, always an English teacher!

  3. Maria says:

    Getting ready to make this tomorrow! I just know it will be great tasting!
    Thank you!

  4. Shauna says:

    Made this exactly as written and it was amazing! Looking forward to trying a few more recipes.

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