Description
A comforting vegetarian split pea soup that’s packed with nutrients and flavor, perfect for chilly evenings.
Ingredients
Scale
- 1/4 cup olive oil
- 2 cups finely diced yellow onion
- 1 1/2 cups finely diced carrot
- 1 1/2 cups finely diced celery
- 1 tablespoon minced garlic
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 8 cups vegetable stock
- 1 1/2 cups green split peas
- 2 bay leaves
- 1 lemon (optional, for juice and zest)
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering but not smoking.
- Add the diced onion, carrot, celery, and a pinch of salt and pepper; cook until softened, about 6–8 minutes, stirring occasionally.
- Stir in the minced garlic, Italian seasoning, ground cumin, dried thyme, and red pepper flakes; cook for 1–2 minutes until fragrant.
- Add the split peas, bay leaves, and vegetable stock; bring to a boil, then reduce to a simmer. Cook uncovered for 30–40 minutes or until peas are tender and soup is thickened.
- For a smoother texture, blend a portion of the soup using an immersion blender or standard blender, then return it to the pot.
- Add lemon zest and juice if desired. Taste and adjust seasoning before serving.
- Serve hot with crusty bread or toppings like fresh herbs, croutons, or yogurt.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently with a bit of vegetable stock or water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg