A big pot of Hearty Vegan Split Pea Soup is the perfect way to see us through to spring. Made with organic split peas and plenty of veggies, this warming and nutritious soup is not only filling but delicious!
Powerhouse legumes!
Split peas are one little legume with a mighty punch. These beauties are full of fiber, helping to stave off hunger and balance blood sugar. With about eight grams of protein per half cup of cooked peas, a bowl of split pea soup for lunch or dinner is a great addition to any work week.
Adding soup to your weekly meal plan is easy.
One of my favorite things about making soup is its incredible adaptability. I find it magical to start with a base ingredient (let’s say…split peas) and then add whatever fresh or frozen veggies I have left on hand from the week. Each time I make a pot, it seems to contain its own nuances of flavor, something special from the season or week it’s being made.
Our Hearty Vegan Split Pea Soup contains plenty of transitional winter vegetables with a slight sweetness due to the sweet potato added. I’ve also added a dash of smoked paprika for a subtle smokiness that I love.
Other Hearty Soups you may want to try:
- Creamy Vegan Spiced Root Soup
- Carrot Ginger Soup
- Vegan Creamy Roasted Tomato Soup
- Vegan Potato Leek Soup
- Smoky Vegan Mushroom Soup
I hope February has been good to you and look forward to more recipes coming your way this spring.
Much love my friends!
Hearty Vegan Split Pea Soup
By Published:
- Yield: 6 Servings
A big pot of Hearty Vegan Split Pea Soup is the perfect way to see us through to spring. Made with organic split peas and plenty of veggies, this warming and nutritious soup is not only filling but delicious!
Ingredients
- 1 1/2 cups green split peas
- 6-8 cups vegetable stock
- 1 leek washed and sliced thin
- 4 stalks celery diced
- 1 large sweet potato diced
- 4 carrots diced
- 4 large (8 small) cloves garlic minced
- 2 tablespoons herbs of choice I love using fresh herbs and added both oregano and thyme to this recipe
- 1 heaping teaspoon smoked paprika
- 1 tablespoon avocado oil this is for sautéing the veggies to soften before adding the split peas and broth
- salt and pepper to taste
Instructions
- Begin with a large soup pot. I enjoy using an enamel-coated cast iron pot. This style pot cooks evenly and adds a depth to the soup that I find hard to attain with other pots.
- Prep all veggies you will be using in advance. Chop, dice, slice, and mince as desired. I like keeping my veggies all about the same size. This makes for an even bite and makes my husband Bill happy.
- Add 1 tablespoon avocado oil to the pot. Turn heat to medium-high and add in sliced leeks, celery and carrots. Sauté until leeks begin to soften. At this point, add in diced sweet potatoes, split peas, garlic and spices. Give a good stir to coat all veggies with spices. Add a nice pinch of sea salt and fresh cracked pepper if desired.
- Add vegetable stock to the pot. This can be homemade if you have some on hand, or store bought. My only suggestion would be to taste before adding. This way you will know how much salt to add. Bring soup to a boil and then reduce to simmer. Most split peas take about 1-2 hours of cooking time. My pot took about 1 hour until I attained a velvety soft texture. Adjust seasoning as desired.
- Serve warm with a dollop of vegan sour cream or sliced scallions. You do you! 🙂