Description
A hearty, plant-based classic split pea soup that is perfect for chilly days. This nourishing, budget-friendly meal combines fresh vegetables, aromatic garlic, and fresh herbs to build a deep, earthy flavor without meat. Naturally vegan, packed with protein and fiber, it’s ideal for easy meal prep or freezing for a quick, cozy dinner throughout the week.
Ingredients
Soup Base
- 16 oz Green Split Peas
- 2 tsp Fresh Thyme, chopped
- 2 Bay Leaves
- 6 cups Vegetable Broth
- 2 cups Water (optional, for thinning)
- 3 dashes Liquid Smoke
- 1 pinch Salt & Pepper
Vegetables and Aromatics
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 3 ribs Celery, diced
- 2 medium Yellow or Yukon Potatoes, peeled and cubed
- 2 small Carrots, diced
Cooking Oil
- 2 Tbsp Neutral Oil (such as vegetable or canola oil)
Instructions
- Sauté the Aromatics: Heat the neutral oil in a large pot over medium heat. Add the diced onions and cook for 5-8 minutes until they become translucent and fragrant. Season lightly with salt and pepper to build a flavorful base.
- Develop the Soup Base: Stir in the diced celery, minced garlic, fresh thyme, bay leaves, and rinsed green split peas. Cook for 2 minutes until the garlic becomes fragrant. Pour in the vegetable broth, cover the pot, and simmer on medium-low heat for 20-25 minutes until the peas start to break down and soften.
- Add Vegetables and Simmer: Add the cubed potatoes, diced carrots, and liquid smoke to the pot. Continue simmering for another 20-25 minutes until the vegetables are tender and the soup thickens to your liking. Add up to 2 cups of water if you prefer a thinner consistency.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Remove the bay leaves before serving. Serve piping hot for the best comforting flavor.
Notes
- Always sort and rinse dried peas thoroughly to remove debris and ensure a clean soup.
- For a slightly sweeter flavor, substitute Yukon gold potatoes with sweet potatoes.
- If the soup becomes too thick during cooking or upon standing, add a splash of water or broth to reach your preferred consistency.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a smoother texture, use an immersion blender for a few pulses after cooking.
- Take care during sautéing; softening the onions properly builds a strong flavor foundation.
- Be mindful of water levels while cooking, as split peas absorb liquid rapidly.
- Taste the soup at the end before adjusting salt to avoid over-seasoning due to broth reduction.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
