Description
A hearty and nourishing vegetarian split pea soup made with fresh vegetables and spices, perfect for busy weeknights.
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
- Heat the olive oil in a large pot over medium heat until shimmering.
- 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 the soup is thickened.
- Blend a portion of the soup with an immersion blender or standard blender, returning it to the pot and adjusting consistency to preference.
- If desired, add lemon zest and juice for a touch of brightness. Taste and adjust seasoning as needed before serving.
- Serve hot with crusty bread or toppings like fresh herbs, croutons, or yogurt.
Notes
Cooking the vegetables until just softened enhances their flavors. If the soup is too thick, add a splash more vegetable stock while simmering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg