Classic Split Pea Soup
A comforting and hearty soup made with green split peas, perfect for chilly days or meal prep.
Ingredients
Main Ingredients
- 16 oz Green Split Peas
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 2 medium Yellow or Yukon Potatoes (peeled and cubed)
- 3 ribs Celery (diced)
- 2 Tbsp Neutral Oil (like Avocado oil)
- 2 small Carrots (diced)
- 2 tsp Fresh Thyme (chopped)
- 2 Bay Leaves
- 6 cups Vegetable Broth (or Vegan Chicken Broth)
- 2 cups Water (as needed to thin)
- 3 dashes Liquid Smoke (or more, to taste)
- 1 pinch Salt & Pepper (or more, to taste)
Instructions
Preparation
- Heat the oil in a large pot on medium heat. Add the onions and sauté for 5-8 minutes, or until they are translucent. Season with salt and pepper.
- Add the celery, garlic, thyme, bay leaves, and split peas. Mix well and continue cooking for 2 minutes, or until the garlic is fragrant.
Cooking
- Pour in the broth, covering the pot, and let it cook on medium-low heat for 20-25 minutes, or until the peas have started to break down.
- Add the potatoes, carrots, and liquid smoke. Cook for another 20-25 minutes, or until everything is soft and the soup has thickened.
- If needed, add up to 2 cups of water to reach your preferred consistency.
- Taste and adjust seasoning with salt and pepper. Remove the bay leaves and serve hot.
Notes
Serve hot, garnished with fresh herbs or a dollop of sour cream. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Add more liquid when reheating if needed. For variations, consider adding ham or other vegetables like kale or spinach.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 14gFat: 5gSaturated Fat: 0.5gSodium: 800mgFiber: 15gSugar: 4g