Vegan split pea soup is made with simple and budget-friendly vegetarian ingredients. This low calorie, easy-to-make soup is a hearty bowl of comfort and health!
Ingredients
- onion: 1 piece (diced)
- celery ribs: 2 piece (chopped)
- carrots: 1 cup (peeled and chopped)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- gluten-free vegetable broth: 6 cups (divided)
- garlic: 2 clove (minced)
- oregano: 0.5 tsp (dried)
- cayenne pepper: 0.5 tsp
- ground paprika: 0.25 tsp
- salt and ground black pepper: (to taste)
- split peas: 2 cups (dried)
- sweet potato: 0.5 piece (cubed)
- bay leaf: 1 piece
- green onion: 1 piece (chopped, to taste)
Metric Conversion
Stages of cooking
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Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
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Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
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Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.
