Vegetarian Split Pea Soup
- Total time
- 1 hour 5 minutes to 1 hour 10 minutes
- Calories
- 245 kcal
- Protein
- 13 g
- Serves
- 6 (about 1 1/2 cups each)
This vegetarian split pea soup simmers green split peas with carrot, celery, potato, and thyme until thick and spoonable. It makes six substantial bowls, freezes well, and uses rinsed split peas without an overnight soak.
Fasting fit
This is a 1 1/2-cup main-course soup, not a universal fast-breaking recommendation.
Nutrition per serving
- Calories
- 245 kcal
- Protein
- 13 g
- Carbs
- 42 g
- Fat
- 3 g
- Fiber
- 12 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 50 to 55 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 1/2 cups (300 g) dried green split peas, picked over and rinsed
- 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
- 6 cups (1.4 L) low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Before you start
- Split peas do not need an overnight soak. Rinse them well and discard any stones or damaged peas before cooking.
- Use vegetable broth labeled vegetarian. This recipe is vegan as written; check broth labels if soy, celery, or other packaged-ingredient allergens are a concern.
- The soup thickens as it rests. Keep 1 cup hot water or broth available if you prefer a looser finished texture.
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the garlic and cook for 30 seconds. Stir in the split peas, potato, broth, bay leaf, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer. Partially cover and cook, stirring every 10 to 15 minutes and scraping the bottom, until the peas are very tender and beginning to break apart, 50 to 55 minutes.
- Remove the bay leaf. For a partly smooth soup, blend 2 cups of soup with an immersion blender, leaving the rest chunky. Add hot water or broth a few tablespoons at a time if it is thicker than you like.
- Stir in the lemon juice, taste, and adjust the salt and pepper. Let the soup stand for 5 minutes before portioning.
Meal prep, storage, and reheating
Cool the soup promptly and refrigerate it in a sealed container for up to 4 days. Freeze individual portions for up to 3 months. Reheat gently on the stove or in the microwave, adding water or broth a little at a time because the peas continue to thicken after chilling.