There were a few reasons why I had to make this soup.
1. Most versions of split pea soup have ham in them.
2. It’s (eventually) going to get cold around here, and I need lots of soup options.
3. This soup is so easy to make, and I can almost guarantee that you have everything in your fridge to make this.
Split peas are a great source of fiber and protein and I buy them in the bulk bins, so they’re also cheap. I always keep a bag in the pantry and this soup is the ultimate pantry staple dinner! Sometimes I’ll serve this with a salad or a loaf of crusty bread, but it’s pretty filling on its own!Print
Vegan Split Pea Soup
This delicious vegan split pea soup is an easy pantry staple dinner. Loaded with protein and fiber, this budget-friendly dinner is a great meal prep recipe!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8
- Category: Vegetarian
- Cuisine: Soup
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium white onion, diced
- 8 cups vegetable stock
- 1/3 cup chopped carrot
- 2 cups dried split peas
- salt & pepper
- Heat the olive oil over medium heat for 1 minute
- Add the onions and garlic and cook over medium heat until the onions started getting soft and translucent. Stir frequently so they don’t brown.
- Add the vegetable stock, carrots and split peas.
- Let simmer for 30 minutes or until the peas are soft.
- Using an immersion blender, blend the soup until it’s chunky. If you don’t have an immersion blender, you can do it in a blender or food processor. Just let the soup cool slightly before blending.
- Add salt and pepper to taste
- Serving Size: 1 cup
- Calories: 204
If you like this soup, definitely check out this garlic lentil soup which has a similar flavor.