There is no other way I would like to enjoy a chilly night than with a warm bowl of soup. Nutritious, hearty, and full of flavor, this Vegan Gluten Free Split Pea Soup is simple and only requires one pot. Great for those nights that you want something quick and easy, with minimal clean up, this dish is it. Packed with fiber, protein, and vegetables, this recipe a complete, perfectly-balanced meal.
*I love using this Cuisinart Chef’s Classic Enameled Cast Iron 7-Quart Round Covered Casserole Pot to make my soups. It retains heat and is easy to clean.
- 1 Tbsp extra virgin olive oil
- 1 yellow onion, peeled and chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- ¼ tsp dried rosemary
- 8 cups vegetable broth or stock
- 16 ounces dried green split peas, picked over and rinsed
- Kosher salt and freshly ground black pepper, to taste
- 2 small carrots, stems removed, chopped
- Fresh parsley, for garnish, chopped (optional)
- Nutritional yeast, for garnish (optional)
- In a large pot, heat the oil over medium heat and add the onion and celery. Cook until tender, about 3 to 5 minutes. Add the garlic and cook for another 2 minutes.
- Add the bay leaves, thyme, rosemary, vegetable broth, and green split peas. Stir and season with salt and pepper.
- Cover the pot with a lid and let the soup simmer for 45-60 minutes, or until the peas are tender.
- Stir in the carrots and cook for an additional 20 minutes or until the soup thickens and carrots are soft.
- Portion the soup into bowls and garnish with parsley and/or nutritional yeast, if desired. Serve.
For more soup recipes, check out:
Healthy and Easy Crockpot Lentil Soup
Coconut Curry Zoodle Ramen with 6-Minute Boiled Eggs
Roasted Butternut Squash & Ginger Soup
Chicken Tortilla Soup with Homemade Tortilla Chips
Chicken Gnocchi Soup
White Bean and Parsnip Winter Soup
Barley Mushroom Soup with Meatballs
**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!
Alexandra Horn, Dietetic Intern