Ingredients
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Add the minced garlic, thyme, and bay leaf. Cook for an additional minute until fragrant.
- Stir in the rinsed split peas and vegetable broth. Bring the soup to a boil.
- Reduce heat to low, cover the pot, and let it simmer for 45-60 minutes until the peas are tender and the soup thickens. Stir occasionally.
- Remove the bay leaf. For a creamy texture, use an immersion blender to blend part of the soup, or leave it chunky for a heartier version.
- Season with salt and pepper to taste. Serve warm and enjoy.
Notes
- Smoky Flavor: Add smoked paprika or a dash of liquid smoke.
- Protein Boost: Stir in diced tofu, lentils, or cooked beans.
- Spicy Kick: Include red pepper flakes or cayenne pepper.
- Creamier Texture: Stir in coconut milk or cashew cream.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
