Description
This Hearty Vegan Split Pea Soup is a comforting and nutritious dish that’s perfect for chilly days. Made with simple, wholesome ingredients like split peas, carrots, and potatoes, this soup is both filling and flavorful. The addition of garlic and marjoram gives it a delightful aromatic touch, while a hint of soy sauce adds a savory depth. Whether you’re looking for a warming lunch or a satisfying dinner, this vegan split pea soup is sure to hit the spot. It’s easy to make in large batches, making it perfect for meal prep or feeding a crowd. Plus, it’s naturally gluten-free and low in fat, making it a healthy choice for anyone following a plant-based diet. Enjoy this hearty soup with a slice of crusty bread for a complete meal that will keep you warm and satisfied.
Ingredients
- 2 1/4 cups dried split peas
- 2 quarts water
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1 pinch dried rosemary, crushed
- 1 pinch garlic powder
- 1 bay leaf
- 2 cups chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced potatoes
Instructions
- In a large pot, combine the split peas, water, salt, marjoram, black pepper, rosemary, garlic powder, and bay leaf.
- Bring to a boil, then reduce heat and simmer, partially covered, for about 1 1/2 hours, stirring occasionally.
- Add the carrots, onion, celery, and potatoes. Simmer for an additional 30 to 45 minutes, or until the vegetables are tender.
- Remove the bay leaf before serving. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours