Vegan Split Pea Soup
This vegan split pea soup is extra comforting, but light, healthy and packed with all the nutrients that you need to carry you through the day.
Servings 4
Ingredients
- 1 tablespoon olive oil
- ½ cup red onion, chopped (~1 medium)
- 2 cloves garlic, minced
- ¼ teaspoon dried oregano
- ½ pound yellow split peas
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 5 cups vegetable stock
- Salt, to taste
Instructions
- In a large stockpot on medium heat, heat olive oil and add the chopped onions, minced garlic and dried oregano. Sauté the onions and garlic with dried oregano until the onions are translucent, about 5 minutes.
- Add the split peas, carrots, potatoes and vegetable stock. Bring to a boil, reduce heat to low medium and let the soup simmer uncovered for 45 to 50 minutes.
- Skim off the foam while cooking and stir frequently to keep the solids from burning on the bottom.
- Serve hot with a slice of crusty bread.
Notes
- Storing Instructions: when properly stored in an airtight container in the fridge, this soup will stay fresh for up to 5 days.
- Freezing Instructions: to freeze, simply divide the soup into single-serving containers, and put them in the freezer. The soup will keep for up to 3 months.
Nutrition
Calories: 293kcal | Carbohydrates: 50g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 1212mg | Potassium: 905mg | Fiber: 17g | Sugar: 9g | Vitamin A: 6056IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 4mg