Vegetarian Split Pea Soup

4.93 from 14 votes

Vegetarian Split Pea Soup

A bowl of this (ridiculously inexpensive and satisfying) green split pea soup on a cold night is the best kind of comfort food around.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

Cost: $5

Ingredients

2 tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
2 cups peeled and chopped carrots
1 teaspoon dried thyme
3 garlic cloves (minced)
Kosher salt and freshly ground black pepper (to taste)
10 cups less sodium vegetable broth
1 bay leaf
2 cups dried split green peas
Grated Parmesan (to serve; optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the onions, celery, carrots, thyme, and garlic. Season with salt and pepper and sauté, stirring occasionally, for 5 minutes, until the vegetables start to soften.
Add the broth to the pot along with the bay leaf and split peas, and bring to a simmer. Lower the heat so the soup stays at a simmer and cook for about 1 ¼ to 1 ½ hours, until the split peas are very tender and starting to fall apart.
Taste and adjust seasonings as needed. Serve in bowls, sprinkled with Parmesan if desired.

Notes

If you make your split pea soup a day ahead and refrigerate it, you will see that it will thicken up considerably. When it’s reheated, it will loosen up again but still be thicker than when you first made it. If this is what you were looking for, great. If it’s too thick, just add some more broth or even water.

You can reheat the soup over low heat in a pot, or in the microwave.

Vegetarian split pea soup will last for about 5 days in the fridge in an airtight container.

It can also be frozen for up to 6 months. Make sure to leave some space in the soup container when you seal it up, as the soup will expand a bit when it freezes.

Nutrition