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A hearty and comforting classic, this vegetarian split pea soup is rich with flavor from simple vegetables and herbs. It's a thick, satisfying, and high-fiber meal perfect for a chilly day, made completely without ham.
Sauté the vegetables
Simmer the soup
Finish and serve
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A hearty and comforting classic, this vegetarian split pea soup is rich with flavor from simple vegetables and herbs. It's a thick, satisfying, and high-fiber meal perfect for a chilly day, made completely without ham.
This american recipe takes 90 minutes to prepare and yields 4 servings. At 351.74 calories per serving with 19.42g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
This recipe is already vegan as written. Ensure your vegetable broth contains no dairy or animal products.
To make this in an Instant Pot, sauté the vegetables using the 'Sauté' function, then add the remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural release for 10 minutes.
Serve the soup topped with roasted chickpeas or a swirl of plain Greek yogurt (if not vegan) for an extra protein boost.
Add a cup of chopped leeks along with the onions for more flavor and nutrients. You can also stir in a handful of fresh spinach at the end until it wilts.
Split peas are incredibly high in dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This soup provides a substantial amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Being low in saturated fat and sodium (using low-sodium broth), and high in fiber, this soup is a great choice for supporting cardiovascular health.
The combination of peas, carrots, and celery provides essential nutrients like Vitamin A, potassium, and iron.
Yes, it is very healthy. It's packed with plant-based protein and dietary fiber from the split peas, which aids digestion and promotes fullness. It's also rich in vitamins and minerals from the carrots, celery, and onions.
This recipe contains approximately 350-380 calories per bowl. The calories come mainly from the split peas and the olive oil used for sautéing.
No, it's not necessary to soak split peas. They cook relatively quickly compared to other dried legumes. Just be sure to rinse them well before cooking.
If your soup isn't thickening, it likely just needs more time to simmer. Continue cooking with the lid slightly ajar to allow some liquid to evaporate. The peas will continue to break down and thicken the soup.
Absolutely. Yellow split peas can be used as a direct substitute. They have a slightly milder, less earthy flavor but will result in a delicious soup with a similar texture.
