Description

This easy vegan green split pea soup is healthy, gluten-free, budget-friendly, and comforting. Make it on the stovetop, slow cooker, or Instant Pot.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 large onion, diced
2 cloves garlic, peeled, minced
12 ounces small carrots (6-10 carrots), unpeeled, sliced
3 stalks celery with leaves, diced
½ teaspoon ground tarragon
1 ½ teaspoons ground thyme
1 teaspoon smoked paprika
1 teaspoon dry ground mustard
½ teaspoon black pepper
1 (16-ounce) bag dried green split peas
4 cups vegetable broth
3 cups water
½ teaspoon salt (optional)
2 bay leaves
2 tablespoons fresh chopped parsley

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Instructions

Heat oil in a large Dutch oven or heavy pot over medium-high heat.
Add onion, garlic, carrots, and celery and sauté for 7 minutes, until vegetables start to soften.
Add tarragon, thyme, smoked paprika, mustard, and black pepper.
Add split peas, broth, water, salt (optional), and bay leaves.
Stir well and cover with a lid. Reduce heat to medium.
Cook, stirring frequently, for 50-60 minutes, until peas are very tender and texture is thick and stew-like. May add additional water, as needed, to achieve desired texture.
Remove from heat, remove and discard the bay leaves, garnish with parsley, and serve. Makes 8 (about 1 ½ cups) servings.

Notes

Instant Pot: Follow steps 1-4 using the sauté function of your Instant Pot. Stir well, attach cover, and push “Bean/Chili” setting. Cook according to manufacturer’s instructions. Follow step 7.

Slow Cooker: Follow steps 1-5 in a slow cooker, by adding all ingredients, stirring well, covering, and cooking for 8-10 hours on low or 4-6 hours on high setting. Follow step 7.

Prep Time: 15 minutes
Cook Time: 67 minutes
Category: Soup
Cuisine: American

Nutrition

Calories: 191
Sugar: 5 g
Sodium: 261 mg (with optional salt included)
Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 35 g
Fiber: 12 g
Protein: 12 g