Split Pea Soup

I don’t know about you, but the beginning of September always makes me excited to start cooking more and more soups to coincide with the cooler weather as fall approaches. This plant-based version is so delicious, filling, and easy to make.

Enjoy!

Split Pea Soup

Cook 30 mins

Total 30 mins

Yield 6 Servings

Hearty and satisfying, this plant-based split pea soup is the perfect way to jump into cooler September weather. 

Ingredients

• 1 Yellow Onion (medium, diced)
• 2 Garlic (cloves, minced)
• 6 Carrots (medium, diced)
• 6 stalks Celery (diced)
• 1 tbsp Dried Thyme
• 6 cups Split Peas (dry/uncooked)
• 3 cups Mini Potatoes
• 12 cups Vegetable Broth
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Cayenne Pepper
• Sea Salt & Black Pepper (to taste)

Instructions

1. In stock pot, add onion, garlic, carrots, celery, potatoes, + seasonings – sauté.
2. Stir in split peas.
3. Pour broth over all ingredients and cook on low.
4. Stir often to prevent the split peas from sticking to the bottom.
5. Cook and season to your desired taste.

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