Vegan Yellow Split Pea Soup {easy, frugal}

4.63 from 43 votes

Vegan Yellow Split Pea Soup {easy, frugal}

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Keyword: clean eating, clean eats, easy, easy vegan soup, frugal, plant protein, split peas, vegan protein, vegan soup, yellow split peas

Servings:

Author: Camilla

Ingredients

1 tablespoon extra virgin olive oil
2 cups chopped onions
1 and 1/2 cups chopped carrots
1/4 tsp freshly cracked black pepper
1 and 1/3 cups dried yellow split peas rinsed
6 and 3/4 cups water divided
1/2 teaspoon fine sea salt plus more to taste
Optional: 1/4 cup chopped fresh flat-leaf Italian parsley or dill, divided

Instructions

In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

Notes

Tip: An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.
Storage Tip: Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Nutrition