Cozy up with this easy split pea soup. This soup is made with minimal, simple to find ingredients, and is the perfect budget-friendly meal option for dinner any night this week.
- 1/2 medium onion, peeled and finely diced
- 2 cloves garlic, finely minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 10 cups vegetable broth
- 2 cups split peas
- 1/2 teaspoon fresh thyme* (see notes)
- 2 bay leaves
- Pinch of cayenne pepper
- Salt and pepper, to taste
- In a large pot over medium heat, add in the garlic and onions, and sauté with oil or a couple tablespoons of vegetable broth (or water) for 2 minutes, or until fragrant.
- Add in the carrots and celery and cook for 3 minutes more. If you are cooking with vegetable broth or water, be sure to add more as needed to prevent burning. We like to ad 2-3 tablespoons at a time.
- Add in the remainder of your vegetable broth along with the split peas, thyme, bay leaves, and cayenne pepper. Mix everything together and bring to a boil over medium heat. Allow the soup to simmer on medium heat for 20 minutes. After 20 minutes, reduce the heat to low and allow it to simmer for 25 minutes more.
- Season with salt and pepper to taste and be sure to remove the bay leaves. You can serve the soup as or you can puree it (with an immersion blender or regular blender) if desired.
- Serve with a sprinkle of parsley and croutons or a slice of bread. Enjoy!
- This recipe is adapted from the famous split pea soup from Andersen’s.
- You can throw in the whole thyme stems, just be sure to remove them at the end!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Vegan
Keywords: split pea, soup, lunch, easy, pantry, Andersen's, hearty, plant based, gluten free, oil free