Split Pea Soup
From the author, David Sterkle: This split pea soup recipe is very similar to my Grandmother’s, but hers was made traditionally and had pork fat and ham hocks. Mine, however, is 100% plant-based! The smoky flavor comes from sweating down the onions for a good 10 minutes. I enjoy this recipe because it makes enough to feed a small army. I’ll eat it for 2-3 days and freeze several more meals worth. I can usually make a whole pot for under $7.00, which averages out to about $.50 per serving. Best and yummiest bargain in town!
From Plant-Based on a Budget: We will never get tired of our endless search for budget-friendly plant-based recipes. Having those easy, quick, and very inexpensive meals to turn to can be a tremendous help, so rest assured we’ll keep them coming! This Split Pea Soup is high up on that list so get ready to learn the ropes.
Low-Cost / High Flavor
Soups must be one of the most affordable and easiest recipes in the world, and this Split Pea Soup is no exception. But make no mistake, this meal is uber delicious while still using easy-to-find and low-cost ingredients. The veggies, the herbs, and spices can be found at very convenient prices at most grocery stores. When it comes to dry beans and legumes the best place to buy them is at the bulk bin section of your local store. Give it a try!
Plan Ahead
This split pea soup is a perfect choice for meal-prep Sundays! You can make a double batch and enjoy it for a few days of the week. If you’re afraid you’ll get bored of the same meal, do not fret. You can customize it every single time. You can add some cooked rice one day and some spicy cooked tofu the next.
Also, you can freeze this soup and enjoy it whenever you don’t feel like cooking!
Recommended equipment:
Photos by Alfonso Revilla
Split Pea Soup
Ingredients
- 1/4 cup of olive oil
- 2 medium yellow onions, chopped
- 2 cloves of garlic minced
- 3 carrots diced
- 1 head of celery with leafy tops chopped
- 3 large bay leaves
- 1/2 teaspoon of celery seed
- 1 teaspoon of dried Italian seasoning
- 1 teaspoon of dried thyme
- 2 teaspoons of salt (or to taste)
- Freshly ground black pepper, to taste
- 2 cups of dried split peas checked carefully for debris and rinsed
- 8 cups of water
- 6-8 cubes of vegetable bouillon
- 1/4 cup of Italian Parsley roughly chopped for garnish
Instructions
- In a large stockpot, heat the olive oil over medium heat. When the oil is hot, add the onions and cook for 10 minutes.
- When the onions are tender, add all of the vegetables and spices (everything except the split peas, water, and broth) and cook for 10 to 15 minutes.
- Add the split peas, water, and bouillon cubes. Cook covered with a lid on low heat for 35 to 45 minutes.
- Serve hot, garnished with Italian parsley.
Nutrition
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