Split Pea Soup
Serves: 6
Preparation Time: 10-15 minutes
Cooking Time: 15 minutes
There’s nothing quite like a warm, comforting bowl of Split Pea Soup!
This plant-based version skips the ham bone but keeps all the flavor, thanks to a blend of aromatic veggies, herbs, and a hint of smoky depth. Whether you make it in your Instant Pot or simmer it slowly on the stove, this soup delivers creamy, cozy goodness in every spoonful. Packed with fiber, protein, and nutrients, it’s the perfect meal for chilly days or whenever you’re craving something wholesome and grounding. Serve it up with a sprinkle of fresh herbs and plenty of black pepper — pure comfort made simple.
Ingredients
2 cups dried Split Peas
2 cups Yellow Onion, diced
3 cups Carrots, diced
3 cups Celery, diced
5 cloves Garlic, minced
1 medium Potato, cubed
4 cups Vegetable Broth
2-3 cups Water
1 Bay Leaf
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Dried Oregano
1 tsp Dried Pparsley
¼ tsp Liquid Smoke
¼ - ½ tsp Smoked Paprika
½ tsp Black Pepper
Directions
Add diced carrots, onion, and celery to Instant Pot and cook until soft.
Once carrots, onion, and celery are softened, add the remaining ingredients and seal.
Cook for 15 minutes on high with natural release.
When done, remove the bay leaf and use an immersion blender for a creamy texture.
Add to serving bowls and top with more black pepper to taste and some chopped fresh herbs of your choice.
If you don’t have an Instant Pot:
Add carrots, onion, and celery to a dutch oven and cook over medium heat for 2-3 minutes or until the veggies are softened. You can add a tablespoon of water or vegetable broth as needed. Do not overcook or brown the vegetables.
Add the minced garlic and stir together for another minute.
Add the remaining ingredients and bring to a boil.
Simmer for an hour.
When it’s done, remove bay leaf.
You can use an immersion blender or carefully add to a high-speed blender for a creamy texture.
Add to serving bowls and top with more black pepper to taste and some chopped fresh herbs of your choice.
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