Megan's Vegan Split Pea Soup

This vegan, gluten-free split pea soup is a bowl of warmth and comfort filled with vegetables, such as sweet potatoes, and plenty of spices.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 329 Calories

Ingredients

• 1 bay leaf
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups dried split peas
• 1 green onion, chopped, or to taste
• 2 celery ribs, chopped
• 1 cup peeled and chopped carrots
• 6 cups gluten-free vegetable broth, divided
• 0.5 teaspoon dried oregano
• 0.25 teaspoon ground paprika
• 0.5 teaspoon cayenne pepper
• 0.5 large sweet potato, cubed

Recipe Instructions

Step 1

Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.

Step 2

Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.

Step 3

Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.