Simple Vegan Split Pea Soup

Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 5 mins
• Total Time: 3 hr 15 mins
• Calories: 223 Calories

Ingredients

• ground black pepper to taste
• 5 cups cold water
• 1 tablespoon ketchup
• 2 cloves garlic, crushed, or more to taste
• 1 cup dried split peas
• 1 tablespoon extra-virgin olive oil
• 3 bay leaves, or more to taste
• 1 pinch coarse salt
• 1 cup sliced carrots, or more to taste
• 0.25 cup diced onion
• 0.25 cup thinly sliced celery

Recipe Instructions

Step 1

Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.

Step 2

Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.

Step 3

Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.