Vegan Split Pea Soup
A delicious and creamy split pea soup made vegan and healthier. Your family will be begging for this healthy dinner.
Servings: 8
Calories: 225kcal
Ingredients
- 2 cups split peas dried
- 5 cups water
- 32 ounces vegetable broth
- ⅓ cup onion minced
- 1 clove garlic minced
- 2 teaspoons lemon juice fresh
- 1 teaspoon salt
- ¼ teaspoon parsley dried or fresh ½ teaspoon
- ¼ teaspoon white pepper
- ⅛ teaspoon thyme dried or fresh ¼ teaspoon
- ½ cup barley
- 1 cup carrots diced
- ¼ cup celery diced
Instructions
- Rinse and drain peas and add to pot with water, broth, onion, garlic, lemon juice, salt, parsley, white pepper, and thyme.
- Bring to boil, stirring occasionally.
- Reduce to medium and cook 1 hour and 30 minutes, stirring occasionally.
- Rinse barley and cook according to directions on package.
- Once soup has thickened, remove 1/4 of soup and set aside.
- Carefully blend the soup in pot using a hand blender until pureed.
- Drain barley and add to soup.
- Return the 1/4 of soup to the pot and add carrots and celery.
- Simmer soup for about 15 minutes until carrots are slightly soft but still somewhat crisp.
- Turn off heat, cover, and let soup sit for 15 minutes.
- Garnish with fresh parsley or spring onions if desired.
Notes
There is no need to soak split peas, but do rinse well.
If you are eating this while on the Daniel Fast, use broth with no added sugar.
Nutrition
Serving: 1 | Calories: 225kcal | Carbohydrates: 42g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 774mg | Potassium: 608mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3010IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg