This classic Hearty Split-Pea Soup is the ultimate comfort food for chilly evenings. Made with simple pantry staples like dried split peas, carrots, and onions, it develops a rich, creamy texture as it simmers, without needing any dairy. The subtle warmth of allspice and black pepper adds depth to the earthy peas, while the bay leaf infuses a gentle aromatic background note. It’s an incredibly economical meal that tastes even better the next day as the flavors meld together. Perfect for meal prepping, this vegan-friendly soup is hearty enough to stand alone or pair with crusty bread. ItâÂÂs a wholesome, satisfying bowl that feels like a warm hug, relying on the natural sweetness of the vegetables and the robust texture of the peas to create a dish that is both nourishing and deeply satisfying.
Hearty Split-Pea Soup
Description
This classic Hearty Split-Pea Soup is the ultimate comfort food for chilly evenings. Made with simple pantry staples like dried split peas, carrots, and onions, it develops a rich, creamy texture as it simmers, without needing any dairy. The subtle warmth of allspice and black pepper adds depth to the earthy peas, while the bay leaf infuses a gentle aromatic background note. It&# 226;ÂÂs an incredibly economical meal that tastes even better the next day as the flavors meld together. Perfect for meal prepping, this vegan-friendly soup is hearty enough to stand alone or pair with crusty bread. ItâÂÂs a wholesome, satisfying bowl that feels like a warm hug, relying on the natural sweetness of the vegetables and the robust texture of the peas to create a dish that is both nourishing and deeply satisfying.Ingredients
Directions
-
Rinse the split peas under cold water and pick out any debris or stones.
-
Place the rinsed split peas, chopped onion, sliced carrots, bay leaf, allspice, and pepper into a large Dutch oven or heavy-bottomed pot.
-
Add 7 to 8 cups of water to the pot, ensuring the ingredients are covered by about an inch of liquid.
-
Bring the mixture to a boil over high heat, skimming off any foam that rises to the surface.
-
Reduce the heat to low, cover the pot partially, and simmer gently for 3 to 4 hours.
-
Stir occasionally and add more hot water if the soup becomes too thick or if the liquid level drops significantly.
-
Cook until the peas are very tender and have started to break down, creating a creamy consistency.
-
Remove the bay leaf before serving.
-
Taste and adjust seasoning with additional salt or pepper if desired, then serve hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 80.6kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 18.2mg1%
- Total Carbohydrate 16.9g6%
- Dietary Fiber 5.9g24%
- Sugars 4.0g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Variations: For a richer flavor, you can add a few slices of ham hock (note: this will make the dish non-vegan). You can also add diced celery or potatoes for extra heartiness.
Tip: The soup will thicken as it cools. If reheating, you may need to add a little water or vegetable broth to reach your desired consistency.
