SPLIT PEA SOUP, VEGETARIAN OR VEGAN. Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. Vegan Split Pea Soup is a hearty mix of green split peas, carrots, celery, onion and green cabbage simmered with flavorful herbs – it's my all-time favorite split pea soup recipe!

Ingredients of SPLIT PEA SOUP, VEGETARIAN OR VEGAN

1. Prepare of split peas.
2. Prepare of large carrots.
3. You need of celery.
4. It’s of medium-large leek with dark green top removed and discarded.
5. It’s of large (not gigantic) onion.
6. It’s of olive oil Or unsalted butter.
7. It’s of salt.
8. Prepare of water.

Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some. This vegetarian split pea soup is made with a touch of liquid smoke in place of the traditional ham. It's a filling, easy plant based meal!

SPLIT PEA SOUP, VEGETARIAN OR VEGAN instructions

1. Small chop or large dice all vegetables..
2. In Dutch oven (large pot) heat olive oil or unsalted butter to medium-low.
3. Sautee veggies slowly about 12 minutes until cooked down slightly, stirring occasionally..
4. Add split peas, water and salt. Bring to boil, reduce heat to simmer, cook 75 minutes. Taste and add more salt if needed..

Serve this vegan and vegetarian split pea soup with some crusty bread, biscuits (or vegan biscuits), or a simple side salad for a full meal. Vegan Split Pea Soup – flavorful, hearty soup made quickly and easily in the Instant Pot. Serve it up with smoky tempeh crumbles and a slice of crusty bread. There is nothing I love more than a comforting steaming bowl of soup. I love making vegan split pea soup.