Yellow Split Pea Soup Recipe
Vegan Yellow Split Pea Soup. Can you make tasty split pea soup without ham? Absolutely! Miso Paste provides rich flavor and umami satisfaction....plus health benefits. You'll love how easy this comes together and no advance soaking necessary.
Servings: 6 Servings
Calories: 213kcal
Ingredients
- 2 Tablespoons olive oil*
- 2 medium onions diced (approx. 2 cups)
- 3 large carrots sliced into rounds
- 2 ribs celery diced
- 1 teaspoon dried turmeric
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- 1 cup dried yellow split peas picked over and rinsed
- 4 cups Veggie Stock
- 2 cups water divided
- 3 Tablespoons light miso
- 1 Bay Leaf
- 3 sprigs fresh thyme or 1 teaspoon dried.
Instructions
- Heat oil or veggie broth in dutch oven or soup pot. Add onion and saute for 5 minutes, until softened. Add the celery, carrots, turmeric, salt and pepper. Cook for another 5 minutes, stirring once in a while so veggies don’t burn. If pan becomes dry, add more veggie broth 1 Tablespoon at a time.
- Stir in veggie stock, 1 ½ cups of the water, split peas bay leaf and thyme. Bring to a boil, then reduce heat to medium-low, cover and simmer for 50 minutes. Stir and taste to see if split peas are tender. Soup may need an additional 10-15 minutes for split peas to soften.
- Remove bay leaf and thyme stems. Partially blend either with immersion blender, or by taking half the soup to blender, pureeing and then mixing back into soup pot. Mix the miso paste with remaining ½ cup water. Make sure all of miso has fully dissolved into water. Then stir that mixture by hand until thoroughly mixed into the soup.
- Sprinkle with fresh herbs and crushed red pepper to taste.
Notes
OIL FREE: Saute veggies in 2 Tablespoons veggie stock. Add in additional 1 Tablespoon at a time, as needed if pan becomes too dry.
GARNISH: Sprinkle ¼ cup chopped fresh herbs on top. Parsley, cilantro, oregano or thyme will taste great.
MISO: The probiotics of miso will die if miso is boiled. To reap all the benefits of the miso, stir it into ½ cup room temperature water before adding it to the soup at the very end of the cooking process.
Instant Pot Directions: Turn the instant pot to the "saute" setting and saute onions, celery carrots with spices until soft, about 5 minutes. Use 1-2 Tablespoons veggie broth if bottom of pan becomes dry. Stir in stock, water, miso, split peas, bay leaf and thyme. Cover instant pot and set to manual, high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the pressure valve. Continue to step 3 above.
Crock Pot Directions: Follow directions above, substituting crock pot for soup pot. Stir in veggies stock, water, miso, split peas and thyme. Cook on HIGH for 4 hours (low for 8 hours). Remove bay leaf, thyme stems and partially blend with immersion blender. Keep on warm until ready to serve.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 324mg | Fiber: 10g | Sugar: 8g