Rustic Split Pea and Veggie Medley Soup

Ingredients

- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 1 cup split peas, rinsed and drained
- 6 cups vegetable broth
- 1/2 teaspoon ground black pepper
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned black-eyed peas, drained and rinsed
- 1/4 cup fresh parsley, chopped

Instructions

1. Heat the Olive Oil
- In a large pot over medium heat, add 2 tablespoons of olive oil. Allow it to heat for about 2 minutes until shimmering.

2. Sauté the Vegetables
- Add the diced carrots, chopped onion, and 1 teaspoon kosher salt to the pot. Stir well and sauté until the onion becomes translucent, about 5-7 minutes.

3. Add Garlic
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

4. Simmer the Split Peas
- Stir in the split peas and cover them with 6 cups of vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 30 minutes or until the split peas are tender.

5. Incorporate Chickpeas and Black-eyed Peas
- Once the split peas are soft, add the canned chickpeas and black-eyed peas to the pot. Stir them into the soup and cook for another 10 minutes.

6. Season and Garnish
- Season the soup with 1/2 teaspoon ground black pepper. Taste and adjust salt and pepper as needed. Remove from heat.

7. Serve
- Ladle the soup into bowls and garnish with fresh, chopped parsley. Serve warm.

Total Time

PT1H
1 hour

Type of Dish

Lunch

Keywords

Split Pea Soup, Vegetable Soup, Vegan Lunch, Plant-Based Meal, Rustic Soup, Healthy Soup, Cozy Lunch, Hearty Vegetables, Soup Recipe, Easy Lunch

Recipe Yield

Feeds 4 adults

Calories

Approximately 1,200 calories total

#VeganEats #HealthyLiving #ComfortFood #SoupSeason #PlantBasedEating