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Vegan Split Pea Potato Soup

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If you’re craving a warm, comforting dish that nourishes both body and soul, look no further than this Vegan Split Pea Potato Soup. This delightful recipe combines the hearty flavors of split peas and tender potatoes to create a creamy, satisfying meal without any dairy. Perfect for busy weeknights or family gatherings, this soup is not only easy to prepare but also packed with wholesome ingredients that provide essential nutrients.

Ingredients

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  • 1 ½ cups dried green split peas
  • 1 medium yellow onion, small dice
  • 2 celery ribs, small dice
  • 2 carrots, small dice
  • 2 Tablespoons garlic, finely minced
  • 3 cups water (or broth)
  • 2 cups vegetable broth
  • 1 Tablespoon reduced sodium tamari
  • ¼ teaspoon liquid smoke
  • 1 Tablespoon miso
  • 3 cups baby potatoes, halved or quartered
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoon dried minced onion flakes
  • ¼ teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon cumin (optional)
  • 1 ½ teaspoon sea salt (+/-)
  • ¼ to ½ teaspoon black pepper
  • Potato croutons
  • Chopped fresh parsley
  • Quinoa Flatbread

Instructions

  1. Measure and mix spices in a small bowl.
  2. In a large pot, sauté diced onion, carrot, and celery over medium heat until softened (5-7 minutes).
  3. Add minced garlic and mixed spices; sauté for another 30 seconds.
  4. Pour in vegetable broth, tamari, liquid smoke, miso paste, and water. Bring to a boil then reduce to simmer.
  5. Stir in split peas and cover; simmer for about 20 minutes.
  6. Add halved baby potatoes; taste and adjust seasoning if needed. Cover and simmer for an additional 20 minutes until everything is tender.

Nutrition

Find it online: https://isabellacooks.com/vegan-split-pea-potato-soup/