Vegan Split Pea Soup From ‘Plant-Based on a Budget’
Vegan Split Pea Soup From ‘Plant-Based on a Budget’
Course: Sides, Soups, DinnerCuisine: FrenchDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
Oil, for sautéing
5 ribs celery, diced
2 carrots, peeled and diced
1/2 large yellow onion, diced
3 cloves garlic, minced
7 cups water
5 vegan bouillon cubes
1 lb. dry split peas, rinsed
Optional:
1 large russet potato, diced
1 can diced tomatoes
Juice of one lemon
Hot sauce, to taste
1 Tbsp. white miso
1 cup rice
1/2 cup lentils
Directions
- Heat the oil in a large pot on medium-high and sauté the celery, carrots, onion, and garlic for 5 minutes, or until the onions become translucent.
- Add the water, vegan bouillon cubes, split peas, and optional ingredients, if using. Bring to a boil.
- Cover and reduce the heat to low. Let simmer for 30 to 40 minutes, stirring occasionally. (If you don’t have a lid for the pot, keep the heat a little higher.)
