Vegan Split Pea Soup From ‘Plant-Based on a Budget’
PrintIngredients
- 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
Instructions
- 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.)
Makes 4 servings
Adapted from Plant-Based on a Budget
