Vegan Split Pea Soup From ‘Plant-Based on a Budget’

2.6 (4 reviews)
Vegan

Vegan Split Pea Soup From ‘Plant-Based on a Budget’

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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

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

Rated 2.6/5 based on 4 reviews

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