Hearty Split Pea Soup

This comforting soup is packed with plant-based protein and dietary fiber from split peas, keeping you full and satisfied for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 2 teaspoons vegetable oil · 98 kcal in the whole recipe
• 1 Spanish onion, chopped · 156 kcal in the whole recipe
• 3 carrots, chopped · 192 kcal in the whole recipe
• 2 celery stalks, chopped · 29 kcal in the whole recipe
• 1 teaspoon dried thyme · 4 kcal in the whole recipe
• 2 1/4 cups split peas, sorted and rinsed · 932 kcal in the whole recipe
• 4 cups low-sodium vegetable or chicken broth · 250 kcal in the whole recipe
• 6 cups water (divided)
• 1/8 cup lemon juice · 8 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion, carrots, celery, and dried thyme, and sauté for 10 to 15 minutes until the vegetables are tender.

   

2. Stir in the rinsed split peas, broth, and 4 cups of the water. Bring the mixture to a boil over high heat.

   

3. Reduce the heat to low, partially cover, and simmer for about 2 hours until the peas are completely soft and broken down. Stir occasionally, skim off any foam that forms, and add up to 2 cups of additional water if the soup becomes too thick.

   

4. Remove the pot from the heat, stir in the fresh lemon juice, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.