Split Pea and Carrot Soup

Hearty and delicious, this vegan and vegetarian twist on split pea soup still provides full-bodied flavor and plenty of protein and fiber. It's a cozy and easy recipe to make for lunch, dinner, or meal prep.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 1 45

Total Time 2

Servings 2-cup servings

Calories 405kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion diced, about 1.5 cups
3 ribs celery diced, about 1 cup
3 medium carrots peeled and diced, about 1.5 cups
3 cloves garlic minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
¼ teaspoon salt reduce for a lower sodium option
1 bay leaf
1 pound dried green split peas
6 cups vegetable broth use low sodium if needed
3 tablespoons chopped fresh dill

US Customary - Metric

Instructions

Warm olive oil in a large soup pot or Dutch oven over medium heat. Add the onions, celery, and carrots. Cook for 7 to 10 minutes, stirring occasionally, until softened.
Add the garlic, paprika, thyme, and salt. Cook for another minute until fragrant.
Add the bay leaf, dried split peas, and broth to the pot. Increase heat to bring to a boil.
Reduce heat to low to maintain a gentle simmer (small bubbles around the edges), cover, and cook for 60 to 90 minutes until the split peas are tender. Be sure to stir occasionally to promote even cooking.
Serve warm garnished with fresh dill. Enjoy!
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Notes

Store leftovers in an airtight container in the fridge for up to 3 days. It will thicken during storage but should thin out when reheating. Reheat in a saucepan or pot over medium heat, stirring frequently, until warmed through. Add broth or water as desired for a thinner consistency.
To freeze the soup, let it cool completely then transfer to freezer-safe containers. Leave some room on top to allow for expansion while freezing. Seal tightly, label, and freeze for up to 3 months. Thaw in the fridge overnight before reheating. To reheat from frozen, use a saucepan or pot with a lid but stir frequently to prevent scorching.

Nutrition