Full of protein and virtually fat free, this vegan split pea soup can be made right in your slow cooker or on the stovetop. It’s nourishing, flavorful and so easy to make!
This soup can be prepared 3 different ways:
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.
Serves 4 – 6
Make this oil free by using 1/4 cup water in place of oil when sauting on the stovetop.
*For a very thick split pea soup, thick enough for a spoon to stand alone in the center, use 4 cups of water. Use 5 for a soup that will be a little thinner, and six for a somewhat thick soup. When in doubt, I would rather you use a little less water and add more as needed. Reason being, you can’t thicken a soup, as easily as you can thin it. Use your best judgement.
RECOMMENDED EQUIPMENT: I love my immersion blender for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer (affiliate links).