A white bowl of split pea soup, on a grey counter top. Bowl surrounded by various other ingredients.

This soup is vegan-friendly and rich in many key nutrients, like protein, fiber, magnesium, and potassium. Unlike most split pea soups, this version is full of garden-fresh ingredients (like onions, carrots, spinach, and garlic) and has a tomato and broth base. It's light, refreshing, and perfect for a budget-friendly, fresh summer meal!

Yield
5 Servings
Preparation time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes
Ingredients
1 Tbsp olive oil
1 medium onion, diced
4 clv Garlic, minced
2 carrots, diced
2 stalks celery, diced
1 can diced tomatoes (low-sodium preferred)
4 C vegetable broth (low-sodium preferred)
1 C dried split peas
⅕ tsp dried basil
1 C baby spinach (roughly chopped)
salt and pepper to taste
Instructions

1. In a large pot, warm olive oil over medium heat. Add onions and sauté until translucent (about 7-8 minutes).
2. Add garlic, carrots, celery, and dried basil and sauté for an additional 1-2 minutes.
3. Add diced tomatoes with juices, vegetable broth, and 1 cup water. Add split peas to the pot and stir thoroughly.
Bring to a light boil; then cover the pot with a lid and allow to simmer for 45 minutes or until the split peas are
tender. (Be sure the split peas do not get mushy; you want them to remain slightly firm to the bite.)
4. Stir-in the spinach and allow it to wilt. Season with salt and pepper to taste. Enjoy!
 

Notes

Per Serving: Calories 186, Carbohydrates 29.6 g, Protein 11 g, Saturated Fat 1 g, Fiber 13 g, Total Sugars 9 g