Vegan Split Pea Soup. Today was a bit chilly for Dallas. It was in the 60’s. I know some of you in colder climates will laugh when I say this.
It’s been 9 years since I moved from Boston and my blood has thinned so much. So today was a day for soup.
Soups are also a great way to make use of ingredients that may be going bad soon. We do that all the time. Also, soups freeze very well.
I will usually freeze it in serving size containers so I just drop it in my husband’s lunch for work in no time at all. He brings his lunch everyday. It is one of the many ways we stay healthy and save money.
Want to make this recipe? Watch the video. For more videos, you can subscribe to my You Tube channel.
Looking for more soup recipes?
- Carrot Ginger Soup
- Chunky Black Bean Vegetable Soup
- Hearty White Bean Soup
- Lentil Sweet Potato Kale Soup
- Red Lentil and Spinach Soup
Split Pea Soup
Split Pea Soup
- 1 1/2 cups split peas
- 1/3 cup millet uncooked
- 1 onion diced
- 3 carrots diced
- 4 celery stalks diced
- 4 lg cloves of garlic diced
- 1 bay leaf
- 4 cups vegetable stock
- 2-3 cups of water
- 2 tsp parsley dried
- 1 tsp thyme dried
- Chop the carrots, celery, onion and garlic up in the food processor.
- Throw everything in a large pot and cook on low for about 4 hours. You can easily do this is a crock pot as well. Our crock pot is on the small side, so we did this on the stove.
- You may need to add a bit of salt. I got at least 5 servings out of this soup. Enjoy!