Vegetarian Split Pea Soup


1 cup dried split peas, rinsed and drained 1 tablespoon olive oil 1 onion, finely chopped 2 carrots, diced 2 celery stalks, diced 2 cloves garlic, minced


6 cups vegetable broth 1 bay leaf 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley, chopped (for garnish, optional)

Step 1

Prepare the Split Peas: Rinse the split peas under cold water and drain them. Set aside.

Step 2

Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Step 3

Cook the Soup: Add the rinsed split peas to the pot. Pour in vegetable broth and add the bay leaf and dried thyme. Stir well to combine. Bring the mixture to a boil over medium-high heat.

Step 4

Simmer: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 45-50 minutes, stirring occasionally, until the split peas are tender.

Step 5

Season and Serve: Remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed. If desired, garnish with chopped fresh parsley before serving.

Step 6

Enjoy: Ladle the hot soup into bowls and serve immediately. Optionally, serve with crusty bread or a side salad for a complete meal.