Classic Vegan Split Pea Soup

• Vegetarian

• Produce

  • 15 Button mushroom, white
  • 6 Carrot, small
  • 3 Dill or coriander, fresh
  • 12 Garlic clove
  • 3 Onion, medium
  • 3 Potato, medium
  • 3 tsp Sage, ground
  • 3 lb Split-pea, dry green
  • 2 1/4 tsp Thyme, dried

• Baking & Spices

  • 3 Black pepper, freshly ground
  • 3 Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3 Crouton

• Liquids

  • 150 oz Water

Found on peacefuldumpling.com

Description

Ingredients

• 1 lb dry green split pea
• 1 medium onion, chopped
• 2 small carrots, chopped
• 4 garlic cloves, minced
• 1 tsp ground sage
• 3/4 tsp dried thyme
• to taste sea salt
• to taste freshly ground black pepper
• 5-6 white button mushrooms, sliced
• 1 medium potato, peeled and chopped
• 50 oz water
• to taste croutons
• to taste chopped fresh dill or cilantro
• 1 tbsp extra virgin olive oil

Directions

• Directions 1. In a large, heavy bottomed pot such as a Dutch oven, add oil and bring to medium heat. Add onions, carrots, and potatoes and saute, lightly stirring, for about 5 minutes. 2. Add garlic and stir. Cook for another minute or so. 3. Add split peas and water. Cover lid and bring to hard boil. 4. Add thyme, sage, mushrooms, and about 1 tsp salt, and lower heat. Put the lid back on and simmer for about 45-50 minutes, until all the peas have “dissolved” and become soft. 5. Check seasoning and add more salt and freshly ground black pepper. To serve, top with croutons and fresh herbs. Bon appetit! More vegan soup recipes we love: Butternut Shiitake Soup Hearty Winter Veggie Bisque Get more like this—Subscribe to our daily inspirational newsletter for exclusive content! __ Photo: Peaceful Dumpling