Vegan Split Pea Soup

🧂 Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion

  skin removed
• 4 medium carrots

  peeled
• 1 pound split peas
• 64 ounces vegetable broth

  i.e. “No Chicken” Broth, low sodium
• 2 teaspoons fresh thyme

  lightly chopped
• 2 teaspoons fresh oregano

  lightly chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 pounds potatoes

  Yukon Gold

Instructions

• 1 Finely chop onion and carrots in a food processor, or with a knife. Set aside.
  Finely chop potatoes (keep peel on) in food processor or with a knife.
• 2 Heat a 6 or 8 quart stockpot on medium high. Add olive oil and chopped onions
  and carrot. Saute for 3 minutes to soften vegetables. 
• 3 Add thyme and oregano to vegetables, along with split peas and vegetable broth.
  Season with salt and pepper.
• 4 Bring to a boil, then turn down heat to simmer for 30 minutes. After 30 minutes
  add potatoes and simmer for an additional 30 minutes, or until split peas are
  cooked.
• 5 Serve while hot. Leftover soup can be cooled to room temperature, then placed in
  a freezer safe container to freeze for up to 3 months.

Nutrition Info