Soups/Best Gluten-free Split Pea Soup

Serves: 6

Active Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

From: https://thecheekychickpea.com/vegetarian-split-pea-soup-vegan/

Ingredients

3 cups green split peas

5.5 cups water

1 tbsp oil, or so (opt), see instructions*

1 large yellow onion, diced (2 cups or so)

3 large carrots, diced ( 2 cups or so)

4 large celery stalks, diced (2 cups or so)

4 garlic cloves, chopped

2 bay leaves

4 cups vegetable broth

1 and 1/2 tsp salt

1/2 tsp ground black pepper

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp dried thyme

1/2 tsp paprika

1/4 tsp cayenne pepper

1 and 1/2 tsp granulated garlic

Stove Top Version

Step 1

Rinse the green split peas well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.

Step 2

While peas are simmering add onions, oil (or broth/water), pinch of salt & pepper to a med/lg skillet. Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.

Step 3

After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.

Step 4

Remove from heat season with more salt and pepper if desired. If the soup seems to thick add more water/bouillon if you like, or broth.

Step 5

Frying your veggies first is optional but adds extra flavor.

Step 6

Enjoy!

Slow Cooker Version

Step 1

Rinse the green split peas well and add them to your Slow Cooker along with the rest of the ingredients.

Step 2

Cover and cook on low for 8-9 hrs or on high for 5-6 hrs, until peas are (fall apart) tender. Add additional salt and pepper if you like and more water/bouillon or broth if the soup seems to thick.

Step 3

As I stated in the “Stove Top” version, frying your veggies first is optional but adds extra flavor.

Step 4

Enjoy!