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    Home » Recipes » Gluten Free Recipes

    Split Pea Soup with Vegetables

    Modified: Jan 13, 2024 · Published: May 17, 2013 by Nicole Spiridakis ·

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    Simple and nourishing, this split pea soup with vegetables is naturally vegan and gluten-free. Perfect for lunch or dinner with homemade bread!

    Split pea soup with vegetables

    Split Pea Soup with Vegetables Recipe

    This split pea soup with vegetables is not a fancy soup and you wouldn't want it to be. Nor is it too complex, and thankfully so. In general, it's simply satisfying in an entirely wholesome way.

    First, cook down an onion with diced carrots and a little celery. Then add a warming note of curry powder to keep things interesting. I imagine you could add even more vegetables -- potatoes? Sweet potatoes? Peas? -- depending on preference, but I kept it simple here. I added vegetable broth along with the split peas and finished off with fresh baby spinach. The results were perfect: hearty, nourishing, and with enough spice to take the edge off.

    Jump to:
    • Split Pea Soup with Vegetables Recipe
    • Why You'll Love This Recipe
    • What You'll Need to Make Split Pea Soup
    • Storage
    • Split Pea Soup with Vegetables

    Why You'll Love This Recipe

    • Simple ingredients. Pantry staples like curry powder, split peas, and vegetable broth make this an easy soup to pull together tonight.
    • Lots of vegetables. The starter vegetables of onion, carrot, and celery create a flavorful base that's built on with loads of spinach. You could add diced sweet peas, peas, or another vegetable of your choice if you want more.
    • Nourishing and comforting. Real food ingredients and a simple ingredients list make this soup approachable and unfussy.
    Pasta chickpea soup

    What You'll Need to Make Split Pea Soup

    • Olive oil
    • Onion
    • Carrots
    • Celery
    • Spinach
    • Split peas
    • Broth
    • Curry powder
    • Salt and pepper

    Storage

    To store, place cooled soup in an air-tight container and store in the fridge for 3 days. To serve, gently reheat in a pot on the stove until hot.

    Split pea soup with vegetables
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    Split Pea Soup with Vegetables

    Nicole Spiridakis
    Simple and nourishing, this is one of my go-to soups. Play around with different vegetables as you like (chard or kale for the spinach, etc.), and add more or less broth to your taste. Additional spices and flavors might include cumin, turmeric, or even a bit of coconut milk.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Soup
    Cuisine American
    Servings 6 servings
    Calories 34 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 2 carrots, peeled and diced
    • 2 ribs celery, cut into ¼-inch pieces
    • ½-1 teaspoon curry powder
    • 2 cups dried split peas, rinsed and picked through
    • 4 cups vegetable broth
    • 2-3 cups water
    • 4 cups baby spinach
    • Salt and pepper to taste

    Instructions
     

    • In a large soup pot over medium heat, warm the olive oil. Add the onion, carrots and celery, and cook until soft about 5-7 minutes. Add a splash or two of water if needed. Stir in the dried spices, cover the pot, reduce heat to simmer, and cook for another 5 minutes.
    • Add the split peas and the vegetable broth. Bring to a boil, then lower and simmer, half-covered, for 1 to 1 ½ hours. Add water as necessary if the split peas absorb too much broth, or you prefer a more brothy soup.
    • Test split peas; when fairly soft, stir in the spinach and cook until wilted. Season with salt and pepper.
    • Soup can be stored in a glass air-tight container in the fridge for 3 days.

    Nutrition

    Serving: 1 bowlCalories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 647mgPotassium: 114mgFiber: 0.5gSugar: 1gVitamin A: 2211IUVitamin C: 6mgCalcium: 23mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    Comments

    1. Lisa says

      May 17, 2013 at 4:50 am

      Looks heavenly and you're so good at describing the scene. I can see you in your apartment with your wool socks and the fog rolling in. Sigh! xoxo

      Reply
    5 from 1 vote (1 rating without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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