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This vegan ecipe for Mediterranean Split Pea Soup is healthy and satisfying.  Simple clean ingredients create a hearty soup that tastes even better the next day!  Vegan and gluten-free.

Mediterranean Spilt Pea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 8 cups 1x
  • Category: vegan, soup, stew
  • Method: stove top
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

This recipe for Mediterranean Split Pea Soup is healthy and satisfying.  Simple clean ingredients create a hearty soup that tastes even better the next day!  Vegan and gluten-free.


Ingredients

Units Scale
  • 1 1/2 cups dry split peas, (337 grams) sorted and rinsed
  • 4 cups (1 quart) water
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, 1 1/2 cups, chopped
  • 4 garlic cloves, finely chopped
  • 6 cups (1 1/2 quarts) vegetable broth
  • 1/2 cup packed sun-dried tomatoes, cut in small pieces (dry, not in oil)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dijon mustard
  • 1/4 cup chopped parsley
  • a squeeze of lemon to serve

Instructions

  1. Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
  2. In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
  3. Add the garlic and the carrots, sauté 5 minutes more.
  4. Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
  5. Drain split peas and add in.
  6. Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally.  Cook until peas are soft and broken down.
  7. Add in fresh parsley just before serving and a squeeze of lemon.

Adjust to taste with salt and pepper.


Notes

We adjusted the original recipe as a few people had issues with split peas fully softening.  The revised version starts with cooking the split peas in unsalted water.

Serve the Split Pea Soup topped with croutons, bread crumbs or crostini if desired.

Soup will keep up to 4 days in the fridge or can be frozen.

Alternatively cook in instant pot- use sauté function for steps 2 and 3.  Set pressure cook setting on high for 15 minutes.  Add more broth to desired consistency.

Nutrition

  • Serving Size: 1 ⅓ cups
  • Calories: 149
  • Sugar: 4.6 g
  • Sodium: 357.1 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 15.1 g
  • Fiber: 3.4 g
  • Protein: 9.2 g
  • Cholesterol: 0 mg