Ingredients:
1 pound (about 2¼ cups) dried green split peas
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups vegetable broth (low sodium, if preferred)
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper, to taste
1 cup diced smoked tofu or vegan sausage (optional, for a savory depth)
Fresh parsley, chopped, for garnish
Optional for serving: croutons or a dollop of vegan sour cream or unsweetened plant-based yogurt
Instructions:
Prepare the Split Peas: Rinse the split peas under cold water and drain. Set aside.
Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
Add Garlic and Split Peas: Stir in the garlic and the rinsed split peas. Cook for 2–3 more minutes, stirring occasionally.
Add Broth and Herbs: Pour in the vegetable broth. Add the bay leaf, thyme, and season with salt and pepper.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the peas are soft and the soup has thickened.
Optional Protein Addition: If using, stir in the diced smoked tofu or vegan sausage in the last 15 minutes of cooking to warm through.
Adjust Consistency: If the soup is too thick, add a splash more broth or water until your desired consistency is reached.
Final Touches: Remove the bay leaf. Taste and adjust seasoning as needed.
Serve: Ladle into bowls, and top with chopped parsley.
Optional Garnish:
Add croutons or a dollop of vegan sour cream for a creamy contrast.