Mediterranean Split Pea Soup Recipe
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.
This Mediterranean Split Pea Soup recipe is so wholesome and perfect for chilly weather. Full of nutrients to keep us healthy, this soup offers a little balance in the midst of the holiday season.
The split peas break down when cooking, creating a texture that is rich and creamy. The onions are caramelized creating luscious depth. Herbs add so much fresh flavor and the tart sweetness of sun-dried tomatoes pairs so well with the earthy split peas.
Ingredients for Mediterranean Split Pea Soup Recipe
⭐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 for Mediterranean Split Pea Soup
⭐Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
⭐In a separate soup pot, saute onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
⭐Add the garlic and the carrots, saute 5 minutes more.
⭐Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
⭐Drain split peas and add in.
⭐Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down.
⭐Add in fresh parsley just before serving and a squeeze of lemon.
⭐Adjust to taste with salt and pepper.
NOTES:
⭐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 saute function for steps 2 and 3.
⭐Set pressure cook setting on high for 15 minutes.
⭐Add more broth to desired consistency.
TIPS:
Start with cooking the split peas in unsalted water while you prep the rest of the ingredients.
◾Make sure your split peas are not expired, as they may not soften completely.
◾Lightly caramelizing your onions will give so much more flavor depth to your soup.
◾Use this easy recipe for homemade vegetable broth for even more fresh flavor.
NUTRITIONAL INFO:
Serving Size: 1 ⅓ cups Calories: 149Sugar: 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