Root Vegetable Split Pea Soup

  • Yield: 8 servings


1pound dried green split peas
1medium onion, diced
2 garlic cloves, diced
2cups root vegetables (such as carrots, parsnips and turnips), peeled and diced
6cups water
1 bay leaf
2sprigs fresh thyme or 1/4 teaspoon dried thyme
1teaspoon celery seed
1 (15-ounce) can stewed tomatoes
1/4cup chopped parsley
1/4cup red wine vinegar
1/4teaspoon dry mustard
1teaspoon salt
1/4teaspoon black pepper


  1. Prepare a large soup pot with a light layer of olive oil or cooking spray. Place over medium heat for a minute and add the diced onion. Sauté the onion for 5 to 7 minutes, or until it becomes clear.
  2. Add the garlic and root vegetables to the pot and cook, stirring consistently, for 5 to 7 minutes, or until the root vegetables become tender.
  3. Add the split peas and water along to the pot. Season with the bay leaf, thyme and celery seed. Turn heat up to medium-high and bring to a boil.
  4. As soon as soup has reached a boil, turn heat down to low, cover, and simmer covered for 3-4 hours, or until peas are tender and flavorful. The longer the soup simmers, the more flavorful it becomes.
  5. After soup has simmered, remove the thyme sprigs and the bay leaf from the pot. Add the tomatoes, parsley, vinegar, mustard, salt and pepper.
  6. Purée the soup with an immersion blender or food processor. Taste for seasoning and adjust to preference.
Recipe by Elaine of On the Road to Greenness, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 235
  • Fat 1g
  • Saturated Fat .1g
  • Cholesterol 43.7g
  • Sodium 441mg
  • Carbohydrate 43.7g
  • Fiber 16g
  • Sugars 9g
  • Protein 15.1g