Why You’ll Love This Recipe
This soup is loaded with Mediterranean flavors from sun-dried tomatoes, smoked paprika, and fresh herbs, offering a wholesome and nutritious meal. The combination of split peas and vegetables creates a creamy, comforting texture, while the unique seasonings bring it to life. It's easy to make, high in protein, and perfect for a quick, nutritious dinner.
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 ½ cups split green peas (dried)
- 1 quart vegetable broth
- ¼ cup sun-dried tomatoes, chopped
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon marjoram
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Split Peas: Rinse the split peas and add them to a pot with unsalted water. Bring to a boil, then simmer for 30 minutes to soften.
- Sauté the Vegetables: In a soup pot, sauté chopped onion in olive oil for about 10 minutes, until browned and caramelized. Add garlic and carrots, cooking for an additional 5 minutes.
- Simmer the Soup: Add vegetable broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, and Dijon mustard to the pot. Drain the split peas and add them to the mixture. Simmer for 30 minutes, stirring occasionally, until the peas are fully broken down and tender.
- Finish the Soup: Stir in fresh parsley and adjust seasoning with salt and pepper. Serve with a squeeze of fresh lemon juice.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Variations
- Add greens: Add spinach or kale for extra nutrients.
- Spicy version: Add a pinch of red pepper flakes for a bit of heat.
- More protein: Add chickpeas or tofu for additional plant-based protein.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
FAQs
Do I need to soak the split peas before cooking?
No, soaking is not necessary for split peas. Just rinse them before use.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day, making it ideal for meal prep.
What can I serve this soup with?
Pair it with crusty bread, a side salad, or a dollop of vegan yogurt for extra richness.
Can I freeze this soup?
Yes, freeze the soup for up to 3 months in an airtight container. Reheat on the stovetop when ready to serve.
How do I know when the split peas are done?
The split peas should be fully broken down and tender. Taste to ensure they are soft and creamy.
Conclusion
This Mediterranean Split Pea Soup is a nourishing and flavorful meal that's perfect for any time of the year. With wholesome ingredients and a rich, savory broth, it’s a great dish to enjoy on its own or paired with your favorite sides.
Mediterranean Split Pea Soup
- Total Time: 55minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
This Mediterranean Split Pea Soup is a hearty, vegan, and gluten-free dish that’s packed with wholesome ingredients like split peas, sun-dried tomatoes, and fresh herbs. Infused with Mediterranean flavors and aromatic spices, this soup is a nutritious and comforting meal that’s perfect for meal prep or a quick, satisfying dinner. It’s easy to make and tastes even better the next day!
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 ½ cups split green peas (dried)
- 1 quart vegetable broth
- ¼ cup sun-dried tomatoes, chopped
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon marjoram
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Split Peas: Rinse the split peas and add them to a pot with unsalted water. Bring to a boil, then simmer for 30 minutes to soften.
- Sauté the Vegetables: In a soup pot, sauté chopped onion in olive oil for about 10 minutes until browned and caramelized. Add garlic and carrots, cooking for an additional 5 minutes.
- Simmer the Soup: Add vegetable broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, and Dijon mustard to the pot. Drain the split peas and add them to the mixture. Simmer for 30 minutes, stirring occasionally, until the peas are fully broken down and tender.
- Finish the Soup: Stir in fresh parsley and adjust seasoning with salt and pepper. Serve with a squeeze of fresh lemon juice.
Notes
- Add Greens: For extra nutrients, add spinach or kale to the soup.
- Spicy Version: Add a pinch of red pepper flakes to give the soup a bit of heat.
- More Protein: Add chickpeas or tofu for additional plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
