Savory, smooth, and hearty, traditional split pea soup is made with ham hocks to give it that signature salty flavor. But you can easily omit the meat and make the soup with celery and sweet potatoes for a delicious vegan twist. This soup only needs to simmer for a couple hours, and is less than 400 calories per bowl. It's also filled with protein, fiber, and vitamin A.
1 pound (2 1/4 cups) green split peas
5 celery stalks, sliced
1 large sweet onion, chopped
1 large clove garlic, minced
6 cups vegetable broth
1 medium sweet potato, peeled and diced
Salt and pepper to taste
- Wash and drain the peas, removing any stones.
- Pour the peas, sliced celery, chopped onion, minced garlic and veggie broth in a big pot with the top on. Bring to a boil then lower to simmer, cracking the top open slightly.
- Stir occasionally, cooking on low for two hours. Add the diced sweet potatoes and cook for another 20 to 30 minutes or until the peas are soft and the soup looks creamy. Season with salt and pepper and enjoy!
Makes six servings. Here's the nutritional info for one serving:
Source: Calorie Count