This past week, I was thinking about how it’s been a while since I made a big pot of soup. I’ve been relying on canned soup (specifically, Trader Joe’s vegan split pea) but can’t really get past the super-salty taste. That’s why, today, when I found myself with a little extra time, I decided to finally make some soup and threw together my own version of the Trader Joe’s variety I’ve been hooked on.

It’s packed with protein, iron, and fiber, making it a great vegetarian option. You can top with croutons, but I didn’t feel like making any. I did, however, top mine off with a generous sprinkle of nutritional yeast. Chris and I each enjoyed a bowl with some toasted whole wheat flat bread.

1 lb Goya Green Split Peas

1-2 tbsp olive oil

1 veggie bouillon cube (I like Rapunzel’s No Salt Added vegan version)

1 small onion, chopped

4 cloves garlic, minced

1 medium carrot, diced

6 cups water

Salt and Pepper to taste


Sort and rinse peas.

In a large pot, heat oil over until it shimmers. Add garlic, onion, and carrot and sauté until soft, about four minutes.

Add peas, bouillon and water. Bring to a boil.

Reduce heat and simmer until peas and carrot are tender.

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