Split Pea Soup with Carrots and Rosemary
This creamy bean soup is easy to make, inexpensive, and goes a long way. Tiny bursts of carrot, red cabbage and leeks make it colorful and satisfying.
Makes enough for about 6 hearty bowls of soup
Vegan soup ingredients:
- 2 cups green split peas
- 6 cups water
- 1 tsp crushed dried rosemary
- 2 Tbps of your favorite vegetable broth powder
- 1 cup total of chopped carrot, red cabbage and leeks
- 2 cups of water
- Gluten-free tamari to taste
- Optional: Top with ruby kraut and serve with red quinoa and baked potato
How to make the soup:
- Rinse and drain the split peas in a pot big enough for all of the ingredients
- Add 6 cups of water to the split peas and cook on medium heat until boiling
- Simmer split peas on low for about 20 minutes
- At the same time in a separate pot, dissolve the broth powder in 2 cups of water. Add the chopped carrots, red cabbage, and leeks. Cooking them separate from the split peas will help the vegetables cook faster and retain their color. Bring the vegetables to a boil and then simmer them on low for 5 minutes.
- After the split peas are soft, add the small pot of broth and vegetables to the big pot of split peas and turn off the heat.
- Top with something in a contrasting color like ruby sauerkraut and red quinoa