Low Sodium Vegan Split Pea Soup

Low Sodium Vegan Split Pea Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 173.6
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 154.3 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 9.0 g
  • Protein: 15.1 g

View full nutritional breakdown of Low Sodium Vegan Split Pea Soup calories by ingredient


Introduction

This is a hearty (and low sodium) vegan split pea soup, made thicker because the blended split peas soak up more broth and water than they would if left whole. There are similar recipes to this one, but I've added mushrooms (for taste and texture), plus textured vegetable protein and nutritional yeast (for taste and protein). It's easy to make (mostly hands-off slow-cooking), and a great arrow to have in any vegan quiver. This is a hearty (and low sodium) vegan split pea soup, made thicker because the blended split peas soak up more broth and water than they would if left whole. There are similar recipes to this one, but I've added mushrooms (for taste and texture), plus textured vegetable protein and nutritional yeast (for taste and protein). It's easy to make (mostly hands-off slow-cooking), and a great arrow to have in any vegan quiver.
Number of Servings: 10

Ingredients

    2 cups green split peas, diced/shredded in blender
    4 cups low sodium vegetable broth
    6 cups water
    1.5 cup textured vegetable protein
    2 cups nutritional yeast
    2 low sodium vegetable bouillon cubes
    2 potatoes, chopped
    2 ribs celery, chopped
    16 baby carrots (or 2 large carrots), chopped
    1 large onion, diced
    8 med-large brown mushrooms
    2 tbsp minced garlic (or more if you're up for it)
    1 tsp dry mustard
    1 tsp cumin
    1 tsp sage
    1 tsp thyme
    1 tsp chili powder
    4 tsp pepper
    4 whole bay leaves
    1 tsp Kitchen Bouquet

Directions

Combine all ingredients (except Kitchen Bouquet) in a slow cooker* and cook on low for at least 6 hours, stirring a few times. When finished, remove bay leaves, stir in Kitchen Bouquet, and serve.

* I have a 6-quart slow cooker, and this soup fills it to the top.

Serving Size: makes about 10 2-cup servings.