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.
1-2 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.