This soup is definitely a fridge clean out situation. You can throw in any veggies, and it will taste great! It requires minimal seasoning, and I will give you plenty of options below for whatever you have on hand. The best thing about this soup is that you spent a few minutes prepping the ingredients, you throw it all into the pot, then you walk away for an hour until it's done. It's so simple, and so filling. The split peas are a great addition to any soup, because they are shock full with fiber to clean out our digestive tract, and keep you feeling full for longer. Because you are adding so many veggies to this soup, it's a vitamin bomb for the winter, and makes you feel cozy and nourished inside. Give it a try!
Preparation time: 90 minutes + soaking time for split peas
Makes: 2 main servings or 4 side servings
- 1 Tbsp extra virgin olive oil
- 1/2 white onion, finely chopped
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (or regular paprika powder)
- 1 medium carrot, finely chopped
- 1 yellow pepper, finely chopped
- 1 medium zucchini, roughly chopped
- 1 cup broccoli florets
- 1 cup split peas, best if soaked for 12 hours or longer (you can also use lentils or other beans you like)
(alternatively, you can use any other veggies to make up a total of 5 cups if you don't have the ones above)
- 6 cups vegetable broth (make your own if you feel fancy right here)
- 1 bay leaf
- 1 Tbsp coconut aminos (or liquid aminos, tamari, soy sauce)
- 1 lemon
- sea salt and freshly ground black pepper
Start with a big pot on the stove. Add the olive oil and onion, and stir for 5 minutes until browned.
Add the oregano and paprika, and stir for another minute until it starts to smell divine.
Add the carrots, pepper, zucchini, broccoli, and split peas. Stir for another 2 minutes.
Add vegetable broth, bay leaf, and coconut aminos. Bring to a simmer for 45 minutes - 1 hour until split peas are soft.
Serve with a squeeze of lemon, sea salt, and freshly ground black pepper.
Could it be any simpler?!?