Soul-satisfying, delicious, inexpensive and nutritionally dense vegan/plant-based soup.
Time Commitment:
Prep Time: Light (about 15 minutes)
Cooking time: 6-8 hours
Cooking Level:
Easy
Ingredients:
1 ½ c green split peas*
1 ½ c yellow split peas*
10 c water
2 celery stalks
2 large carrots
1 large yellow onion
2 medium sweet potatoes
1 large turnip
1 c nutritional yeast
1 tbsp dried parsley
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp seasoned salt
1 tsp ground mustard
½ tsp pepper
½ tsp turmeric
½ tsp celery salt
¼ tsp thyme
Instructions:
Add split peas and water to crock pot. Chop celery, carrots, onion, potatoes, and turnip and add to crock pot. Add all spices and nutritional yeast. Stir and cover, cooking for 8 hours on low or 5-6 hours on high, until split peas are soft and falling apart.
Nutrition Facts (per 1 cup):
Makes about 18 cups.
Calories: 154 Fat: 0.5g Carbohydrates: 27g Protein: 10g Fiber: 10g Sugar: 5g
Notes:
*You can use all green split peas if desired, this will not affect the flavor of the soup.
Sprinkle this Vegan Parmesan on top of the soup for the perfect finish!
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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