![A white bowl of split pea soup, on a grey counter top. Bowl surrounded by various other ingredients.](/sites/default/files/styles/featured_image_2_1/public/images/summergardensplitpeasoup_recipephoto.png?h=6d97fa05&itok=n_aXimFm)
This soup is vegan-friendly and rich in many key nutrients, like protein, fiber, magnesium, and potassium. Unlike most split pea soups, this version is full of garden-fresh ingredients (like onions, carrots, spinach, and garlic) and has a tomato and broth base. It's light, refreshing, and perfect for a budget-friendly, fresh summer meal!
1. In a large pot, warm olive oil over medium heat. Add onions and sauté until translucent (about 7-8 minutes).
2. Add garlic, carrots, celery, and dried basil and sauté for an additional 1-2 minutes.
3. Add diced tomatoes with juices, vegetable broth, and 1 cup water. Add split peas to the pot and stir thoroughly.
Bring to a light boil; then cover the pot with a lid and allow to simmer for 45 minutes or until the split peas are
tender. (Be sure the split peas do not get mushy; you want them to remain slightly firm to the bite.)
4. Stir-in the spinach and allow it to wilt. Season with salt and pepper to taste. Enjoy!
Per Serving: Calories 186, Carbohydrates 29.6 g, Protein 11 g, Saturated Fat 1 g, Fiber 13 g, Total Sugars 9 g