Description
A truly cozy and nourishing one-pot wonder, this Vegan Split Pea and Barley Soup is the ultimate comfort food for chilly evenings. By combining the creaminess of green split peas with the hearty, chewy texture of pearl barley and sweet butternut squash, this dish offers a fiber-rich, satisfying meal. It is a simple, budget-friendly, and wholesome plant-based recipe that warms you from the inside out and is perfect for meal prep.
Ingredients
2 tablespoons olive oil
1 large onion, finely diced
3 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups butternut squash, cubed
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon ground cumin
1 cup dried green split peas, rinsed and drained
1/2 cup pearl barley
6 cups vegetable broth
1 large bay leaf
1/2 tablespoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery, sautéing until the onion is soft and translucent, about 5-7 minutes.
Stir in the minced garlic, butternut squash, thyme, oregano, and cumin, cooking for 1 minute until fragrant.
Add the split peas, barley, and vegetable broth to the pot.
Add the bay leaf and season with salt and pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the peas and barley are tender.
Remove the bay leaf, stir well, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the soup thickens significantly as it sits, so add a splash of water or broth when reheating. You can substitute sweet potato or Yukon gold potatoes if butternut squash is not available.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg