Miso Split Pea Soup

Miso Split Pea Soup is light in flavor but filling and warming during the winter months. Make this big batch of soup for the week or store your leftovers in the freezer. Split peas are a great source of plant-based protein, they are low in fat, and are a good source of folate, iron, and potassium!

Ingredients

Serves: 12 Time: 35-40 Minutes

Miso Split Pea Soup

• 2 cups split peas
• 1/2 yellow onion, diced
• 1 small carrot, diced
• 1 cup green peas (fresh or frozen)
• 2 garlic cloves, minced
• 1/2 Tbs fresh ginger, minced
• 2 1/2 Tbs miso paste
• 1/2 tsp thai chili flakes (optional)
• 1 tsp black pepper, or to taste
• 2 tsp rice vinegar
• 1 Tbs sesame oil
• 7 cups water

Directions

1. Begin by preparing your vegetables and rinsing your split peas.
2. In a large pot on medium high heat, add the sesame oil.
3. Then, sauté the garlic, onion, carrot, peas, and ginger. Cook for 5-7 minutes.
4. Add in the miso paste and rice vinegar.
5. Stir together for another 2-3 minutes, breaking up the miso paste.
6. Then, add the split peas and stir for 2 minutes.
7. Add the water.
8. Bring the soup to a low boil, then cover with a lid slightly tilted (unless it has an air hole) and reduce heat to low.
9. Simmer the soup for 20-30 minutes or until the vegetables are softened.
10. Taste and adjust seasoning as desired.
11. Serve and enjoy!
12. Store leftovers in the freezer for up to 4-5 weeks or in the refrigerator for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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