Split pea and bell pepper soup
This vegan, low-carb split pea and bell pepper soup is super healthy and hearty too. I used a smoked chilli and tomato stock pot by Knorr, but any vegetable stock cube or powder would work. Serve it with wholesome bread or low-carb alternative.
Ingredients
Method
- Soak the split beans overnight in a large bowl of water. The next day, drain them and set aside.
- Finely chop the celery, onion and garlic.
- Thinly slice the carrots and bell peppers.
- Heat the oil in a large pot over medium-high heat. Add onion, celery and garlic and gently sauté for 5 minutes.
- Meanwhile, roughly chop the tomatoes.
- Add the bell pepper & carrots to the pot, then the spices and stir for a minute before adding the chopped tomatoes, bay leaf and drained split beans.
- Add the stock, bring to the boil, then put a lid on and turn down the heat. Gently simmer for 35-45 minutes until the split beans are soft. Add more stock if needed.
- Turn off the heat and add the fresh herbs.
- Using a stick blender, pulse the stew into thick, lumpy, textured soup (not smooth).
- Serve warm.