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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g dried split peas
  • 1 Tbsp olive oil
  • 1 medium onion
  • 2 sticks of celery
  • 2 cloves garlic
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 carrots
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 pinch of chilli flakes
  • 200 g ripe tomatoes
  • 1 bay leaf
  • 500 ml vegetable stock approx.
  • 1 handful coriander or parsley leaves
  • salt & pepper to taste

Method
 

  1. Soak the split beans overnight in a large bowl of water. The next day, drain them and set aside.
  2. Finely chop the celery, onion and garlic.
  3. Thinly slice the carrots and bell peppers.
  4. Heat the oil in a large pot over medium-high heat. Add onion, celery and garlic and gently sauté for 5 minutes.
  5. Meanwhile, roughly chop the tomatoes.
  6. 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.
  7. 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.
  8. Turn off the heat and add the fresh herbs.
  9. Using a stick blender, pulse the stew into thick, lumpy, textured soup (not smooth).
  10. Serve warm.