Split peas are a fantastic protein source for vegan kids… or any kids! Make them appeal to little tots with this soup. I keep it thick so my toddler can scoop it up by hand, but big kids love spooning into a hearty bowlful, too.
- 1 onion
- 1 russet potato
- 1 tablespoon olive oil
- 1 cup green split peas
- 3 cups vegetable broth
- 1/4 teaspoon savory
- 1/8 teaspoon cumin
- 1 bay leaf
- Peel and finely chop the onion and potato. Heat the olive oil in a large saucepan over medium heat. Add the vegetables and cook for 3 minutes.
- Add the split peas, broth, savory, cumin, and bay leaf. Simmer for 50 minutes, uncovered, until the split peas are very tender. If you need to, add additional broth or water as the split peas cook so they don’t stick to the pan.
- Remove the bay leaf and let the soup cool slightly before serving.