| 11 | 80 | 294 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 8 |
| 454 gm | Split peas, raw (Dried, about 2 cups) |
| 5 potato | Potato (medium) |
| 1 large | Yellow onion |
| 4 medium | Carrots |
| 8 clove(s) | Garlic |
| 1/2 cup | Nutritional yeast |
| 2 tsp | Salt |
| 1 tsp | Cumin |
| 1/4 tsp | Cayenne pepper |
| 1 tsp | Black pepper (Freshly ground) |
| 8 cup | Water |
1. Soak dry split peas overnight or for several hours to reduce cook time.
2. Rinse split peas and strain excess liquid.
3. Chop onions and garlic into small pieces. Chop potatoes and carrots into small chunks.
4. Add all ingredients to crockpot or regular pot for the stovetop. Cover with water.
5. Crockpot: Cook on high for about 5 hours or until split peas begin to disintegrate.
Stovetop: Bring pot to low boil and reduce heat. Cook on medium heat until peas are soft and dissolve into the soup's broth.
6. Blend half of the pots contents and return them to the pot for a slightly chunky soup. Or, blend the entire pot for a silky smooth split pea soup.
| Meat Alternative | 0.4 |
| Vegetables | 2.1 |
