There’s nothing quite as comforting as a big pot of homemade soup, and this Vegetable & Split Pea Soup from Wasteless Pantry ticks all the boxes. It’s hearty, nourishing, gluten free, and perfect for meal prep, feeding a crowd, or freezing for future busy nights. Plus, it’s made from simple, wholesome ingredients that can all be sourced without waste from your local Wasteless Pantry.

This recipe blends yellow and green split peas with classic aromatics like onion, carrot, celery, and garlic, simmered slowly in stock with a bay leaf until the peas are creamy and the veggies are soft. It’s finished by pureeing the soup for a smooth, velvety texture — perfect served with a thick slice of crusty bread.

Serves 8

Ingredients:

• 1–2 tbsp olive oil
• 2 cups diced onion
• 2 cups diced carrot
• 2 cups diced celery
• 2 garlic cloves, crushed
• 1 cup (185g) yellow split peas
• 1 cup (185g) green split peas
• 8 cups vegetable or chicken stock
• 1 bay leaf
• Salt and pepper to taste

Stovetop Method:

1. In a large stockpot, heat olive oil over medium heat.
2. Add onion, carrot, celery, and garlic. Cook until the onion softens.
3. Stir in both types of split peas, stock, and bay leaf. Cover and bring to a boil.
4. Reduce heat and simmer gently for 2.5 hours, stirring frequently to prevent sticking.
5. Remove bay leaf. Puree the soup using a stick blender (or blend in batches in a heat-safe blender).
6. Return to pot to warm through. Season with salt and pepper to taste.

Slow Cooker Option:
To make this soup even easier, you can use a slow cooker. Simply sauté the onion, carrot, celery, and garlic first for extra flavour, then add everything to your slow cooker and cook on low for 8–9 hours or high for 4–5 hours. Blend and season as usual for a fuss-free, set-and-forget meal.

This soup is packed with protein and fibre from the split peas and makes a nutritious, low-waste meal. Buy your split peas, oil, herbs, and more package free at Wasteless Pantry.