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Lemony Spinach Split Pea Soup

Lemony Spinach Split Pea Soup


  • 4 cups uncooked green split peas
  • 1 onion, chopped
  • 4 cups chopped celery
  • 2 cups water or low-sodium vegetable broth
  • 1 teaspoon salt
  • 2 cups baby spinach
  • Juice of 1 lemon


  1. In a soup pot over medium heat, combine all soup ingredients except spinach and lemon. Bring to a boil.
  2. When soup comes to a boil, turn down heat to a simmer and continue simmering until split peas are thoroughly cooked, about 45 minutes.
  3. When peas are cooked, remove from heat and add spinach and lemon juice.
  4. Leave soup as is or puree for a smoother texture.


  • Recipe provided by 5 Plant-Based Freezer-Friendly Meals ecookbook by Kayli Dice, plant-based nutrition expert and recipe blogger at The Plant Eaters' Manifesto

Nutrition Information

Per serving: 353 kcal cal., 1 g fat) (63 g carb., 26 g fiber, 25 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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