Split-Pea Chowder

A stripped-down, vegan split pea soup that thickens itself as the peas break down into a creamy, starchy base. Potato, onion, celery, and grated carrot round it out into a hearty chowder with no cream or butter needed.

Split peas are the workhorse here. As they simmer, they dissolve and create that thick, porridge-like body that makes split pea soup so satisfying. The diced potato adds substance and breaks down at the edges, further thickening the broth. Grated carrot goes in near the end so it keeps a little texture and adds a pop of sweetness and color.

Serving this over whole grain toast, cooked whole wheat, or brown rice turns it from a starter into a filling, protein-packed meal.

Kitchen Tips

• No need to soak split peas before cooking. They break down on their own during simmering.
• Stir occasionally as it thickens. Split pea soup likes to stick to the bottom of the pot once it gets thick.
• Add the grated carrot and basil at the end to preserve their color and fresh flavor.
• If the chowder gets too thick, thin it with a splash of hot water until you hit your preferred consistency.

Variations

• Add a smoked ham hock or a few strips of bacon for a non-vegan version with smoky depth.
• Stir in a teaspoon of cumin and smoked paprika for a warmer, more complex spice profile.
• Blend half the soup for a smoother consistency while keeping some chunky texture.