Perfect vegan Split PEA SOUP

This vegan split pea soup is a cozy classic that's been part of my meals for years. It's easy to make, packed with veggies, and loaded with plant-based protein, making it a perfect choice for chilly days. Simple, nutritious, and full of flavor!
Recipe

ABOUT THIS VEGAN PEA SOUP

This hearty vegan split pea soup is a favorite in my home—it’s easy to make, packed with vegetables and plant-based protein, and perfect for chilly days. It’s one of those comforting, go-to meals that always hits the spot, alongside broccoli soup, fideo soup, and lentil soup.

The soup is thick, almost like a stew, and made with a base of onion, celery, carrot, and spices. Traditionally, split pea soup includes bacon or ham, but this version is just as flavorful without it.

I love serving it with crispy shiitake bacon, fresh herbs, croutons, or roasted chickpeas, but honestly, I prefer it with just a drizzle of olive oil on top for that perfect finishing touch.

Ingredients to Make the Soup

  • Green split peas: Before cooking, rinse them well and check for any stones. You can also use yellow split peas as a substitute.
  • Carrots and celery
  • Chopped onion and garlic
  • Olive oil
  • Herbs: Parsley, thyme, bay leaf, and marjoram
  • Powdered mustard
  • Vegetable broth or water

How to Measure Fresh and Dried Herbs

  • 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.
  • For example, use one teaspoon of dried thyme if you don’t have fresh.

How to Make Vegan Split Pea Soup

  1. In a large pot, heat olive oil over medium heat. Add the onion, celery, and carrot. Sauté for about 5 minutes, or until the onion is translucent.
  2. Add the garlic and sauté for another 3 minutes.
  3. Add the rest of the ingredients (split peas, herbs, mustard, broth or water). Bring it to a simmer.
  4. Cook over medium-low heat for 30–40 minutes, until the peas are tender and fully cooked.
  5. Finish with a splash of olive oil and season with salt and pepper to taste.

Slow Cooker Instructions

  1. Sauté the onion, celery, and carrot in olive oil until softened.
  2. Transfer the veggies to the slow cooker along with the rest of the ingredients.
  3. Set the slow cooker to high and cook for at least 4 hours.

Instant Pot Instructions

  1. Use the sauté function on the Instant Pot to cook the onion, celery, carrot, and garlic with the spices.
  2. Add the remaining ingredients, cover, and select the chili or beans function. Let it cook under pressure for about 20 minutes.
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Perfect Vegan Split Pea Soup

Alejandra Graf
This vegan split pea soup is a cozy classic that’s been part of my meals for years. It’s easy to make, packed with veggies, and loaded with plant-based protein, making it a perfect choice for chilly days. Simple, nutritious, and full of flavor!
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Prep Time 5 minutes
Cook Time 45 minutes
0 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 252 kcal

Equipment

  • Soup pot

Ingredients
  

  • 5 cups vegetable broth or water
  • 1 ½ cups dried split peas
  • 3 medium carrots diced
  • 1 medium onion diced (about ¾ cup)
  • 2 celery stalks chopped (about ½ cup)
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley or 1 ½ tablespoons dried
  • ¼ tablespoon powdered mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for about 5 minutes, until the onion becomes translucent.
  • Add garlic: Stir in garlic and sauté for another 3 minutes.
  • Cook soup: Add the split peas, broth or water, parsley, mustard, thyme, marjoram, bay leaf, and a pinch of salt and pepper. Bring to a simmer.
  • Simmer: Cover and simmer for 30-40 minutes, stirring occasionally, until the peas break down and the soup reaches a thick, stew-like consistency.
  • Finish and serve: Drizzle with a little olive oil, then season with more salt and pepper if needed. Serve warm.

Notes

  • Herb swaps: Feel free to swap the thyme for basil or another herb you like.
  • Smoky flavor: Add a few dashes of liquid smoke to get a smoky, bacon-like flavor.
  • Make it heartier: Add diced potatoes to the soup for a more filling dish.
  • Portion adjustments: If you don’t need a large batch, halve the recipe.
  • How to Store the Soup Refrigerate: Keep leftovers in an airtight container for up to 4 days.
  • Freeze: Let the soup cool completely before transferring to a freezer-safe container or bag. It can be stored for up to 3 months. Be sure to leave room for expansion.
  • Reheating: When reheating, you may need to add extra liquid as the soup thickens.

Nutrition

Serving: 1cupCalories: 252kcalCarbohydrates: 39gProtein: 13gFat: 5gSodium: 817mgPotassium: 651mgFiber: 14gSugar: 8gVitamin A: 6000IUVitamin C: 9mgCalcium: 56mgIron: 2.8mg
Keyword split pea soup without ham, vegan split pea soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe was first published in May 2014.

Alejandra Graf
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