About this recipe
This vegan split pea soup has become one of my go-to weeknight meals and honestly, I think it’s one of the most underrated soups out there. No soaking required, everything comes together in one pot, and in less than 45 minutes, you have something deeply comforting, packed with plant-based protein, and full of flavor that tastes like it’s been simmering all day. The carrots, celery, and herbs do all the heavy lifting. Traditional split pea soup almost always includes bacon or a ham hock for smokiness; this version skips all of that and still delivers real flavor.
If you’re into cozy vegan soups, this one sits alongside my broccoli soup, Mexican lentil soup, and fideo soup as a permanent fixture in my kitchen rotation. I love serving it with a drizzle of good olive oil on top and some crusty bread on the side — simple, satisfying, done.
Ingredients to make the soup
Ingredient notes
- Split peas (yellow or green): No soaking needed, just rinse and check for any small stones. Yellow peas give a creamier, milder result; green peas are earthier and more traditional.
- Carrots, celery, and onion: The classic mirepoix that builds the flavor base. Dice them small, so they soften evenly.
- Garlic: Add it after the vegetables so it doesn’t burn.
- Olive oil: Used twice, once to sauté the vegetables, and again as a finishing drizzle right before serving. Use a good one.
- Dried thyme and marjoram: Together, these two give the soup its herby backbone. If you only have one, use thyme. No thyme? Dried basil or herbes de Provence both work.
- Powdered mustard: Just a little. It doesn’t taste like mustard — it adds a savory depth that makes the soup feel more complex.
- Bay leaf: Remove before serving. It’s one of those ingredients you miss when it’s not there.
- Vegetable broth or water: Broth adds more depth. Water works fine — just season generously.
- Fresh parsley: Stirred in at the end or scattered on top. Adds freshness and color.
Fresh vs. dried herbs
If you want to use fresh herbs instead of dried, the swap is easy: 1 tablespoon fresh = 1 teaspoon dried. Fresh thyme and fresh marjoram both work beautifully here — add them at the end rather than the beginning so they stay bright.
How to make split pea soup
- Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Don’t rush this step; it builds the flavor base.
- Add the garlic. Cook for another 1–2 minutes until fragrant. Don’t let it burn.
- Add everything else. Stir in the rinsed split peas, broth or water, mustard powder, thyme, marjoram, and bay leaf.
- Simmer. Bring to a boil, then reduce to medium-low heat. Cook uncovered for 30–40 minutes, stirring occasionally, until the peas are completely soft and starting to break down. The soup thickens as it cooks.
- Finish. Remove the bay leaf. Season with salt and pepper. Serve with a generous drizzle of olive oil and fresh parsley on top.
Instant Pot instructions
- Set to Sauté mode. Cook the onion, celery, carrot, and garlic in olive oil with the spices for about 5 minutes.
- Add the split peas and broth. Lock the lid and set to Pressure Cook (High) for 15 minutes.
- Allow natural pressure release for 10 minutes, then manually release the rest. Remove the bay leaf, season, and serve.
Slow cooker instructions
- Sauté the onion, celery, carrot, and garlic in olive oil until softened, about 5 minutes. You can skip this for a dump-and-go version, but the flavor is noticeably better with the sauté step.
- Transfer to the slow cooker with all remaining ingredients.
- Cook on High for 4–6 hours or Low for 7–8 hours, until the peas are completely soft.
Tips for the best split pea soup
- Don’t skip the finishing olive oil. A good drizzle right before serving adds richness and brings everything together. Worth using a nice extra virgin here.
- The soup thickens as it sits. If you’re reheating leftovers, just add a splash of water or broth and stir it comes right back.
- Add potatoes for extra heartiness. One or two medium potatoes, diced small and added with the peas, make this even more filling and add a nice creaminess.
- Want it smoky? A pinch of smoked paprika gives you that depth that traditional recipes get from ham. Totally optional, but good.
- Can’t find marjoram? Dried basil or herbes de Provence both work well as substitutes.
How to serve it
My favorite way is simple: a drizzle of good olive oil and a handful of fresh parsley. But if you want to make it a little more special, try it with:
- Crispy shiitake bacon — adds that smoky, savory bite that’s missing without the ham.
- Homemade croutons — a little crunch goes a long way in a thick soup.
- Roasted chickpeas — for extra protein and texture.
- A squeeze of lemon — brightens the whole bowl.
- Crusty bread or warm tortillas on the side.
Storage and reheating
- Refrigerator: Keeps well for up to 5 days in an airtight container. The soup thickens as it cools — add a splash of water or broth when reheating and it comes right back.
- Freezer: Freezes beautifully for up to 3 months. Let it cool completely, portion into freezer-safe containers, and thaw overnight in the fridge.
- Reheating: Warm on the stovetop over medium-low heat with a splash of broth, stirring occasionally. Works in the microwave too.
Frequently asked questions
One-Pot Split Pea Soup
Equipment
- 1 Large soup pot (at least 4 liters / 4 quarts)
Ingredients
- 1½ cups dried split peas rinsed
- 5 cups vegetable broth or water
- 3 medium carrots diced small
- 1 medium white or yellow onion diced small (about ¾ cup)
- 2 celery stalks chopped (about ½ cup)
- 3 cloves garlic minced
- 2 tablespoons olive oil plus more for serving
- ¼ teaspoon powdered mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 bay leaf
- 3 tablespoons fresh parsley chopped (or 1½ tablespoons dried)
- Salt and pepper to taste peas need a good pinch of salt
Instructions
- Sauté the vegetables. Heat olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Don't rush this step — it builds the flavor base for the whole soup.
- Add the garlic. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Build the soup. Add the rinsed split peas, broth or water, mustard, thyme, marjoram, and bay leaf. Stir to combine. Bring to a boil.
- Simmer uncovered. Reduce heat to medium-low and cook uncovered for 30–40 minutes, stirring occasionally, until the peas have broken down completely and the soup is thick and stew-like. If it gets too thick before the peas are done, add a splash more broth.
- Finish and serve. Remove the bay leaf. Stir in the parsley. Taste and adjust salt and pepper. Ladle into bowls and finish with a drizzle of olive oil.
Notes
- No soaking needed. Split peas cook directly from dry — just rinse them first and check for any small stones.
- Smoky flavor: A few dashes of liquid smoke added in step 3 give you a deep, bacon-like depth without any meat.
- Make it heartier: Add 1–2 medium potatoes, diced small, in step 3 along with the split peas. They soak up the broth, making the soup even more filling.
- Herb swaps: No thyme or marjoram? Dried basil or herbes de Provence both work well.
- Yellow vs. green split peas: Both work. Yellow peas cook up slightly creamier and milder; green peas are earthier with a more traditional flavor.
- Refrigerator: Store in an airtight container for up to 5 days. The soup thickens as it cools. Add a splash of broth or water when reheating and stir until smooth.
- Freezer: Cool completely before transferring to a freezer-safe container. Stores for up to 3 months. Leave room at the top for expansion.
- Reheating: Warm on the stovetop over medium-low with a splash of extra liquid, stirring occasionally. Microwave works too.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe was first published in May 2014. Updated April 2025.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.