This easy vegan split pea soup recipe is like a hug in a bowl-nourishing, comforting, and delicious! It’s packed with protein and fiber for a satisfying lunch or dinner meal. It’s light on calories but full of taste and nutrition!
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When it comes to easy and delicious meals, a piping-hot bowl of delicious split pea soup is at the top of my list. While traditional split pea soup is made with ham (also yummy), I promise you won’t miss the meat.
But if you’re craving a more traditional version and have a leftover ham hock, toss it in the pot for an extra hearty soup!
What you’ll love about this vegan split pea soup:
What are Split Peas?
Split peas are a type of legume commonly used in soups, stews, and curries. They are a great protein, fiber, iron, and magnesium source. Yellow or green peas are peeled and dried. The skin is then removed to “split” the pea. Similar to lentils, they cook more quickly than other legumes-no soaking required!
Vegan Split Pea Soup Ingredients
You should be able to find all the ingredients at your grocery store. See the recipe card at the bottom of this post for full ingredient amounts and instructions.
- Split Peas. I used green split peas in this soup, but you can also make it with yellow split peas.
- Extra Virgin Olive Oil. For sauteeing the vegetables. You can also use avocado oil, another heart-healthy choice.
- Fresh Vegetables. Traditional split pea soup ingredients are carrots, yellow onion, and celery. I omitted the celery as I’m not a huge fan. On the other hand, potatoes are a must IMO because they make for an extra creamy soup. Not to mention I 💛 potatoes!!!
- Broth. I make this soup with my favorite mild vegetable broth, Imagine Low Sodium Organic No-Chicken Broth. Use any broth, including chicken broth, if you’re not making a vegan or vegetarian version.
- Seasonings. Fresh thyme, oregano, salt, and ground black pepper. Other optional herbs and seasonings include Bay leaves, nutritional yeast, smoked paprika, or liquid smoke.
- Optional Toppings. Lemon juice, fresh parsley, additional thyme, oregano, or other fresh or dried herbs.
How to Make Vegan Split Pea Soup
- Prep your veggies. Chop onion, carrots, and potatoes.
- Heat a stockpot or large pot on medium heat on the stove top. Add olive oil, onions, and carrot. Saute to soften vegetables.
- Add seasonings to vegetables, along with split peas and broth. If you don’t have any broth, add 8 cups of water instead.
- Bring soup to a boil, then simmer for 30 minutes. Add potatoes and simmer for 30 minutes or until split peas are cooked.
- Add additional veggie broth or water if you like your split pea soup a little thinner.
What to Serve with This Easy Vegan Split Pea Soup
- Serve this comforting soup with crusty bread (gluten-free if desired). Or make my best EVER cheese rolls (pictured above-SO good!)
- Soup + fresh fruit makes a light yet satisfying meal.
- For a heartier meal, enjoy leftover soup with one of these salads: Easiest Ever Chickpea Salad, Refreshing Grapefruit Salad with Hazelnuts, or Fresh and Easy Quinoa Tabbouleh.
Meal Prep & Storing Leftovers
Another great thing about this vegan split pea soup recipe is that it is perfect for meal prep. You can make a big batch of soup and store it in an airtight container in the fridge or freezer for later.
Then, when you’re ready to eat, reheat the soup on the stove or microwave. This flavorful soup is also great for packing in a thermos and taking to work or school for lunch.
FAQs about Split Pea Soup
Vegan Split Pea Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, skin removed
- 4 medium carrots, peeled
- 1 pound split peas
- 64 ounces vegetable broth, i.e. “No Chicken” Broth, low sodium
- 2 teaspoons fresh thyme, lightly chopped
- 2 teaspoons fresh oregano, lightly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 pounds potatoes, Yukon Gold
Instructions
- Finely chop onion and carrots in a food processor, or with a knife. Set aside. Finely chop potatoes (keep peel on) in food processor or with a knife.
- Heat a 6 or 8 quart stockpot on medium high. Add olive oil and chopped onions and carrot. Saute for 3 minutes to soften vegetables.
- Add thyme and oregano to vegetables, along with split peas and vegetable broth. Season with salt and pepper.
- Bring to a boil, then turn down heat to simmer for 30 minutes. After 30 minutes add potatoes and simmer for an additional 30 minutes, or until split peas are cooked.
- Serve while hot. Leftover soup can be cooled to room temperature, then placed in a freezer safe container to freeze for up to 3 months.
Notes
Tips and Ingredient Swaps
- Add finely chopped celery when sauteeing vegetables.
- Substitute fresh oregano and thyme for any favorite fresh or dried herbs of your choice. Other optional herbs and seasonings include Bay leaves, nutritional yeast, smoked paprika, or liquid smoke.
- Optional Toppings. Lemon juice, fresh parsley, additional thyme, oregano, or other fresh or dried herbs.
- Add ham bone when cooking or chopped ham when serving if desired.
- You can make this in a slow cooker or Instant Pot for a shorter cooking time. If you try this, let me know how it turns out!
Nutrition
You may also like: Join the Eat More Plants Challenge for better health!
Craving more vegetarian & vegan soup recipes? Here’s more to love!
Did you make this recipe?
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