If you’re looking for a cozy, comforting dish that’s super nourishing and totally plant-based, this Vegan Split Pea Soup Recipe is going to be your new favorite. I absolutely love how creamy and satisfying it turns out without any cream or dairy—just simple ingredients that pack a big flavor punch. Whether you’re making it for a chilly evening or prepping ahead for an easy weekday meal, it’s a reliable kitchen hug.
When I first tried this recipe, I was charmed by how minimal effort got me such rich, homey soup. Plus, it’s budget-friendly and fridge-friendly too, so you can enjoy leftovers that taste even better the next day. You’ll find that this Vegan Split Pea Soup Recipe becomes your go-to when you want something wholesome, easy, and really tasty.
Why You’ll Love This Recipe
- Rich, Creamy Texture: Split peas naturally break down into a velvety, thick soup without needing any cream.
- Simple, Pantry-Friendly Ingredients: Most items are staples you probably already have, making this a go-to any day.
- One-Pot Ease: Minimal cleanup means you get hearty comfort food with almost no fuss.
- Versatile & Customizable: Adjust herbs, spices, or toppings to suit your flavor mood perfectly.
Ingredients You’ll Need
This Vegan Split Pea Soup Recipe combines veggies, herbs, and simple spices that work harmoniously to create depth and warmth in every spoonful. I recommend rinsing the split peas well to avoid any dust or bitterness and choosing a good-quality vegetable broth to boost the flavor.
- Olive oil: Adds a lovely richness and helps soften the veggies at the start.
- Yellow onion: Provides a sweet, aromatic base when cooked down.
- Celery: Gives a subtle crunch and savory undertone.
- Carrots: Add natural sweetness and color.
- Garlic: For that punch of warmth and depth.
- Bay leaves: Infuse the soup with earthy fragrance while simmering.
- Black pepper & sea salt: Essential seasonings to balance the soup.
- Fresh thyme (or dried): Offers a woodsy herb note that’s classic in pea soups.
- Dried oregano: Adds a subtle herbal layer.
- Smoked paprika: Brings a gentle smoky warmth that makes this soup extra comforting.
- Dry split peas: The star ingredient that thickens and flavors the soup wonderfully.
- Vegetable broth: The flavorful liquid base—use homemade or low-sodium store-bought.
- Tamari: Gives a salty, umami kick—perfect for enhancing the plant-based flavor.
- Fresh lemon juice: Brightens and balances the rich soup just before serving.
- Optional toppings (parmesan, cracked pepper, parsley): Add texture, freshness, or a savory finish based on what you prefer.
Variations
I love how easy it is to tweak this Vegan Split Pea Soup Recipe to make it your own. Whether you want to add a bit more spice, swap out some veggies, or make it extra thick or brothy, this recipe welcomes your creativity!
- Add greens: Toss in some chopped spinach or kale during the last 10 minutes for a green boost—I’ve done this often and it’s a fresh upgrade every time.
- Spice it up: A pinch of cayenne or chili flakes can add a nice kick if you’re feeling bold.
- Hearty veggies: Sometimes I throw in diced potatoes or parsnips for even more texture and heartiness.
- Herb swaps: If you don’t have fresh thyme, rosemary or marjoram work wonderfully too.
- Make it thicker or lighter: Adjust the broth amount to your soup consistency preference.
How to Make Vegan Split Pea Soup Recipe
Step 1: Sauté Your Base Vegetables
Start by warming olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Then add the chopped onion, celery, carrots, and minced garlic. Stir around every now and then, cooking until the veggies begin to soften and the onion turns translucent—about 5 to 7 minutes. This step builds the foundation of flavor, so don’t rush it! The patience here pays off in a sweeter, more complex soup.
Step 2: Add Spices and Split Peas
Next, toss in the bay leaves, black pepper, sea salt, thyme, oregano, smoked paprika, and rinsed split peas. Give it all a good stir and let those spices toast with the vegetables for about one minute. This wakes up the herbs and spices, making their aroma sing and really elevating the finished soup.
Step 3: Simmer Until Soft
Pour in the vegetable broth and bring everything to a boil. Once boiling, immediately turn the heat down to low, cover the pot, and let it simmer gently. The peas will need around 60 minutes to cook fully soft and start breaking down, which creates that luscious thickness we love. Keep an eye on it and add a splash more broth or water if you want a thinner soup.
Step 4: Final Flavor Boosts
When the peas are tender and the soup is thick and comforting, stir in the tamari and fresh lemon juice. This little finishing touch adds a burst of umami and brightness that really lifts the whole bowl. Taste and adjust salt and pepper according to your preference before serving.
Pro Tips for Making Vegan Split Pea Soup Recipe
- Rinse Your Peas Thoroughly: I used to skip this step, but rinsing split peas removes grit and improves the soup’s texture.
- Low and Slow Simmering: A gentle simmer prevents the peas from sticking and gives that velvety finish.
- Adjust Consistency While Cooking: Adding extra broth little by little lets you control how thick or thin you want your soup.
- Finish with Brightness: The lemon juice at the end is key—it wakes up the flavors beautifully, don’t skip it!
How to Serve Vegan Split Pea Soup Recipe
Garnishes
I’m a big fan of topping this soup with a sprinkle of cracked black pepper and chopped fresh parsley because it looks fresh and adds a bit of herbal brightness. If you’re not strictly vegan, a little parmesan on top is fantastic and adds a savory contrast. For vegan options, nutritional yeast makes a great cheesy substitute. Sometimes I even drizzle a bit of good olive oil or vegan sour cream for extra richness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita—you’ll want something to scoop with! My family especially loves a sharp, garlicky toasted baguette alongside. A fresh green salad or roasted veggies can round out the meal if you want more variety.
Creative Ways to Present
For special occasions, I like serving Vegan Split Pea Soup Recipe in mini bread bowls—that little touch makes it feel festive and fun. Another idea is swirling in a bright pesto or herby oil right before serving. It’s a simple addition that looks impressive and adds a flavor pop.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool to room temperature then store it in an airtight container in the fridge. It keeps well for 3-4 days, and I love that the flavors deepen overnight. When reheated, it tastes even more comforting and thick.
Freezing
This soup freezes beautifully, which is great for meal prep. I portion it into freezer-safe containers or zip-top bags and label with the date. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove. The texture stays nice, and it’s a lifesaver on busy days.
Reheating
To reheat, I prefer warming it slowly on low heat on the stovetop with a splash of water or broth to loosen it up if needed. Stir often to prevent sticking. Avoid the microwave when possible, as slow reheating preserves the creaminess best.
FAQs
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Can I use green split peas instead of yellow for this soup?
Absolutely! Both yellow and green split peas work well in this Vegan Split Pea Soup Recipe. Yellow peas tend to break down a little quicker and produce a slightly sweeter flavor, while green peas have a slightly earthier taste. Either will give you that creamy texture you want.
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Do I need to soak the split peas before cooking?
No soaking is necessary for split peas; they cook relatively quickly compared to other legumes. Just be sure to rinse them well before adding to your soup to remove any dust or debris.
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How can I make this soup gluten-free?
This Vegan Split Pea Soup Recipe is naturally gluten-free, but watch out for tamari brands that might contain gluten unless labeled gluten-free. Alternatively, you can use coconut aminos or soy sauce alternatives that fit your dietary needs.
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Can I make this soup in a slow cooker?
Yes, you can! Just sauté your veggies first (or skip if preferred), then combine all ingredients in the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours, until the peas are soft and soup is thickened. Add lemon and tamari right before serving to keep their flavors bright.
Final Thoughts
This Vegan Split Pea Soup Recipe is one of those dishes that feels like a warm hug on a plate. It’s easy enough for weeknight dinners but special enough to impress friends and family. Every time I make it, I’m reminded that simple ingredients, good patience, and a few tricks can deliver something truly comforting and delicious. I hope you enjoy making it as much as I do—trust me, once you try it, it’ll become a staple in your kitchen too.
Print
Vegan Split Pea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
A hearty and comforting Vegan Split Pea Soup made with tender split peas, fresh vegetables, and flavorful herbs. This easy-to-make soup is perfect for a nutritious, plant-based meal that is both satisfying and delicious.
Ingredients
Soup Base
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
Seasonings
- 2 bay leaves
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Main Ingredients
- 1 lb bag dry split peas, rinsed
- 6 cups vegetable broth, plus more as desired to thin
Finishing Ingredients
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
Toppings (Optional)
- Cracked pepper
- Parmesan cheese
- Chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large dutch oven or stockpot over medium heat. Add chopped onion, celery, carrots, and minced garlic. Cook while stirring occasionally until the vegetables begin to soften, about 5-7 minutes.
- Add Spices and Peas: Stir in bay leaves, black pepper, sea salt, fresh or dried thyme, dried oregano, smoked paprika, and the rinsed dry split peas. Cook for another minute, stirring constantly to combine the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let cook until the peas are very soft and tender, approximately 60 minutes.
- Finish the Soup: When the split peas have softened, stir in tamari and fresh lemon juice to enhance the flavor. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with optional cracked pepper, parmesan cheese, and chopped fresh parsley if desired. Serve hot.
Notes
- For a creamier texture, blend a portion of the soup and then stir it back into the pot.
- To keep the recipe fully vegan, omit the parmesan topping or use a vegan alternative.
- If the soup is too thick, add extra vegetable broth or water to reach the desired consistency.
- Split peas do not need to be soaked before cooking, but rinsing them is recommended.
- Storing: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
