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+ servings
Vegan Split Pea Soup in a white bowl.
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5 from 6 votes

Vegan Split Pea Soup Recipe

Vegan Split Pea Soup - Simple, hearty and so flavorful. You will never know it's vegan!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: Gluten-Free, soup, split pea, vegan, Vegetarian
Servings: 8
Calories: 264kcal
Author: Leigh Harris

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 small carrots, diced
  • 3 stalks celery, diced
  • 1-2 medium potatoes, chopped (I left mine unpeeled)
  • 1 pound dried split green peas, rinsed and sorted
  • 8 cups vegetable broth

Instructions

  • Add olive oil to a large pot or dutch oven over medium heat.
  • Add onions and sauté until the onions are starting to soften about 10 minutes.
  • Add the bay leaf, garlic and thyme saute for 1 minute.
  • Add the carrots, celery, potatoes, split peas, salt, pepper, and vegetable broth. Bring to a boil, then simmer uncovered for 45 - 55 minutes, stirring occasionally until peas are soft. (Be sure to have some bubbles in the pot from a high enough simmer or the peas might take longer to soften.)
  • Remove bay leaf.
  • Use an immersion blender to puree some of the soup, leave some chunks. Or place 2 cups of soup in a blender. Puree and return to pot.
  • Season with salt and fresh ground pepper to taste. Serve hot.
  • Soup will thicken as it cools.
  • (Add water in small increments to thin when reheating, if desired.)

Nutrition

Calories: 264kcal | Carbohydrates: 43g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 1256mg | Potassium: 736mg | Fiber: 16g | Sugar: 8g | Vitamin A: 3717IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg