Vegan Split Pea Soup
Vegan split pea soup is simple, hearty and so flavorful.
I received high praises from both my vegetarian daughter and my carnivore husband for this meal.
My husband and I really enjoy split pea and ham hock soup. But, he said, “Babe, this soup is really, REALLY good”.
It’s always a home run for me when I can please everyone with one meal.
Check out our Creamy Tomato Basil Soup!
Vegan Split Pea Soup
This vegan or vegetarian split pea soup is so easy. No dairy products, no chicken stock, gluten-free, just healthy eating at its best!
Add olive oil to a large pot or dutch oven over medium heat. Add onions and sauté until the onions are starting to soften for 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. Once boiling, reduce the heat down and simmer uncovered for 45 – 55 minutes, stirring occasionally until peas are soft.
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 pepper to taste.
Soup will thicken as it cools.
I love most all soups but I, like my husband, enjoy meat. We did not miss the ham in this split pea soup one bit.
Try our super easy Vegetable Dumpling Soup!
Easy Split Pea Soup Recipe
Vegan Split Pea Soup Recipe
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
Recipe adapted from TheMostlyVegan
This looks like a very tasty winter recipe. Great.
Thank you, Reuven!
I’ve never tried Split Pea Soup now that I think of it! You’ve made this look delicious, so may need to give this a try =) #TurnItUpTuesday
Thank you so much, Selena!
I love Split Pea Soup and your recipe looks fabulous! Hope you are having a great day and thanks so much for sharing you awesome post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
I made this tonight and it was great! Both my husband and I loved it. I blended the entire amount in a blender and it was so creamy!
That’s awesome, Lorna. Glad you liked it! 🙂
The recipe you have shared is really awesome & yummy. I always love to try new recipes like this. Thanks for your hard work. Keep the things up. Cheers.
made this recipe. we love it. I add sliced mushrooms and turnips instead of potatoes. both work well and this recipe and its seasoning is super. thanks so much.
Thank you so much, Luann!