Vegan Split Pea Soup

Vegan split pea soup is simple, hearty, and so flavorful. I received high praise from both my vegetarian daughter and my carnivore husband for this meal.

Vegan Split Pea Soup in a white bowl.

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.

Tips And Variations

Not really wanting to go vegan?

  • Use chicken stock and a cup of diced ham for a delicious split pea soup with ham.
  • Do you save your ham bones? This is a perfect soup to use those up. Just toss it in there. Remove the bone and chop up the ham after an hour. Add the ham back and continue to cook as instructed.

Why This Recipe Works

With all things, it has to taste good. And this soup tastes excellent! But what’s really amazing is all the health benefits you get when you eat it.

Split pea soup in a white bowl.

With tons of protein, fiber, and B vitamins, this will be great for your liver functions. It will also aid in weight loss, keeping you full longer.

It’s also full of iron, zinc, and phosphorus. This may help with hypertension and cholesterol reduction.

Peas also assist in stabilizing your blood sugar. Plus all the benefits of the vitamins in the vegetable stock. I’m not sure what constitutes a super-food, but this sure sounds like one.

But always … it has to taste good. And it does!!

How To Make Vegan Split Pea Soup

Diced carrots, celery, onions, and potatoes on a wooden cutting board.

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 start to soften for about 10 minutes.

Add the bay leaf, garlic, and thyme and saute for 1 minute.

Split peas, and vegetables in a pot.

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, occasionally stirring until peas are soft.

A black ladle spooning out the split pea soup.

Remove bay leaf. Use an immersion blender to puree some of the soup, and 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.  But we did not miss the ham in this split pea soup one bit.

FAQ

Is split pea soup healthy?

Absolutely! This soup is high in protein, iron, zinc, and fiber from the split peas. The vegetable stock contains vitamin A which improves eye health, and the calcium aids in bone strength. There are tons of health benefits from split pea soup.

Can split pea soup aid in weight loss?

Yes! Split pea soup is rich in protein and fiber, which is a great aid in weight loss efforts by keeping you full longer. It’s very nutritious and is low in fat as well.

Is split pea soup good for your liver?

Yes. Split pea soup is rich in fiber and protein and low in fat. This makes it great for your liver!

Other Soup Recipes

Vegan Split Pea Soup in a white bowl.

Vegan Split Pea Soup Recipe

Vegan Split Pea Soup – Simple, hearty and so flavorful. You will never know it’s vegan!
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Gluten-Free, soup, split pea, vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
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

Recipe adapted from TheMostlyVegan

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13 Comments

  1. 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 Helen5 stars

  2. 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!

  3. 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.5 stars

  4. 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.5 stars

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