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 soup is so easy. No dairy products, no chicken stock, gluten-free, just healthy eating at it’s 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 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.

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

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5 from 1 vote

Vegan Split Pea Soup

Vegan Split Pea Soup – Simple, hearty and so flavorful. You will never know it’s vegan!

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Soup

Cuisine: American

Keyword: soup, split pea, vegan, Vegetarian

Servings: 8

Calories: 264kcal

Author: Don’t Sweat The 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

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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