5 from 1 vote
Vegan Split Pea Soup
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Vegan Split Pea Soup - Simple, hearty and so flavorful. You will never know it's vegan!
Course: Soup
Cuisine: American
Servings: 8
Author: Don't Sweat The Recipe
  • 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 celery stalks, diced
  • 1-2 medium potatoes, chopped (I left mine unpeeled)
  • 1 pound dried split green peas, rinsed and sorted
  • 8 cups vegetable broth
  1. Add olive oil to a large pot or dutch oven over medium heat.
  2. Add onions and sauté until the onions are starting to soften about 10 minutes.
  3. Add the bay leaf, garlic and thyme saute for 1 minute.
  4. 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.)
  5. Remove bay leaf.
  6. 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.
  7. Season with salt and fresh ground pepper to taste. Serve hot.
  8. Soup will thicken as it cools.
  9. (Add water in small increments to thin when reheating, if desired.)