Vegan Split Pea Soup

Name: Vegan Split Pea Soup
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Ingredients: 2 cups green split peas; 2 cups yellow onion (chopped ); 4 cups Idaho yellow or Yukon Gold potatoes (cubed, I left the skins on); 3 cups carrots (cut into disks); 2 cups celery (diced ); 1 leek (green top removed, washed thoroughly and diced); 3 large cloves garlic (minced); 2 tbsp. olive oil; 8 cups vegetable stock; 2 cups water; 1 tsp. ground mustard; 1 1/2 tsp. sea salt; 3/4 tsp. ground black pepper (to taste); 1 heaping teaspoon teaspoon dried parsley; 1/2 tsp. liquid smoke (optional, but preferred); 3/4-1 tsp. dried marjoram; 3/4 - 1 tsp. dried thyme; 3/4-1 tsp. dried rosemary; 3/4-1 tsp. rubbed sage; 1 tsp. dried oregano; 1 tsp. dried basil; 1 tsp. Salt and pepper (to taste); Oyster crackers ( or gluten free crackers, for garnish)

November 6, 2012Teresa Ambra

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Vegan Split Pea Soup is sensational. Really. I loved this soup! It was amazing. I’ve never eaten split pea soup without ham or sausage before so I was wondering if this recipe would have enough flavor. Boy, was I wrong! This hearty Vegan Split Pea Soup is so flavorful. I will make this soup over and over again because it is SO good.

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I found this spectacular vegan soup recipe at

Vegan Split Pea Soup is one of the best Split Pea Soup recipes I’ve ever eaten.

Every bite of Split Pea Soup is mouthwatering.

Vegan Split Pea Soup is excellent garnished with extra salt and pepper, parsley or thyme. Serve with your favorite bread.

Here’s what I did.

I used these ingredients plus a one-pound bag of split peas for this recipe.

Place a package of dried split peas in a bowl and fill with water to make sure peas are completely submerged. Soak for at least 2 hours. Soaking legumes and grains releases phytates which are harmful, and also being an enzyme process to help make them more easily digestible. I highly recommend you soak all whole grains, (wheat, rice, corn, etc.) and legumes before cooking.

After beans are finished soaking prepare the rest of the soup. Chop up onions and celery, slice carrots, leeks and cube potatoes. Mince garlic. Put all the veggies into a large stockpot.

Add seasonings, olive oil, soaked split peas and Liquid Smoke.

Add vegetable broth.

Bring soup ingredients to a boil and cook for 5 minutes. Reduce heat to medium-low and cook at least an hour to an hour and a half – until the vegetables are fork tender and split peas have cooked.

Puree the soup mixture with an immersion blender until smooth.

Serve soup.

Garnish soup with fresh thyme and and serve with bread, oyster crackers, croutons, or plain.

Vegan Split Pea Soup is healthy, low calorie, gluten free and vegan making it a wonderful meal for anyone trying to eat clean or lose weight.

Here’s the recipe.

VEGAN SPLIT PEA SOUP

(Recipe adapted from

Vegan Split Pea Soup

Teresa Ambra

Vegan Split Pea Soup is so mouthwatering and delicious. This is one of the best Split Pea Soup recipes I've ever eaten. The flavor, seasonings and consistency is wonderful. This vegan, gluten free soup is wonderful comfort food any time of the year.

5 from 1 vote

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Prep Time 40

Cook Time 1 30

Total Time 2 10

Course Main Dish, Soups, Stews & Chowders

Cuisine American

Servings

Calories 288 kcal

Equipment

1 10-quart heavy bottom cooking pot
1 sharp knife for cutting vegetables
1 immersion blender preferred, or regular blender
1 wooden spoon
1 soup ladle
1 vegetable peeler
measuring cups
measuring spoons

Ingredients

2 cups green split peas
2 cups yellow onion chopped
4 cups Idaho yellow or Yukon Gold potatoes cubed, I left the skins on
3 cups carrots cut into disks
2 cups celery diced
1 leek green top removed, washed thoroughly and diced
3 large cloves garlic minced
2 tbsp. olive oil
8 cups vegetable stock
2 cups water
1 tsp. ground mustard
1 1/2 tsp. sea salt
3/4 tsp. ground black pepper to taste
1 heaping teaspoon teaspoon dried parsley
1/2 tsp. liquid smoke optional, but preferred
3/4-1 tsp. dried marjoram
3/4 - 1 tsp. dried thyme
3/4-1 tsp. dried rosemary
3/4-1 tsp. rubbed sage
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. Salt and pepper to taste
Oyster crackers or gluten free crackers, for garnish

Instructions

Check the split peas for stones and remove.
Rinse peas.
Place peas in a bowl and fill with water.
Soak for a few hours.
Once peas have finished soaking, chop the onions and celery.
Slice the carrots, leeks and cube the potatoes.
Put all of the ingredients (except crackers and garnish ingredients) in a 10-quart heavy bottom pot, and bring to a boil for 5 minutes.
Reduce heat to medium-low and cover loosely.
If necessary, add water to keep the vegetables submerged.
Cook for at least 1 to 1 ½ hours or until veggies are fork tender.
Check seasoning.
Add salt, pepper or seasonings as desired.
Purée the soup with an immersion blender until completely done.
To serve, ladle soup into bowls.
Garnish soup with salt, pepper, and parsley or thyme.
Serve with oyster crackers or bread, if desired.

Notes

NOTE: Preparation time does not include time needed to presoak the split peas.

Recipe adapted from Vegan Soup Recipes.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 288kcalCarbohydrates: 54gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1102mgPotassium: 1072mgFiber: 15gSugar: 9gVitamin A: 7214IUVitamin C: 28mgCalcium: 109mgIron: 4mg

Keyword gluten free, soup, split pea soup, split peas, vegan

Tried this recipe?Let us know how it was!

[b]Vegan Split Pea Soup[/b]

Recipe Type: Soups, Stews & Chowders

Cuisine: American

Author: Teresa Ambra adapted from [url href=”http://vegansouprecipe.com/vegan-split-pea-soup-recipe/” target=”_blank” title=”vegan split pea soup”]Vegan Soup Recipes[/url]

Prep time: 40 mins

Cook time: 1 hour 30 mins

Total time: 2 hours 10 mins

Serves: 10

This is one of the best Split Pea Soup recipes I’ve ever eaten. The flavor, seasonings and consistency is wonderful.

Ingredients

2 cups green split peas
2 cups chopped yellow onion
4 cups cubed Idaho yellow or Yukon Gold potatoes (I left the skins on)
3 cups of carrots, cut into disks
2 cups diced celery
1 leek, green top removed, sliced or diced
3 large garlic cloves, minced
2 tbsp. olive oil
8 cups vegetable stock
2 cups water
1 tsp. ground mustard
1 ½ tsp. sea salt
¾ tsp. pepper, to taste
1 heaping teaspoon dried parsley
1/2 teaspoon liquid smoke, optional
3/4 – 1 tsp. marjoram
¾ – 1 tsp. thyme
3/4 – 1 tsp. rosemary
3/4 – 1 tsp. sage
1 tsp. oregano
1 tsp. dried basil
Salt, pepper, parsley for garnish
Oyster crackers or gluten free crackers for garnish

Instructions

Check the split peas for stones and remove.
Rinse peas.
Place peas in a bowl and fill with water.
Soak for a few hours.
Once peas have finished soaking, chop the onions and celery.
Slice the carrots, leeks and cube the potatoes.
Put all of the ingredients (except crackers and garnish ingredients) in a 10-quart heavy bottom pot, and bring to a boil for 5 minutes.
Reduce heat to medium-low and cover loosely.
If necessary, add water to keep the vegetables submerged.
Cook for at least 1 to 1 ½ hours or until veggies are fork tender.
Check seasoning.
Add salt, pepper or seasonings as desired.
Purée the soup with an immersion blender until completely done.
To serve, ladle soup into bowls.
Garnish soup with salt, pepper, and parsley or thyme.
Serve with oyster crackers or [url href=”http://cantstayoutofthekitchen.com/2016/01/13/garlic-herb-french-bread/” target=”_blank”]bread[/url], if desired.

Notes

Preparation time does not include time needed to presoak the split peas.

Vegan Split Pea Soup is a fabulous comfort food recipe on cool weather nights.

Come join me in a bowl of this hearty and tasty soup.

You may also enjoy these delicious recipes!

Split Pea Soup with Ham

15 Bean Soup with Veggies

Vegan Cream of Spinach Soup with Cashews

Vegan Split Pea Soup

Teresa Ambra

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1 30

Total Time 2 10

Course Main Dish, Soups, Stews & Chowders

Cuisine American

Servings

Calories 288 kcal

Equipment

1 10-quart heavy bottom cooking pot
1 sharp knife for cutting vegetables
1 immersion blender preferred, or regular blender
1 wooden spoon
1 soup ladle
1 vegetable peeler
measuring cups
measuring spoons

Ingredients

2 cups green split peas
2 cups yellow onion chopped
4 cups Idaho yellow or Yukon Gold potatoes cubed, I left the skins on
3 cups carrots cut into disks
2 cups celery diced
1 leek green top removed, washed thoroughly and diced
3 large cloves garlic minced
2 tbsp. olive oil
8 cups vegetable stock
2 cups water
1 tsp. ground mustard
1 1/2 tsp. sea salt
3/4 tsp. ground black pepper to taste
1 heaping teaspoon teaspoon dried parsley
1/2 tsp. liquid smoke optional, but preferred
3/4-1 tsp. dried marjoram
3/4 – 1 tsp. dried thyme
3/4-1 tsp. dried rosemary
3/4-1 tsp. rubbed sage
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. Salt and pepper to taste
Oyster crackers or gluten free crackers, for garnish

Instructions

Check the split peas for stones and remove.
Rinse peas.
Place peas in a bowl and fill with water.
Soak for a few hours.
Once peas have finished soaking, chop the onions and celery.
Slice the carrots, leeks and cube the potatoes.
Put all of the ingredients (except crackers and garnish ingredients) in a 10-quart heavy bottom pot, and bring to a boil for 5 minutes.
Reduce heat to medium-low and cover loosely.
If necessary, add water to keep the vegetables submerged.
Cook for at least 1 to 1 ½ hours or until veggies are fork tender.
Check seasoning.
Add salt, pepper or seasonings as desired.
Purée the soup with an immersion blender until completely done.
To serve, ladle soup into bowls.
Garnish soup with salt, pepper, and parsley or thyme.
Serve with oyster crackers or bread, if desired.

Notes

NOTE: Preparation time does not include time needed to presoak the split peas.

Recipe adapted from Vegan Soup Recipes.

Nutrition

Keyword gluten free, soup, split pea soup, split peas, vegan

Tried this recipe?Let us know how it was!

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17 Comments

Tara

January 17, 2020 at 6:32 pm

We’ve been making this for the last few years and still LOVE this recipe! Especially served with homemade French bread.

Reply
1. Teresa
  
  January 18, 2020 at 5:33 pm
  
  Hi, Tara. I’m so glad you enjoy the recipe. I’m sure it’s awesome served with French bread. It’s really one of my favorite vegan soup recipes, and I love Split Pea Soup anyways. Thanks for sharing.
  
  Reply
Joyce

May 26, 2019 at 12:34 pm

Like your friend, I have multiple issues with foods, and have to be ultra careful what I eat. I’ve only realized in the last five months that many previously “safe” foods have become dangerous for me, creating health issues that take me down for days at a time. To find your recipe is a blessing because I really like my legumes, and I especially like split pea soups, both green and yellow. I’ll have to leave the liquid smoke out because of the severe allergies I have, but with so many other wonderful spices and additions that you have in your recipe, I’m sure this must be just what I’m looking for 🙂

Reply
1. Teresa
  
  May 27, 2019 at 6:34 am
  
  Thanks, Joyce. This is one of my favorite vegan recipes. It’s really delicious. I have several other vegan or healthy recipes on my blog. Be sure to check them out.
  
  Reply
Ginger

January 8, 2019 at 9:31 pm

Seemed to be lacking something. So I left it on the warmer and threw in a ham hock. I’ll see if this helps my palate.

Reply
1. Teresa
  
  January 9, 2019 at 8:06 am
  
  Hi, Ginger. We thought it was really tasty for a vegan soup. I had plenty of pepper in mine. I also have a regular split pea soup with ham on my blog that you might prefer.
  
  Reply
MaryB

February 26, 2017 at 9:52 pm

Made this split pea soup (vegan style) according to the recipe exactly as written. It is super delicious!! Thought it would be time consuming because of long list of ingredients but it wasn’t as complicated as I thought! My family loved it! The recipe does make a lot of soup but we will eat it up with no problem!! Thanks for a great recipe!!

Reply
1. Teresa
  
  February 27, 2017 at 9:52 am
  
  Thanks, Mary, so glad to hear your family all enjoyed it. It’s a great soup for leftovers, too!
  
  Reply
Stacey

September 26, 2016 at 2:59 pm

How many calories per serving?

Reply
1. Teresa
  
  September 26, 2016 at 6:51 pm
  
  Sorry Stacey, I don’t have a calorie counter on my blog. But you can import the ingredients to an online counter and get the amount that way. Thanks for stopping by. I hope you try this recipe. It’s really delicious.
  
  Reply
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petit4chocolatier

November 6, 2012 at 9:44 pm

This looks so delicious and very hearty! I love the crackers on the bowl too : )
I am so glad you saved a bowl for me!

Reply
1. Teresa
  
  November 7, 2012 at 11:52 am
  
  Hey, come on over anytime! I have plenty of the stuff! I will be eating it for the next several days! hehehehe
  
  Reply
Tamara Leigh: The Kitchen Novelist

November 6, 2012 at 3:02 pm

Beautiful presentation! I want some 🙂

Reply
1. Teresa
  
  November 6, 2012 at 8:18 pm
  
  It is SO good. I had two bowls of this today! Come on over!
  
  Reply