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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 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
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
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