I absolutely love sharing this Vegan Split Pea Soup Recipe because it’s comfort in a bowl without any of the heaviness. When the weather starts to cool down, there’s nothing better than a warm, hearty soup that’s packed with flavor and wholesome ingredients. This soup hits that sweet spot between simple and satisfying, plus it’s so easy to make vegan and gluten-free, which makes it perfect for just about anyone at your table.
When I first tried making split pea soup vegan, I was worried it might be bland or boring – but this recipe changed my mind completely. You’ll find that the combination of earthy split peas, fragrant herbs, and a splash of fresh lemon juice brightens it up perfectly. Whether you’re meal prepping for the week or just want a cozy dinner, this Vegan Split Pea Soup Recipe is seriously worth trying.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Rich, Deep Flavor: The herbs and smoked paprika add layers of warmth and aroma that elevate this humble soup.
- Perfectly Comforting: It’s thick, creamy, and just what you want on a chilly evening.
- Versatile and Vegan: This recipe is plant-based and easy to customize to your taste.
Ingredients You’ll Need
The magic of this Vegan Split Pea Soup Recipe really comes alive with fresh veggies and aromatic herbs. Each ingredient plays a role in building flavor while keeping it wholesome and vegan-friendly.
- Olive oil: A good base for sautéing that adds richness without overwhelming the flavors.
- Yellow onion: Adds sweetness and depth when cooked down slowly.
- Celery: Brings a fresh, slightly bitter note that balances the sweetness of carrots.
- Carrots: Naturally sweet, they provide body and color.
- Garlic: For that unmistakable savory punch.
- Bay leaves: Infuse the soup with a subtle herbal fragrance.
- Black pepper and sea salt: Essential to season and bring out the natural flavors.
- Fresh thyme or dried thyme: Adds earthy, floral notes that complement the peas.
- Dried oregano: Lends a slightly warm and peppery undertone.
- Smoked paprika: My secret ingredient for a smoky, cozy depth without any meat.
- Dry split peas: The star of the dish—packed with protein and fiber.
- Vegetable broth: Use a flavorful one to boost the soup’s savoriness.
- Tamari: Adds an umami richness; you can swap for soy sauce if needed.
- Fresh lemon juice: A bright pop to cut through the earthiness and wake up your taste buds.
- Optional toppings (parmesan, cracked pepper, fresh parsley): To personalize texture and flavor.
Variations
I love how flexible this Vegan Split Pea Soup Recipe is, so I often switch things up based on what I have in the kitchen or the season. Don’t be afraid to make it your own—there’s so much room for creativity here.
- Add Greens: My family goes crazy when I stir in some kale or spinach in the last 10 minutes for an extra nutrient boost.
- Spice it Up: If you like heat, I sometimes toss in a pinch of cayenne or some crushed red pepper flakes.
- Swap Tamari for Coconut Aminos: For a soy-free version that’s just as flavorful.
- Make it Creamier: Blending part or all of the soup at the end gives a silky texture that kids adore.
How to Make Vegan Split Pea Soup Recipe
Step 1: Sauté Your Aromatics
Heat the olive oil in a large Dutch oven or heavy stockpot over medium heat, and add your chopped onion, celery, carrots, and minced garlic. Stir occasionally until everything softens and smells fragrant—about 5 to 7 minutes. This step is key because cooking these ingredients gently unlocks their natural sweetness and builds the flavor base you want for this soup.
Step 2: Add Your Herbs and Split Peas
Toss in the bay leaves, black pepper, salt, thyme, oregano, smoked paprika, and rinsed split peas. Cook everything together for about a minute while stirring to toast the spices gently—this helps deepen their aroma and gives the soup that extra layer of flavor.
Step 3: Simmer Until Tender
Pour in the vegetable broth and bring the mixture to a boil. Once bubbling, reduce the heat to low, cover, and let it simmer for about an hour until the peas are very soft. I usually stir it every 15 minutes to prevent sticking and check the thickness. If it gets too thick, just add a splash more broth or water to reach your preferred consistency.
Step 4: Brighten It Up
Once the peas are tender and the soup is thickened, stir in the tamari and fresh lemon juice. This final touch adds a bright, savory kick that you’ll notice makes the soup taste so much more vibrant. Don’t skip the lemon—it really brings everything together!
Step 5: Serve and Garnish
Ladle the soup into bowls and dress it up with cracked pepper, fresh parsley, or a sprinkle of parmesan if you aren’t keeping it fully vegan. Those little extras make a lovely finishing touch that will wow anyone you’re serving.
Pro Tips for Making Vegan Split Pea Soup Recipe
- Rinse Your Split Peas Thoroughly: I always rinse and pick through my dry peas to remove any small stones or debris—better safe than sorry!
- Don’t Skip Sautéing the Veggies: Skipping this step can lead to a more bland soup. Taking the time to soften your aromatics is worth it for deeper flavor.
- Adjust Thickness as You Go: I usually simmer uncovered for the last 10 minutes if I want it thicker, or add more broth if it’s too thick before serving.
- Taste and Season at the End: The salt and pepper can really pop when added near the end, so always taste before serving.
How to Serve Vegan Split Pea Soup Recipe
Garnishes
I usually top my soup with freshly cracked black pepper and a handful of chopped parsley for freshness and color. If I’m not strictly vegan, a sprinkle of parmesan adds a lovely savory note that melts into the hot soup. For a creamier texture, a drizzle of good olive oil or a dollop of coconut yogurt works wonders, too.
Side Dishes
Crusty bread or warm garlic naan are my go-to companions for this soup because they’re perfect for dunking. I also love serving it alongside a simple green salad or roasted veggies to round out the meal.
Creative Ways to Present
For a dinner party, I like to serve this Vegan Split Pea Soup Recipe in mini bread bowls—guests love the novelty and it makes the meal feel extra special. Another fun idea is layering it in glass jars with toppings on the side for a colorful, build-your-own soup bar.
Make Ahead and Storage
Storing Leftovers
Leftover vegan split pea soup keeps beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before refrigerating to keep the texture fresh and avoid over-thickening.
Freezing
This soup freezes wonderfully, which makes it perfect for meal prep. I portion it out into freezer-safe containers and it lasts for about 3 months. Just thaw overnight in the fridge before reheating, and it tastes nearly as good as fresh.
Reheating
I reheat the soup gently on the stove over low heat, stirring occasionally. If it seems too thick after storing, adding a splash of broth or water while warming brings back the creamy texture I love.
FAQs
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Can I use green split peas instead of yellow?
Absolutely! Green split peas work just as well and have a slightly earthier flavor. They might take a little longer to cook, so keep an eye on the texture as you simmer.
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Do I need to soak the split peas before cooking?
Nope! Unlike many dried beans, split peas don’t require soaking and cook relatively quickly, usually around 60 minutes to tender.
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How do I make this soup gluten-free?
This recipe is naturally gluten-free, as all ingredients are plant-based and free from gluten. Just ensure your vegetable broth and tamari are labeled gluten-free.
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Can I make this in a slow cooker?
Yes, you can! I recommend sautéing the vegetables first, then transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the peas are tender.
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What can I use instead of tamari?
You can substitute soy sauce or coconut aminos if you want a soy-free option. Just adjust the amount to taste since some alternatives can be saltier or sweeter.
Final Thoughts
This Vegan Split Pea Soup Recipe holds a special place in my kitchen—it’s a quiet hero for those busy days when I want something nourishing and fuss-free. I love how it’s both rustic and refined, filling the house with cozy aromas and satisfying hungry bellies with every spoonful. Give it a try for yourself and see how easy it is to make a soup that feels like a warm hug on a chilly day.
Print
Vegan Split Pea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty Vegan Split Pea Soup is a comforting and nutritious meal featuring tender split peas simmered with aromatic vegetables and herbs. Enhanced with smoky paprika and fresh lemon juice, it offers a rich depth of flavor that’s perfect for a cozy lunch or dinner. Topped with fresh parsley and optional parmesan for an extra touch, this plant-based soup is both satisfying and wholesome.
Ingredients
Soup Base
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
Seasonings and Herbs
- 2 bay leaves
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Main Ingredient
- 1 lb bag dry split peas, rinsed
Liquids
- 6 cups vegetable broth, plus more as desired to thin
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
Optional Toppings
- Cracked pepper
- Parmesan cheese
- Chopped fresh parsley
Instructions
- Sauté vegetables: Heat olive oil in a large Dutch oven or stockpot over medium heat. Add chopped onion, celery, carrots, and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Add spices and peas: Stir in bay leaves, black pepper, sea salt, fresh or dried thyme, dried oregano, smoked paprika, and the rinsed split peas. Cook for another minute, stirring constantly to combine all flavors.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the split peas are very soft and the soup thickens, about 60 minutes.
- Finish the soup: Once the peas are tender, stir in the tamari for a touch of umami and the fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and top with cracked pepper, optional parmesan cheese, and chopped fresh parsley if desired. Adjust salt and pepper to taste before serving.
Notes
- For a creamier soup, you can blend part or all of the soup with an immersion blender.
- Adjust the thickness by adding more vegetable broth or water to reach your preferred consistency.
- Omit parmesan and tamari if strictly vegan; use nutritional yeast as a cheesy alternative.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Split peas do not require pre-soaking but rinsing them well reduces impurities.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg
