This Vegetarian Split Pea Soup is an easy to make vegan soup that is packed with nutrients and flavor. Made with split peas, lots of veggies, and well-seasoned, this soup is hearty, filling, and nourishing.
Plus, vegan split pea soup stores well and is freezer-friendly so you can make a big batch and freeze the leftovers for easy lunches or dinner on a lazy day.
Why You'll Love this Vegetarian Split Pea Soup
- A healthy vegan soup. This split pea soup is a vegetable-centric soup made with a blend of sautéed onions, carrots, celery, and garlic that pairs so well with split peas. It’s delicious and flavorful.
- Easy to make and clean up. This split pea soup is so easy to make. There are really just 3 simple steps: sauté veggies, add peas, simmer, and season. Plus, it’s all made in one pot making clean up super easy!
- Great for meal prep. This vegan split pea soup stores well and lasts up to 3 days in the fridge for easy microwaveable lunches. It also freezes well for up to 3 months so you can serve an easy soup dinner without having so make anything from scratch.
Ingredient Notes
To make this delicious and easy Vegetarian Split Pea Soup, you will need the following ingredients (full quantities in recipe card below):
- olive oil - feel free to substitute with any cooking oil such as vegetable oil or avocado oil.
- vegetables - the base of this soup comes from a combination of veggies including onion, carrots, celery, and garlic.
- Italian seasoning - you can also substitute with dried oregano, parsley, thyme, or a combination of these herbs.
- dried split peas
- bay leaves
- vegetable broth - you can substitute with your favorite broth such as chicken broth or beef bone broth.
- water
- salt and pepper
- croutons - croutons are optional for serving.
You will also need measuring cups and spoons, and one large stockpot or 5-quart Dutch oven.
How to Make the Best Vegetarian Split Pea Soup
- Sauté aromatics. Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
- Add ingredients and simmer. Add split peas, bay leaves, chicken broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
- Serve. Remove bay leaves. Season with salt and pepper to taste. Serve warm and top with croutons if desired.
Recipe Variations
- Use different broth. If you are not on a strict vegan or vegetarian diet, you can try using chicken broth or beef broth for a different flavor.
- Change the seasoning. Incorporate different herbs and spices such as thyme, cumin, and cayenne pepper for added depth of flavor. You can also add a splash of vinegar or lemon juice for acidity.
- Add protein. Add cubed tofu or tempeh for added plant-based protein. You can also add ham and other meat. See our classic Split Pea Soup for instructions on adding ham.
- Make it more filling. Add a cup of cooked quinoa, barley, or rice to make it more filling and for added texture and nuttiness.
- Add different beans. Add in uncooked lentils or different type of beans such as soaked uncooked cannellini beans or cooked ones.
- Add some greens. Adding some chopped kale or chinch at the end of cooking for added nutrition and color.
How to Serve
Serve this vegan split pea soup with a dollop of sour cream or yogurt, a sprinkle of fresh herbs, or croutons for added texture.
You can also serve it with some of our favorite soup sides including:
- Grilled Cheese Roll Ups
- Kale Caesar Salad
- Potato Dinner Rolls
- Roasted Broccoli Grilled Cheese
- Mediterranean Couscous Salad
- Garlic Breadsticks
For more, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Soak the peas for faster cooking. You can soak the split peas in water overnight or for at least 4 hours before cooking to the reduce cooking time.
- Make it smooth. Use a immersion blender or regular blender to make the soup creamy and smooth.
Storing and Freezing Instructions
How to Store
Keep leftover split pea soup in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat split pea soup in a saucepan on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of water if the soup has thickened too much in the fridge. If it becomes too watery, let it reduce on the stove longer until desired consistency is reached.
How to Freeze
Vegetarian split pea soup freezes well. Store in a freezer bag or airtight container for up to 3 months. Allow the frozen soup to that overnight in the refrigerator before serving or thaw on the kitchen counter at room temperature for a few hours.
More Soup Recipes
- 60 Best Soup Recipes
- White Bean Soup with Kale
- Coconut Curry Lentil Soup
- Minestrone Soup
- Light Cream of Broccoli Soup
- Sweet Potato Soup
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Recipe
Vegetarian Split Pea Soup
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Diet: Vegan
Description
This Vegetarian Split Pea Soup is an easy to make vegan soup that is packed with nutrients and flavor. Made with split peas, lots of veggies, and well-seasoned, this soup is hearty, filling, and nourishing.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup celery, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups dried split peas, rinsed (about 1 pound)
- 1-2 bay leaves
- 3 ½ cups vegetable broth
- 3 cups water
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup croutons (optional, for serving)
Instructions
- Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
- Add split peas, bay leaves, vegetable broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
- Remove bay leaves. Chop meat from the bone and stir back into the soup.
- Season with salt and pepper to taste. Serve warm and top with croutons if desired.
Notes
How to store: Keep leftover split pea soup in an airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat split pea soup in a saucepan on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of water if the soup has thickened too much in the fridge. If it becomes too watery, let it reduce on the stove longer until desired consistency is reached.
How to freeze: Vegetarian split pea soup freezes well. Store in a freezer bag or airtight container for up to 3 months. Allow the frozen soup to that overnight in the refrigerator before serving or thaw on the kitchen counter at room temperature for a few hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
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