When chilly days call for something cozy I always turn to a big pot of vegan split pea soup. This humble dish has roots in kitchens around the world and it’s been a staple comfort food for generations. I love how it transforms simple ingredients into a bowl of pure warmth and flavor.
With its rich earthy taste and creamy texture this soup never fails to satisfy. It’s naturally hearty and filling without any need for meat or dairy. Whether I’m cooking for a crowd or just craving a nourishing meal for myself this vegan split pea soup always hits the spot.
Why You’ll Love This Vegan Split Pea Soup
You’ll feel good eating every spoonful of this vegan split pea soup. I craft this recipe from whole plant-based ingredients that nourish and keep you energized. The split peas simmer into a creamy consistency without any cream. Each bowl packs in plant protein and fiber to keep you full and satisfied.
I use fresh carrots, onions, celery, and garlic to infuse the soup with sweetness and flavor. Smoked paprika and bay leaves bring gentle warmth and depth. Every time I teach this recipe my students are amazed by the rich savory notes—all without a single animal product.
This soup is low in fat but high in comfort. After a workout or a long day, it comforts and restores. As someone committed to healthy plant-based cooking, I love that this recipe fits into fitness routines and busy weeks. It reheats beautifully, making it even better for meal prep.
Making this split pea soup at home is easy and affordable. You need just basic pantry staples and common veggies. This soup proves healthy vegan meals can be deeply satisfying and incredibly flavorful—with no trick ingredients required.
Ingredients
When I make vegan split pea soup at home or for my classes I always start with a few simple ingredients you probably have in your pantry. Everything in this recipe is 100 percent plant-based and easy to find at any grocery store.
Main Ingredients
- 2 cups dried green split peas rinsed and sorted
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 7 cups vegetable broth
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice for brightness
- Chopped fresh parsley for garnish (optional)
Optional Add-Ins and Substitutions
- 1 small diced potato for extra creaminess
- 1/2 teaspoon liquid smoke for more depth
- 2 cups chopped spinach or kale stirred in at the end
- 1 teaspoon cumin for a warm earthy note
- Substitute avocado oil or coconut oil for olive oil
- Add a pinch of chili flakes for spice
- Swap yellow split peas for green if preferred
- Use low sodium broth if watching salt intake
Equipment Needed
To make my hearty vegan split pea soup at home, you do not need any fancy kitchen gadgets. Here are the essential tools I always reach for when cooking this healthy plant-based classic:
- Large soup pot or Dutch oven (at least 5 quarts)
- Chef’s knife
- Cutting board
- Wooden spoon or heatproof spatula
- Ladle
- Measuring cups and spoons
- Colander (for rinsing split peas)
- Potato masher or immersion blender (optional, for extra creaminess)
A sturdy soup pot ensures even simmering and prevents burning on the bottom. A sharp chef’s knife lets me chop veggies quickly and safely. If you prefer a super smooth soup texture, give it a quick blend with an immersion blender or mash some split peas with a potato masher right in the pot.
I keep my prep area organized by laying out my cutting board, measuring cups, and tools before I start. It makes the cooking process smoother and more enjoyable. This simple lineup is all you need to create a comforting batch of vegan split pea soup in your own kitchen.
Prep Work
Solid prep ensures every bowl of my vegan split pea soup has the right texture and bursts with flavor. I always start here because organized prep leads to smoother cooking and a more enjoyable kitchen experience.
Prepping the Vegetables
I use fresh vegetables for the best taste and nutrition. I dice one large yellow onion finely so it melts into the soup as it cooks. I peel and slice three garlic cloves thinly to infuse the broth richly. For sweetness and color I chop two large carrots into half-inch rounds. Two celery stalks get sliced just as thick for crunch and depth. If I am adding a potato or leafy greens I dice or chop them now and set them aside.
Rinsing and Sorting Split Peas
I measure out two cups of dried green split peas and pour them into a large fine-mesh sieve. I rinse the peas well under cold water until the water runs clear. I scan through the peas with my fingers checking for any small stones or debris and pick them out. Clean peas help the soup cook evenly and prevent any unwanted surprises in the pot.
Directions
I keep this vegan split pea soup simple and rewarding with clear steps that build healthy flavor. My kitchen stays organized and relaxed as I move through each phase.
Step 1: Sauté the Aromatics
I heat 2 tablespoons of olive oil in my large soup pot over medium heat. Once shimmering, I add the diced onion. I cook it for about 3 minutes until it softens and turns translucent. Then I stir in the sliced garlic, chopped carrots, and chopped celery. I sauté these veggies for 5 to 7 minutes, stirring often, until they smell sweet and begin to soften. The base becomes rich and fragrant, promising great depth in the final soup.
Step 2: Add Split Peas and Vegetables
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I pour in my rinsed and sorted split peas. I follow with 8 cups of vegetable broth, a teaspoon of smoked paprika, a teaspoon of dried thyme, and two bay leaves. I scrape the bottom of the pot to loosen any golden bits, giving my soup extra flavor. For added creaminess and body, I sometimes add a peeled, diced potato here. Everything gets a quick stir to combine.
Step 3: Simmer the Soup
I bring the mixture to a gentle boil over medium-high heat. As soon as it boils, I reduce the heat to low. I partially cover the pot and let the soup simmer for 45 to 50 minutes. I check occasionally, stirring so nothing sticks. The split peas swell and break down, the broth turns golden and thick, and the carrots become tender. If I want my soup a little thinner, I add a splash more broth or water.
Step 4: Adjust Seasoning and Texture
I remove the bay leaves. I taste the soup and add sea salt and ground black pepper to my liking. For a smoky boost, I stir in a dash of liquid smoke. I like to mash some of the soup against the pot with a potato masher or use an immersion blender for a smoother consistency, leaving some texture for heartiness. If I am adding greens, I stir them in now and let them wilt for 2 to 3 minutes before serving.
Make-Ahead and Storage Tips
I love how vegan split pea soup fits perfectly into any prep schedule. Preparing the soup ahead makes busy days stress-free and helps flavors deepen for even more delicious bowls.
Make-Ahead
I often cook a large batch of split pea soup on the weekend to enjoy all week. After simmering and cooling slightly, I divide the soup into airtight containers. If you like thicker soup, let it sit uncovered for a while so it can reduce more before storing. The soup’s texture actually improves overnight, and the flavors really meld together.
Refrigeration
Store leftover split pea soup in sealed glass or BPA-free plastic containers. Place them in the refrigerator once the soup is fully cooled to room temperature. The soup stays fresh in the fridge for up to 5 days. Stir the soup well after reheating—it thickens in the fridge, so add a little water or vegetable broth if you want a thinner consistency.
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | 4–5 days | Stir well before reheating |
Freezing
Vegan split pea soup freezes beautifully. Let the soup cool completely then pour into freezer-safe containers or heavy-duty freezer bags. Make sure to leave an inch at the top, because liquids expand as they freeze. I label my bags or containers with the date to keep track.
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Freezer | Freezer bag or container | 3 months | Thaw overnight in the refrigerator |
Reheating
To reheat, transfer the soup from the fridge or thawed freezer batch into a saucepan. Warm over medium-low heat, stirring frequently to prevent sticking. If the soup is extra thick, add splashes of water or broth until it reaches your perfect texture. The creamy vegan base makes reheating easy without losing taste or quality.
I recommend freezing in single or double portions for easy grab-and-go lunches or quick dinners. This way, you control your serving size and reduce waste—all while keeping healthy vegan food ready at your fingertips.
Serving Suggestions
I love serving my vegan split pea soup with freshly baked whole grain bread or a hearty slice of sourdough. The soup’s creamy texture pairs beautifully with warm crusty bread you can use for dipping and soaking up every last drop. For a lighter option try serving with a crisp green salad dressed in lemon juice and olive oil. The bright salad offers a fresh counterpoint to the soup’s rich flavor.
I often top each bowl with chopped parsley chives or a sprinkle of red pepper flakes for extra color and a touch of heat. For those who enjoy crunch lightly toasted pumpkin seeds or sunflower seeds make a nutrient-dense garnish.
If you prefer a heartier meal serve the soup alongside roasted veggie sandwiches or simple hummus wraps. The smoky notes from the paprika in the soup work well with grilled vegetables like bell peppers and zucchini. For extra protein a scoop of cooked quinoa or brown rice stirred into the soup will make it even more filling after a workout.
I enjoy pairing this soup with a cold glass of kombucha or a warm mug of herbal tea depending on the season. These wholesome sides and toppings ensure your meal is balanced and keeps plant-based eating varied and exciting.
Conclusion
Vegan split pea soup has truly become one of my favorite comfort foods. I love how easy it is to make a big batch and enjoy nourishing bowls throughout the week. The combination of creamy split peas and fresh veggies never fails to satisfy my cravings for something wholesome and filling.
Whether I’m cooking for myself or sharing with friends, this soup always brings warmth and joy to my table. I hope you’ll give it a try and make it your own with your favorite add-ins and toppings. Happy cooking!
