Vegan Split Pea Soup

Looking for an easy, inexpensive recipe for a classic soup? This vegan split pea soup recipe comes together easily and cooks on the stovetop for about an hour. Most of the cooking is hands-off and you can make it ahead of time for meals throughout the week!

We will never get tired of our endless search for budget-friendly plant-based recipes. Having those easy, quick, and very inexpensive meals to turn to can be a tremendous help, so rest assured we’ll keep them coming! This Split Pea Soup is high up on that list, so get ready to learn the ropes.

Cooking with dry split peas and other legumes is a great way to save money on meals, often cooking up the same amount of 3 to 4 cans of beans at a fraction of the cost. The best place to buy them is at the bulk bin section of your local store. The veggies, herbs, and spices can be found at very convenient prices at most grocery stores.

If you love cooking with beans, you might also enjoy this Vegan Minestrone Soup, Vegan Pasta Primavera, and Turmeric Yellow Split Peas.

Why This Recipe Works

• Budget-friendly: That’s what we’re all about here and this vegan split pea soup really delivers!
• Simple ingredients: There’s no lengthy list of things you need to pick up at the store to make this recipe.
• Comfort food classic: This vegan soup recipe is comfort food at its best. It has great flavor, creamy texture, and is extremely satisfying and filling.
• Great flavor. This meal is so delicious while still using easy-to-find and low-cost ingredients. 

What is Split Pea Soup?

Split pea soup is a hearty, legume-based soup most commonly made with green split peas though yellow can be used as well. Not much is really needed to make a great-tasting vegan version of this soup since the split peas cook up naturally sweet and flavorful.

It cooks up into a creamy soup without needing blending thanks to the split peas which fall apart when cooked. It’s hearty enough for a main meal but makes a great side dish as well.

What Goes Into This Recipe

This recipe uses simple, easy-to-find ingredients you can grab on a quick trip to the grocery store.

• Vegetable oil: You can use any neutral vegetable oil.
• Aromatics and veggies: The first layers of flavor start with yellow onion, fresh garlic, carrots, and celery.
• Split peas: You can find dry split peas in just about any grocery store. 
• Vegetarian bouillon cubes or paste: A quick way to add flavor to the soup, you can also use 6 cups vegetable broth instead and eliminate the water.

For the complete list of ingredients and quantities, check the recipe card further down on the page.

How To Make Split Pea Soup Vegan

• 1) Heat the oil in a large soup pot over medium heat.
• 2) When hot, add the onion, garlic, carrots, and celery, and saute for 5 to 7 minutes.

• 3) Add the split peas, water, and bouillon or broth and cover with the lid. Lower the heat to low and cook for 45 minutes. Then remove the lid and cook for 15 minutes longer.

• 4) When ready, season to taste with salt and black pepper.

Expert Tips 

• Age of split peas. The older your bag of split peas, the longer they take to cook, so if you find that after an hour of cooking, they still aren’t tender enough … they may have been sitting around a bit and simply need to cook longer.
• Speed up the cooking time: If you want your split peas to cook more quickly, you can soak them overnight before cooking. This generally reduces the cooking time considerably.
• Season with salt after cooking. Split peas, like other legumes, cook more quickly in unsalted water. Be sure to add at the end to your tastes. I find split peas generally need a fairly generous amount of salt. 

FAQs

How to Serve

• Toppings: Vegan split pea soup cooks up deliciously creamy so I find adding some crunchy toppings works great. Croutons, toasted pumpkin seeds, or sunflower seeds are some of my favorites.
• Salads: This hearty soup works great paired with a side salad such as this Fall-flavored Salad or a Strawberry Kale Salad.
• Sandwiches: If you want a slightly heartier meal, pair a bowl of vegan split pea soup with half of a sandwich. I love this vegan bagel sandwich or a pesto tofu sandwich!
• Bread and crackers: For a simple meal, pair it with a homemade loaf of bread, freshly baked focaccia, or some homemade crackers.

How to Store

• Make ahead: This vegan split pea soup is a perfect choice for meal-prep Sundays! Make it ahead on the weekend or cook up a double batch and store it in the fridge or freezer to use for meals. If you’re afraid you’ll get bored with the same meal, do not fret. You can customize it every single time. You can add some cooked rice one day and some spicy cooked tofu the next.
• Refrigerator: Allow the soup to cool completely and then transfer to an airtight container and store in the fridge for up to five days. 
• Freezer:  Use a well-sealed container for the freezer and store for up to three months.
• Reheat: Return the vegan split pea soup to a pot or saucepan and heat over medium heat until heated through. The soup thickens considerably as it sits so you may need to add water or vegetable broth when reheating to thin it out.

More Vegan Soup Recipes

• Creamy Roasted Red Pepper Soup
• Caldo de Tofu (Vegan Tofu Soup)
• Garlic Ginger Soup
• Veggie Ramen Soup
• Hearty Kale and Bean Soup

Photos by Alfonso Revilla