As an Amazon Associate and Walmart Creator, I earn from qualifying purchases at no extra cost to you.
Looking for an easy, inexpensive recipe for a classic soup? This savory vegan split pea soup 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!
Why You’ll Love this Easy Vegan Split Pea Soup Recipe!
This Split Pea Soup is the epitome of an easy, quick, and wonderfully budget-friendly meal that’s still hearty and delicious. Cooking dry split peas and other legumes is a great way to save money on meals, and often 1/3 to 1/4 of the price of canned beans. Plus, if you have a grocery store with bulk bins, it often makes beans, legumes, herbs, and spices even cheaper!
I love that this recipe has a short and simple list of ingredients (many of which are pantry staples!) that blend together into fabulous flavors. This vegan soup recipe creates a rich creamy texture that is extremely satisfying and filling – comfort food at its best!
If you love cooking with legumes, you might also enjoy this Vegan Minestrone Soup and Veggie Turmeric Yellow Split Peas.
Ingredients for Vegan Split Pea Soup
This recipe uses simple, easy-to-find ingredients you can grab on a quick trip to the grocery store. See the attached grocery list to make it even easier!
How to Make Split Pea Soup Vegan
Step 1: Heat the oil in a large soup pot over medium heat. When hot, add the onion, garlic, carrots, and celery, and saute for 5 to 7 minutes.
Step 2: Add the split peas, water, and bouillon or broth and cover with the lid. Then lower the heat to low and cook for 45 minutes. After that, remove the lid and cook for 15 minutes longer. When ready, season to taste with salt and black pepper.
Toni’s Recipe 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, it may be that they 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. (Plus it can make them easier to digest!)
- Season with salt after cooking. Split peas, like other legumes, cook more quickly in unsalted water. But be sure to add salt at the end, to your tastes. I find split peas generally need a fairly generous amount of salt.
FAQs for Vegetarian Split Pea Soup
The slightly sweet, yet earthy flavor of split peas taste great when flavored with bay leaves, chili peppers or powder, chives, cumin, curry, garlic, ginger, oregano, smoked paprika, black pepper, rosemary, or turmeric.
No, split peas do not need to be soaked prior to cooking. However, they can be soaked in advance of cooking which reduces the length of time they need to cook. Also, it aids digestibility.
Serving Suggestions
- Toppings: This vegan split pea soup recipe cooks up deliciously creamy so I find adding some crunchy toppings works great. Croutons, roasted spicy pumpkin seeds, or sunflower seeds are some of my favorites.
- Salads: This hearty soup works great paired with a side salad such as this easy roasted pumpkin salad or a strawberry kale salad.
- Sandwiches: If you want an even heartier meal, pair a bowl of vegan split pea soup with half of a sandwich. I love this vegan bagel sandwich with pesto or a pesto tofu sandwich!
- Bread and crackers: For a simple meal, pair it with the easiest no knead bread, freshly baked vegan focaccia bread, or some rosemary vegan crackers.
Storage Instructions
- Make ahead: This vegetarsplit 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 brown rice (how to cook brown 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 Classic Soups Gone Vegan
If you tried this vegan split pea soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Split Pea Soup
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Video
Ingredients
- 1 Tablespoon of vegetable or olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 ribs of celery, sliced
- 2 cups of split peas
- 6 cups of vegetable broth
- Salt and pepper, to taste
Instructions
- Heat oil in a large pot (with a lid) over medium heat.
- Add onion, garlic, carrots, and celery, and sauté for 5 to 7 minutes.
- Add split peas, and vegetable broth, cover with the lid, lower the heat to a simmer, and cook for 45 minutes. Uncover and cook for 15 minutes.
- Serve garnished with salt and pepper.
Notes
- 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 own tastes. I find split peas to generally need a fairly generous amount of salt.
Can I substitute frozen peas?
Hi Rosemary! Great question. This soup uses dried split peas, which slowly break down and make it thick and creamy. Frozen green peas cook much faster and won’t break down the same way, so I haven’t tested that swap. For the best results, I’d stick with dried split peas. Let me know how it turns out!
Hi, Could your split pea soup be made in a crockpot?
Hi Georgina! I haven’t tested this one in a crockpot, but split pea soup usually works well in one. For the best flavor, I’d sauté the onion, garlic, carrot, and celery first, then add everything to the crockpot and cook on low for about 6 to 8 hours, until the split peas are soft. Add the salt at the end. If you try it, I’d love to hear how it goes!