Chunky Potato Split Pea Soup

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Is there anything better to eat on a cool night than a bowl of hearty potato soup?  This one gets a nice boost of protein from the split peas, but you can use lentils instead and it would be fantastic.


  • 1 medium yellow onion (or leek), diced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 2 crimini, white button, or shiitake mushrooms, diced (optional)
  • 2 bay leaves
  • 1 large or 2 small russet potatoes, unpeeled and diced
  • 1 cup split peas (or lentils)
  • 4 cups water, or as needed
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt, or as needed
  • 1/2 tsp black pepper, or as needed
  • 1 tsp paprika
  • 2-3 Tbsp nutritional yeast, optional
  • 1 Tbsp olive oil
  • 1 cup cooked rice (optional)


Step 1

Saute onion, carrot, celery, and mushroom if using in olive oil over medium low heat for 3-4 minutes until softening and fragrant. Add bay leaves and potatoes and cook 1-2 minutes more, stirring to coat.

Step 2

Add split peas and water and bring to a gentle boil. Lower to a simmer and cover the pot cooking until potatoes and split peas are soft, 20-30 minutes. Remove bay leaves. Season with salt, pepper, balsamic, paprika, and nutritional yeast if using. If adding rice, stir in now and let heat through. Adjust seasoning to taste and serve with crusty bread, crackers, or salad. You can also blend this soup for a creamy version!



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Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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Comments (5)

  1. posted by Brittney on November 22, 2015

    DELICIOUS!!!! I’ve been looking for a split pea soup recipe like this for a long time. I love the depth of flavor and the texture and the thickness that adding the rice gives it. It is very filling too. Which is great for my large family.

    Parent Warning: This a really lot of pepper! In my double batch I dialed it back to 1 1/2 tsp and it was warm for me but okay but it was really spicy for my kids and husband. We had blended some smooth for my texture sensitive kids and theirs wasn’t so peppery so that was good.

    We all loved this soup and will definitely be eating a lot of it this winter. Thank you, Renee!

    • posted by Renee Press on November 22, 2015

      Thank you for the feedback Brittney! So glad you and your family enjoyed it!!

  2. posted by Rick Otterstrom on April 1, 2016

    Stupid question from someone just trying to eat more plant-based. When I put in the split peas, are they hard or do I soak them or something first?

    • posted by Renee Press on April 1, 2016

      You do not need to soak them, just through them in. They cook fairly quickly. No stupid questions 🙂 enjoy!


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