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!
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.
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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.