This soup is the definition of comfort.
It’s warm, filling, and full of flavor — and the best part? It’s super simple to make.
No fancy ingredients, no complicated steps, just a big pot of goodness that tastes even better the next day.
I’ve made this soup more times than I can count.
It’s my go-to when the weather gets chilly or when I just want something that feels like a hug in a bowl.
The split peas cook down into a thick, creamy base, and the carrots, celery, and onion add that perfect depth of flavor
. Trust me, once you make this, it’s going in your regular rotation.
Why I Love This Recipe
I started making this split pea soup years ago when I was looking for hearty meals that didn’t need meat but still had that satisfying, stick-to-your-ribs feeling. This one hit all the right notes.
- Super budget-friendly and made from pantry staples
- Gets creamier the longer it sits (hello leftovers!)
- Freezes beautifully — perfect for batch cooking
- Naturally gluten-free and high in fiber
What You’ll Need
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 cups dried green split peas, rinsed
- 6 cups vegetable broth
- 2 cups water
- 1 tablespoon lemon juice (optional, for brightness)
Ingredients
Pro Tips
- Always rinse your split peas — they sometimes have dust or little pebbles
- Dice veggies evenly so they cook at the same rate
- Let it simmer low and slow for the best texture
- Want it creamier? Use an immersion blender to partially blend
- Add a splash of lemon juice or vinegar at the end to brighten up the flavors
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Substitutions and Variations
- Swap smoked paprika for regular if you don’t like smoky flavor
- Add diced potatoes for extra heartiness
- Use yellow split peas instead of green — they’ll cook the same
- Add chopped spinach at the end for a pop of green
- For a spicy kick, toss in a pinch of red pepper flakes
Make Ahead Tips
- Chop all the veggies the night before and store them in the fridge
- The soup actually tastes better the next day, so go ahead and make it in advance
- It freezes great — just leave a little space in the container for expansion
How to Make Vegan Split Pea Soup
Step 1: Sauté the veggies
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 diced carrots, and 3 diced celery stalks. Cook for about 5-7 minutes, until the vegetables are soft and the onion is translucent.
Step 2: Add garlic and spices
Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 bay leaf, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Cook for 1 minute until fragrant.
Step 3: Add split peas, broth, and water
Pour in 2 cups rinsed green split peas, 6 cups vegetable broth, and 2 cups water. Stir everything together and bring it to a boil.
Step 4: Simmer
Lower the heat and cover. Let the soup simmer gently for about 60–75 minutes, stirring occasionally, until the peas are soft and breaking down.
Step 5: Finish and serve
Remove the bay leaf. Add 1 tablespoon lemon juice if using. Taste and adjust salt if needed. Serve hot.
Leftovers and Storage
- Keeps in the fridge for up to 5 days in an airtight container
- Freezes well for up to 3 months
- Reheat gently on the stove with a splash of water or broth to loosen it up
Servings and Time
- Makes 6 servings
- Total time: about 1 hour 30 minutes
Macros (Per Serving – Approximate)
- Calories: 260
- Protein: 17g
- Carbs: 40g
- Fiber: 16g
- Fat: 6g
Why This Recipe Works (Quick Science)
Split peas are naturally high in starch, so when they cook down, they release that starch into the broth — making the soup thick and creamy without needing any cream. Sautéing the veggies first builds a flavorful base, and spices like smoked paprika give depth without adding meat.
Common Mistakes
- Not rinsing split peas — they can have grit or small stones
- Turning the heat too high — it’ll make the peas stick to the bottom
- Skipping the salt until the end — seasoning early helps build flavor
- Not stirring occasionally — this keeps everything from settling or burning
What to Serve With
- Crusty sourdough or garlic toast
- A fresh side salad with lemon vinaigrette
- Roasted sweet potatoes
- Vegan grilled cheese sandwich
FAQ
Can I make this in a slow cooker?
Yes! Just sauté the veggies first, then toss everything into the slow cooker and cook on low for 7–8 hours.
Do I need to soak the split peas?
Nope! Split peas cook quickly and don’t need soaking like some other legumes.
Can I blend the soup?
Yes! If you want it smoother, blend half with an immersion blender right in the pot.
Why are my peas not soft yet?
If your peas aren’t soft after an hour, they may be old. Older dried peas take longer to cook — just keep simmering until they break down.
Give this a try next time you’re craving something cozy and hearty. If you make it, I’d love to hear how it turned out — drop a comment below and let me know!