This is one of those soups you make when it’s cold outside, and you just want something warm and filling.
It’s thick, hearty, and made with simple stuff you probably already have in your kitchen.
No fancy steps, just real, cozy comfort.
Why I Love This Recipe
I’ve been making this soup for years, usually when I’m cleaning out the fridge or need something that lasts a few days. It’s the kind of recipe that gets better the next day, which makes it perfect for leftovers or meal prep. I’ve taken it to friends when they’re sick, made it after long workdays, and doubled it when I want to freeze extra for later.
- It uses pantry staples
- You can make it all in one pot
- It’s naturally thick and creamy—no cream needed
- Super satisfying and full of flavor
- Freezes like a dream
Servings & Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Macros (per serving, approx.)
- Calories: 310
- Protein: 17g
- Carbs: 48g
- Fat: 6g
- Fiber: 17g
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 medium Yukon gold potatoes, diced
- 1½ cups dried green split peas, rinsed and drained
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh thyme (optional, for garnish)
Why This Recipe Works (Quick Science)
Split peas break down naturally as they cook, turning soft and creamy without needing any cream or blending. Simmering with aromatics like onion, garlic, and thyme gives it depth, while a splash of lemon at the end balances the earthy flavor with brightness.
Common Mistakes
- Not rinsing split peas: They can be dusty or gritty—rinse them well before cooking.
- Skipping the simmer: You need a good 45–60 minutes for the peas to fully break down.
- Adding acid too early: Wait until the end to add lemon juice—adding it too soon can prevent peas from softening.
- Too much salt up front: Broth can vary—season to taste after the soup has cooked.
What to Serve With
- Crusty sourdough or baguette
- A simple green salad
- Roasted brussels sprouts or broccoli
- Vegan grilled cheese
- Pickles or sauerkraut for a salty contrast
FAQ
Can I make this in a crockpot?
Yes! Cook on low for 8 hours or high for 4–5 hours. Just add everything at once except the lemon juice.
Can I blend it?
Sure. Use an immersion blender to make it smooth, or blend half for a mix of creamy and chunky.
Does it freeze well?
Absolutely. Let it cool, portion it out, and freeze for up to 3 months.
Why is my soup too thick?
Split peas absorb a lot of liquid. Just stir in more broth or water to thin it out.
What if my split peas aren’t soft?
They might be old. Try cooking longer or add a pinch of baking soda next time to speed up softening.
Make Ahead Tips
- Dice all your veggies up to 2 days in advance and store them in the fridge.
- The whole soup can be made ahead and stored in the fridge—it gets thicker and tastier overnight.
- Freeze in meal-sized portions for quick lunches or dinners.
How to Make Cozy Vegan Split Pea Soup
Step 1: Sauté Onion and Garlic
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion and cook for 3–4 minutes until soft. Stir in 3 minced garlic cloves and cook 1 minute more.
Step 2: Add Carrots, Celery, and Potatoes
Add 3 diced carrots, 3 diced celery stalks, and 2 diced Yukon gold potatoes. Stir and cook for 5 minutes to let them soften a little.
Step 3: Add Split Peas and Spices
Pour in 1½ cups rinsed green split peas. Sprinkle in 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, and 1 bay leaf. Stir everything to coat the veggies.
Step 4: Add Broth and Simmer
Pour in 6 cups vegetable broth. Stir, bring to a boil, then reduce heat and cover. Let simmer for 45–60 minutes, stirring occasionally, until peas are soft and the soup is thick.
Step 5: Finish with Lemon Juice
Once the peas are soft and the soup is thick, remove the bay leaf. Stir in 1 tablespoon lemon juice. Taste and adjust seasoning if needed.
Final Thoughts
This soup is the definition of comfort food. It’s simple, filling, and made from stuff you probably already have. Whether you eat it fresh or the next day, it always hits the spot. Make it once, and it’ll be a regular in your rotation.