This vegan split pea soup is cozy, comforting, and loaded with flavor.
It’s one of those soups that fills your kitchen with the smell of something good simmering and makes you feel like everything is just right.
It’s hearty, satisfying, and you won’t miss the meat one bit.
Why I Love This Recipe
I first made this soup on a chilly Sunday afternoon when I had some leftover split peas and random veggies in the fridge. I wasn’t expecting much, but wow—it quickly became a staple. This one-pot meal is simple, budget-friendly, and always hits the spot.
- Great way to use pantry staples
- Super filling without being heavy
- Tastes even better the next day
- Freezes beautifully
- No fancy ingredients needed
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 ½ cups dried green split peas, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Optional: squeeze of lemon juice for serving
Pro Tips
- Rinse your split peas really well—they can be dusty
- Don’t skip the bay leaf—it adds depth
- This thickens a lot as it sits, so add broth when reheating
- A little lemon juice at the end really brightens it
- Smoked paprika gives it that subtle “meaty” flavor
Tools You’ll Need
- Large pot or black oval crockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
Substitutions and Variations
- Use yellow split peas instead of green for a slightly sweeter flavor
- Swap smoked paprika with liquid smoke if needed
- Add diced potato for more texture
- Stir in spinach at the end for a boost of greens
Make Ahead Tips
- Chop your veggies the night before
- Rinse and soak split peas in advance for slightly quicker cooking
- Make the whole soup and refrigerate—flavors deepen overnight
Cooking Instructions
Step 1: Sauté the aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and cook for 4-5 minutes until softened. Add 3 cloves of minced garlic and stir for 1 minute.
Step 2: Add vegetables
Add 3 diced carrots and 2 diced celery stalks to the pot. Stir and cook for about 5 minutes until veggies begin to soften.
Step 3: Add split peas and seasonings
Pour in 1 ½ cups of rinsed green split peas. Add 1 teaspoon dried thyme, 1 teaspoon smoked paprika, and 1 bay leaf. Stir well to coat everything in the spices.
Step 4: Add broth and simmer
Pour in 6 cups of vegetable broth. Stir everything together. Bring to a boil, then reduce heat and simmer uncovered for about 45–50 minutes, stirring occasionally, until peas are soft and soup is thickened.
Step 5: Adjust seasoning and serve
Remove the bay leaf. Add salt and pepper to taste. If you like, add a small squeeze of lemon juice. Serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 5 days
- Freezes well for up to 3 months
- Add a splash of broth or water when reheating—it thickens in the fridge
Servings and Time
Serves: 4–6
Total Time: 1 hour
Macros (per serving, based on 6 servings)
- Calories: 260
- Protein: 16g
- Carbs: 40g
- Fat: 6g
- Fiber: 13g
Why This Recipe Works (Quick Science)
Split peas break down as they cook, naturally thickening the soup without needing cream or flour. The starches release and give that creamy texture. Simmering the aromatics first builds a deep flavor base, and the bay leaf brings in a subtle earthiness that ties everything together.
Common Mistakes
- Not rinsing the peas well—can make soup taste dusty
- Not simmering long enough—peas need time to soften
- Forgetting to stir—can lead to burning at the bottom
- Adding salt too early—can toughen the peas, wait until the end
What to Serve With
- Crusty bread or garlic toast
- Simple green salad with vinaigrette
- Roasted Brussels sprouts
- A side of herbed quinoa
FAQ
Do I have to soak split peas?
Nope! Unlike other legumes, split peas don’t need soaking. Just rinse well.
Can I make this in a crockpot?
Yes! Add everything at once (except oil) and cook on LOW for 6–8 hours.
Can I blend it?
You can use an immersion blender if you want a super smooth texture, but I like to leave some chunks.
Is it gluten-free?
Yes! Just make sure your veggie broth is labeled gluten-free.
Final Thoughts
This vegan split pea soup is proof that simple, humble ingredients can make something absolutely delicious. It’s cozy, filling, and full of feel-good flavor. If you give it a try, I’d love to hear how it went—drop a comment below and let me know!