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Vegan Split Pea Soup

This simple recipe for vegan split pea soup is hearty, a little smokey, comforting, and so nutritious!

Vegan split pea soup with potatoes in a white bowl topped with croutons.

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As a kid, my only experience with split pea soup was the canned stuff. And how unappetizing that was. Let’s not talk about it anymore.

Eventually, as adults, my husband and I started making our own homemade version. This was before we went vegan, so we used ham hock and bacon as it’s how split pea soup is traditionally made.

The meat provides a smokey, deep flavor. But we can easily achieve that same flavor with all vegan ingredients (like smoked paprika) and no animals harmed.

Ingredients for vegan split pea soup on a surface including green split peas, onions, thyme and carrots.


Not only is this soup comforting, but it is also super nutritious. Carrots, potatoes, and of course, green split peas, make up the bulk of the soup.

To make it flavorful, we’ll be seasoning it with smoked paprika, thyme, marjoram, pepper, garlic, vegan Worcestershire sauce, and onions.

How to Make Vegan Split Pea Soup

The method for making split pea soup is pretty simple and straightforward.

Start with rinsing the split peas in a mesh strainer. Set them aside for now.

Next, heat up oil in a large pot. Sauté the chopped onion until translucent, then add in the garlic, smoked paprika, marjoram, pepper, and thyme. Sauté for another 2 minutes or so. I love to sauté my spices to bring out a deeper flavor.

Now you can add the split peas, veggie stock, and Worcestershire sauce to the pot. Bring to a boil, then cover and reduce to a simmer. Simmer for an hour or more, until the split peas are tender and beginning to disintegrate. (You can use an immersion blender at this point if you want a super smooth base.)

Next, you can stir in the cubed potatoes and chopped carrots. Continue to simmer until the potatoes are tender. Season with salt to taste.

Serve as is, with some quick yeast-free bread or with homemade garlic croutons! I love the lovely crunch croutons add to the soup.

Two bowls of pea soup topped with thyme and croutons.


Can I Make This Soup Without Oil?

Yes, of course! To make this recipe oil-free, you can saute the onions in vegetable stock – you’ll probably need a 1/4 cup or so as it evaporates, unlike oil. Add more as needed.

Is Worcestershire Sauce Vegan?

Many brands of Worcestershire sauce contain anchovies, but some are vegan (namely the Kroger store brand and Annie’s). If you want to make your own, here is a recipe for homemade vegan Worcestershire sauce. Otherwise, you can substitute the Worcestershire sauce with soy sauce.

What’s the Difference Between Yellow and Green Split Peas?

Most split pea soup recipes call for green split peas. You technically could also use yellow split peas, but the flavor is not the same and thus the soup will taste different. Yellow split peas are more mild-tasting than green split peas. I recommend sticking with green split peas for that traditional flavor.

Can I Make This in the Instant Pot?

Yep! See my recipe for Vegan Instant Pot Split Pea soup here.

Two white bowls full of vegan split pea soup, garnished with thyme and croutons, with gold spoons.

More Vegan Soup Recipes to Try

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Bowls of split pea soup with croutons

Vegan Split Pea Soup

Karissa Besaw
Hearty, slightly smokey vegan split pea soup. Nutritious but so comforting!
4.91 from 101 votes
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Course Main Course, Soup
Cuisine American, Vegan
Servings 4
Calories 225 kcal


  • 1 lb dried green split peas
  • 1 tablespoon oil
  • 1 yellow onion chopped
  • 6 cloves garlic finely chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon marjoram
  • ¼ teaspoon black pepper
  • 8 cups vegetable stock/broth
  • 2 teaspoons Worcestershire sauce or soy sauce
  • 4 medium Yukon gold potatoes peeled and cubed
  • 2 large carrots peeled and chopped
  • Salt to taste


  • Rinse split peas. Set aside.
  • In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.
  • Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.
  • Add the split peas, vegetable stock, and Worcestershire sauce to the pot.
  • Bring to a boil on high. Reduce heat to low, cover with lid, then simmer for 60-75 minutes, or until the peas are tender and beginning to disintegrate.
  • Add the potatoes and carrots into the soup. Bring to a simmer again. Simmer for 10 minutes or until the potatoes are tender.
  • Salt to taste.


Calories: 225kcalCarbohydrates: 40gProtein: 8gFat: 4g
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