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This simple recipe for vegan split pea soup is hearty, a little smokey, comforting, and so nutritious!
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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
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
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.
FAQ
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 ¼ 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.
More Vegan Soup Recipes to Try
- Chickpea Noodle Soup
- Vegetable Pot Pie Soup
- Vegan Bean and Bacon Soup
- Lentil Soup
- 5-Minute Tomato Soup
- Vegan French Onion Soup
- Vegan Potato Soup
⭐Did you make this recipe?⭐
Please leave a comment and a star review below.
Recipe
Vegan Split Pea Soup
Ingredients
- 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
Instructions
- 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.
Sue says
Yesterday I bought a can of "limited edition" Progresso Split pea soup. It was vegan, and my husband ate it and enjoyed it and wanted me to do that same as the ingredients. It was yellow split peas, and included celery and yeast extract, and hemp hearts and the rest like your recipe. I had whole dry green peas in the pantry and vegan pozole broth. I soaked the peas for 2 hours (could have used more soak time!) and cooked the soup for 4 hours; on very low simmer, the last hour. I used at least 10 cups of broth and water, so it was not as thick, as normal. My husband is ok with the soup , because I used hemp seeds, and ruined it. I also added nutritional yeast to offset the lack of meat B vit and taste. I think it is a great basic pea soup and I am sure it would be great just as you made. I would consider using miso soup for base, as I always have plenty of it in the fridge, but the pozole broth is made with ancho and seaweed, so it is tasty and rich. I really enjoyed it!
Mary Fox says
This came out so good! I was quit liberal with the seasonings and added a bay leaf just because my mom always did. I added a large teaspoonful of liquid smoke, didn't have worchestire sauce so subbed soy sauce. I had planned on using my immersion blender but opted not too when it was done as I had chopped the carrots and potatoes quite small and liked the little bits. I will definitely be making this again. Thank you for the recipe!
Lisa says
This. Is. Fabulous. I followed the recipe almost exactly aside from using 2 potatoes instead of 4 since it was all I had in the house and I did not have marjoram. I also used powdered garlic, and no salt. It was perfect. One of the best soups I have made. It thickened after several hours but I will just add some water in the morning. thank you for a fabulous recipe!
Lauren K says
This was really delicious and easy to make. I love that it was hearty and complex without animal products. I used an immersion blender because I like the soup about half velvety puree and half chunky/w veggie pieces. The part I froze didn't keep super well/felt kinda water logged post thaw but that's no biggie. It's good enough to eat it within a few days! Thanks for a great, healthy winter recipe!
Laurie Cynkin says
Much more like a thick stew than soup. No different than others I have tried. Am going to be looking for a new split pea recipe. Something lighter and more soup like.
gabby says
traditional greek pea soup is supposed to be thick, but maybe you didn’t know that. if you’re not happy with how your dish came out, just go else where. no need to leave negative comments. i tried this recipe and it came out delicious! thank you for your contribution to all of our kitchens.
Karissa says
Glad you enjoyed it, Gabby!
Karen says
I don't have a kitchen scale. How many cups is 1 lb of died split peas?
Karissa says
It's about 2.5 cups
Stephanie says
Loved the recipe! Split Pea is my favorite soup but I never liked ham or pork even before I became a vegan, so this was best of two worlds. For some reason my split peas would not mush in the recommended cook time, so I had to let it go a little longer, which worked out great. I also added some liquid smoke and it was amazing.
Karla Brink says
This split pea soup was delicious. I added a few drops of liquid smoke and went a little heavier on the spices. My non Vegan husband thought it was good but said he missed the chunks of ham. I told him a blended it all together and he was convinced.
Ana says
This soup is so delicious and easy to make! It is hearty and filled with flavor and it is now my new favorite comfort meal. I will definitely be making it again and again. Thank you so much for this recipe!
Cheryl says
Thick and hearty. Perfect for supper on a cold day like today.