Vegan Split Pea Soup
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Last updated on Jan 20, 2025
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This vegan split pea soup is made with tender split peas and fresh vegetables and is the perfect cozy recipe for chilly days. It’s healthy, hearty, packed with flavor and comes together quickly!
This weather has me craving all of the cozy, comforting recipes right now and my current obsession = this vegan split pea soup. I love the flavors and heartiness it provides and it’s seriously so easy to whip up. Plus, the whole family loves it (including Liv!) which makes things a lot easier when it comes to dinner time!
Traditional split pea soup is typically made with ham slices, ham hock or ham bone, but I’m not a huge ham person, so I decided to make a vegan version with smoked paprika and tamari, which gives this soup a nice smoky, rich flavor.
Table of Contents
Why You’ll Love This Split Pea Soup Recipe
- Super flavorful – Packed with fiber, protein, and plenty of deliciousness.
- One-pot wonder – Yay for minimal dishes!
- Meal prep-friendly – Make one batch and enjoy this healthy soup all week long.
- Budget-friendly – Made with simple, affordable pantry staples.
Ingredients Needed
- green split peas – the star of the show! For this recipe we’re using a 1 pound bag of dry split peas, which you can find in the dry bean aisle at your grocery store.
- olive oil – for sautéing the vegetables.
- yellow onion, celery, carrots, and garlic – the fresh veggies we’re using to pack in flavor and nutrients.
- seasonings and spices – bay leaves, black pepper, sea salt, thyme, oregano, and paprika.
- vegetable broth – I recommend using low sodium so you can control the saltiness of the soup.
- tamari – since we’re skipping the meat, the tamari adds a nice rich, umami flavor to this soup!
- fresh lemon juice – I recommend using freshly squeezed lemon juice for the best flavor. A splash of lemon juice adds a necessary acidity to the soup that brightens the rest of the flavors.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Split peas: If green split peas aren’t available, yellow split peas are a great alternative. They’ll give the soup a slightly earthier flavor but still taste amazing.
- Olive oil: You can swap the olive oil for ghee or vegan butter if that’s what you have on hand. Both options work beautifully for sautéing the veggies.
- Vegetable broth: Low-sodium vegetable broth is ideal for controlling saltiness, but chicken broth works well if you’re not keeping the recipe vegan.
- Tamari: Don’t have tamari? No problem—soy sauce or coconut aminos are excellent substitutes. Just make sure to use gluten-free tamari or coconut aminos if needed.
How to Make Split Soup
This easy split pea soup is hearty, flavorful, and so nourishing. It’s the ultimate comfort meal that’s perfect for chilly nights or a wholesome lunch! Here’s how to make it:
Step 1: Heat oil in a large pot or Dutch oven over medium-high heat. Add veggies. Cook, stirring occasionally, until onions are translucent and veggies soften, about 5-7 minutes.
Step 2: Stir in bay leaves, pepper, salt, thyme, oregano, paprika, and split peas. Cook for 1 minute, stirring constantly.
Step 3: Add vegetable broth, bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 60 minutes, or until the peas are tender.
Step 4: Stir in tamari and lemon juice, taste, and adjust seasonings if needed. Serve hot with your favorite toppings!
Brittany’s Tip
- Taste as you go: Every broth is a little different, so be sure to give your soup a taste before serving. Add a pinch of salt or extra spices if it needs a little something—this step makes all the difference!
How to Serve Split Pea Soup
This soup is hearty enough to be a meal on its own, but you can never go wrong with toppings and a side! Here are some suggestions:
- Salads: Pair with a light, refreshing salad like my easy spinach salad or garlicky kale salad to balance the richness of the soup.
- Bread: This soup is perfect for dipping! Serve with vegan cornbread, crusty sourdough bread, or even a slice of whole wheat honey brown bread.
- Crackers: For a crunchy side, try my almond flour crackers or your favorite store-bought option.
- Toppings: Parmesan cheese (try my hemp parmesan for a vegan option), fresh parsley, croutons, roasted chickpeas or crumbled tempeh bacon.
How to Store Leftovers
This soup is a great meal prep recipe. I like to make a batch over the weekend so I have easy lunches and dinners ready to go for the week. Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.
Frequently Asked Questions
No! Since they are already split open, split peas cook quickly and don’t require any soaking!
I like a little texture to my soup, but if prefer a silky smooth soup you can use an immersion blender or regular blender to puree the soup!
Split peas pack a nutritional punch! They have a higher protein content at 8 grams per half cup serving and a high fiber content at 16 grams of dietary fiber per serving. Plus, you’ll find vitamins A, K and C, thiamine, folate, manganese, iron, potassium and phosphorus in peas! (source)
Popular Soup Recipes to Try
- Broccoli Cheddar Soup
- Cabbage Soup
- Vegetable Soup
- Butternut Squash Soup
- Potato Soup
- Cauliflower Soup
- Detox Soup
- Vegan Lentil Soup
- Mushroom Barley Soup
- Turkey Soup
Be sure to check out all of the soup recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vegan Split Pea Soup
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 2 bay leaves
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 lb bag dry split peas, rinsed
- 6 cups vegetable broth, plus more as desired to thin
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
- Cracked pepper, parmesan, chopped fresh parsley, for topping
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.
- Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.
- Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.
- Once pea have softened stir in tamari and lemon juice.
- To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).
Notes
- Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight for the first time, it was easy and delicious! My whole family loved it. Will definitely be making again!
Yay! So glad this soup was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
Delicious! Added a table spoon of butter with the onions and one teaspoon of liquid smoke at the end. Also cubed one potato to the vegetables. Very tasty!!! And better than my grandmas meat version. Thank you!
Yay! So glad you loved this recipe, Mallory. Thanks for making it and for coming back to leave a review. I appreciate it!
This is really good and great for meal prep!
Amazing! I am so glad you are enjoying this soup, Craig. Thank you for taking the time to share your review and star rating, I appreciate it!
Wow! Brittany, this is THE BEST split pea soup recipe!! What a great blending of flavors that makes this soup so delicious! The thyme and oregano with the smoked paprika, tamari (Braggs in my case) and the fresh taste of the lemon…… perfect. Can’t wait to have it again for dinner tonight!! Thank you for sharing.
WOO! This means so much to me and I am glad to hear this soup turned out great for you. Thank you for sharing your review & star rating, I appreciate it!
This was a wonderful recipe!
I made a few changes because I’m pregnant and breastfeeding. Instead of garlic I used Hing, replaced the onion with fennel and didn’t add the paprika. I also didn’t have tamari so I used coconut aminos. And made it on the instapot. It was delicious.
So glad you enjoyed this soup, Ashley. Thanks for making it and for coming back to leave a review. I so appreciate it!
This is wonderful!!! I added a little more carrot but it was the best !!!
Oh yay! So glad you enjoyed this soup, Sherry. Thanks for making it and for coming back to leave a review. I so appreciate it!
I’ve made a few split pea soups, and this one was the best, by FAR! Split pea soup is a very nostalgic meal for me and I remember my nana’s always being thick and hearty- exactly how this turned out! I would give 6 stars if I could!
Yay! I am thrilled to hear this, Anissa! I really appreciate you taking them time to come back and leave a review, it means the world to me.
Delicious! I used 8 cups of liquid – 4 cups of water and 4 cups of stock – since split pea always thickens up as it sets and I like mine a little looser. I used coconut aminos and that gave it the smoky meat flavor and a touch of sweetness. the lemon juice really brightens it up.
Woo! Thanks for sharing your changes, Steph. The coconut aminos sound like a delicious addition. I appreciate you coming back to leave a review and star rating!
Great soup! Yum.
Woo! Happy to hear that, Sara. Thanks for leaving a review, I appreciate it!