This vegan split pea soup is an easy, one‑pot recipe made from simple pantry ingredients with minimal hands‑on time. Everything simmers on the stove until the peas break down and the soup becomes thick and creamy. It’s a cozy, no‑fuss meal — perfect when you want comforting food without spending hours in the kitchen.
Traditional split pea soup is made with green split peas, vegetables, herbs and often ham for extra depth. This plant‑based version skips the meat but retains the classic slow‑simmer approach and straightforward ingredients, letting the peas soften and thicken the broth into a hearty, satisfying soup. The result is just as flavorful and comforting — you won’t miss the meat.
This soup is ideal for cozy weeknight dinners, chilly days, or meal prep. Flavors deepen after resting, and leftovers reheat beautifully. Make a large batch and portion it for easy lunches or dinners throughout the week.
If you enjoy hearty vegan soups, try other favorites like Vegan Lentil Soup, Vegan Potato and Corn Chowder, or Vegan Vegetable Soup — all excellent for meal prep and year‑round comfort.
Vegan Split Pea Soup Ingredients
- Extra virgin olive oil: Adds flavor to the soup base. Any neutral cooking oil will work.
- Onion: Yellow or white onion works best, finely chopped.
- Celery: Classic supporting flavor; omit if necessary.
- Carrot: Adds natural sweetness; parsnip can be swapped in if desired.
- Garlic: Fresh garlic is best; garlic powder can be used (approx. 1/8 teaspoon per clove).
- Dried green split peas: The star ingredient. Yellow split peas work as a substitute.
- Bay leaves: Optional, but add pleasant depth.
- Dried thyme: Traditional choice — marjoram or Italian seasoning can be used instead.
- Salt and black pepper: Adjust salt to taste, especially if using salted broth; pepper adds warmth.
- Vegetable broth or water: Broth adds more flavor, but water works in a pinch.
See the recipe card below for exact measurements and full details.
How to Make Vegan Split Pea Soup
- Heat the oil in a large pot over medium‑high. Add the onion, celery, carrot and garlic; cook about 5 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the split peas, bay leaves, thyme, salt, pepper and the vegetable broth (or water). Bring the pot to a boil.
- Reduce heat, cover and simmer for 60–90 minutes, or until the peas are very tender and beginning to break down. Stir occasionally to prevent sticking and to help the peas soften evenly.
- Remove bay leaves, taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley if desired.
How to Store and Reheat Leftovers
- Refrigerator: Store in an airtight container for 4–5 days. The soup will thicken as it cools — this is normal.
- Freezer: Cool completely, then pack into freezer‑safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup is too thick. Microwave reheating in short intervals also works well; stir between intervals.
Serving Suggestions
This split pea soup is filling on its own but pairs beautifully with crusty vegan bread, garlic bread or a simple salad for balance. For extra protein, serve with crispy baked tofu or top with tempeh bacon.
Frequently Asked Questions
No. Split peas do not require soaking and will soften more quickly than whole dried legumes as they simmer.
The soup thickens as the peas soften and break down. Older peas can take longer to cook. The soup will also thicken as it cools.
Hard peas are usually due to old split peas or insufficient simmering. Maintain a gentle simmer and cook until peas are very tender.
The soup is done when the split peas are soft and beginning to break apart, the vegetables are tender, and the broth has thickened naturally.
Yes. Split pea soup makes excellent leftovers and the flavor often improves after a day in the fridge.
More Vegan Soup Recipes
- Vegan Pumpkin Soup
- Vegan Cream of Mushroom Soup
- Vegan Potato Soup
- Vegan Cabbage Soup
- Vegan Cauliflower Soup
Vegan Split Pea Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 4 cloves garlic, minced
- 1 pound dried green split peas, picked over and rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 cups vegetable broth, or water
Instructions
-
Heat the oil in a large pot over medium‑high heat. Once hot, add the onion, celery, carrot and garlic. Cook about 5 minutes until the vegetables are softened and lightly golden.
-
Add the split peas, bay leaves, thyme, salt, pepper and vegetable broth (or water). Stir and bring to a boil.
-
Reduce heat, cover and simmer 60–90 minutes, stirring occasionally, until the peas are very tender and beginning to break down. The soup will thicken as it cooks.
-
Remove the bay leaves, adjust seasoning, and serve hot. Garnish with fresh parsley if desired.
Notes
- Leftovers keep in the refrigerator for 4–5 days; the soup will thicken when chilled.
- Cool completely before freezing. Freeze up to 3 months; thaw overnight in the fridge.
- Reheat gently on the stovetop or in the microwave and add broth or water if needed to thin.
Nutrition
| Calories: 330 kcal
| Carbohydrates: 53 g
| Protein: 19 g
| Fat: 6 g
| Fiber: 20 g
Did you try this recipe?
Leave a comment below and let the author know how it turned out.