vegan split pea soup recipe
The Best vegan split pea soup recipe
What I love most about this recipe is how versatile it is. You can serve it as a main dish with crusty bread or a side to a roasted chicken, and it’s always a crowd-pleaser. It’s also packed with plant-based protein, fiber, and essential vitamins, making it a great choice for anyone looking to eat well without sacrificing flavor. Plus, it’s simple enough to make ahead and freeze for later—no one will ever guess it’s not fresh from the stove. Whether you’re cooking for a family meal or just need a comforting meal to start the day, this soup delivers on every level. It’s the kind of recipe that feels like a tradition, and it’s always worth making again.
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Classic Vegan Split Pea Soup
A hearty, comforting split pea soup that’s naturally rich in protein and fiber. Perfect for chilly days, this recipe relies on slow cooking to let the flavors meld into a velvety, satisfying broth.
🥘Ingredients
- 2 cups dried yellow split peas
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
Rinse the dried split peas thoroughly under cold water to remove any debris, then drain. -
2
In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes. -
3
Add the crushed tomatoes, vegetable broth, cumin, smoked paprika, and bay leaf. Stir well to combine. -
4
Bring the mixture to a boil, then reduce heat to low. Add the drained split peas and simmer uncovered for at least 1 hour, or until the peas are tender and the soup thickens. -
5
Remove the bay leaf, season with salt and black pepper to taste, and let the soup cool slightly before serving. Garnish with fresh parsley.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Vegan Split Pea Soup Works
❓ Frequently Asked Questions About Vegan Split Pea Soup
1. What substitutions can I make if I don’t have split peas?
Use a mix of dried yellow or green peas for texture, or swap in canned red lentils for a quicker prep. For a creamier soup, add a splash of coconut milk or cashew cream at the end.
2. How do I ensure the soup isn’t too thick?
Simmer the soup uncovered for 10–15 minutes to reduce it slightly, then check consistency. If it’s still too thick, stir in a splash of vegetable broth or water.
3. Can I make this soup ahead of time?
Yes, it tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently, stirring in a bit of broth if needed to loosen.
4. What’s the best way to reheat split pea soup without it getting mushy?
Reheat in batches over medium-low heat, stirring occasionally. If it thickens too much, add a little water or broth. Avoid boiling vigorously to preserve texture.
