This Vegan Split Pea Soup is an easy, one-pot recipe made with simple pantry ingredients and very little hands-on time. Everything cooks on the stove until the peas break down and the soup turns thick and creamy. It's a cozy, no-fuss meal that's perfect if you want something comforting without spending hours in the kitchen.
Classic split pea soup is traditionally made with green split peas, vegetables, herbs, and often ham for flavor. This plant-based version skips the ham but keeps the same slow simmering method and simple ingredients, allowing the split peas to break down and create a thick, creamy soup. It's just as hearty and flavorful as the original, and you won't miss the meat at all.
This soup is perfect for cozy dinners, chilly days, or whenever you're craving something warm and comforting. It also works great for meal prep, since the flavors develop even more over time and the soup reheats beautifully. Make a big batch and enjoy it throughout the week for easy lunches or dinners.
If you enjoy cozy, hearty soups like this one, you might also like my Vegan Lentil Soup, Vegan Potato and Corn Chowder, or Vegan Vegetable Soup. They're all easy to make, great for meal prep, and perfect for warming, comforting meals any time of year.
Vegan Split Pea Soup Ingredients
- Extra virgin olive oil: Adds flavor to the base of the soup. Regular olive oil or another cooking oil works too.
- Onion: A yellow or white onion is ideal, but any onion will do.
- Celery: Adds that classic soup flavor. If you don't have celery, you can leave it out.
- Carrot: Adds a little natural sweetness. You can swap it for parsnip if needed.
- Garlic: Fresh garlic is best, but garlic powder works if that's what you have. Use about ⅛ teaspoon garlic powder per clove.
- Dried green split peas: The main ingredient. Yellow split peas also work just fine.
- Bay leaves: Add extra flavor, but you can skip them if you don't have any.
- Dried thyme: A classic choice for split pea soup. You can use marjoram or Italian Seasoning instead.
- Salt: Adjust to taste, especially if you're using salted broth.
- Black pepper: Adds a bit of warmth. Use as much or as little as you like.
- Vegetable broth or water: Broth adds more flavor, but water works too.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Split Pea Soup
- Heat the oil in a large pot over medium-high heat. Add the onion, celery, carrot, and garlic, and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the split peas, bay leaves, thyme, salt, pepper, and broth (or water). Bring to a boil.
- Lower the heat, cover, and simmer for 60-90 minutes, or until the split peas are very tender and beginning to break down, stirring from time to time.
- Remove the bay leaves, adjust seasoning if needed, and serve hot, with fresh parsley on top if desired.
How to Store and Reheat Leftovers
- Refrigerator: Store the soup in an airtight container in the fridge for up to 4-5 days. The soup will thicken as it sits, which is totally normal.
- Freezer: Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of water or vegetable broth if the soup is too thick. You can also reheat it in the microwave in short intervals, stirring in between.
Serving Suggestions
This vegan split pea soup is hearty enough to enjoy on its own, but it's even better with a simple side. Serve it with crusty Vegan Bread, Vegan Garlic Bread, or Rye and Spelt Bread for dipping. It also pairs well with something fresh and simple like Vegan Coleslaw or Vegan Caesar Salad. For extra protein, top the soup with Tempeh Bacon, or serve it with Crispy Baked Tofu on the side.
Frequently Asked Questions
Split peas don't need to be soaked. They cook faster than whole dried legumes and soften as they simmer in the soup.
Split pea soup thickens once the peas become very tender and start to break down. This can take longer than expected, especially if the peas are older. The soup will also continue to thicken as it cools.
This usually happens when split peas are older or the soup hasn't simmered long enough. Keep cooking until the peas are very tender, making sure the soup is gently simmering, not just warm.
The soup is ready when the split peas are very soft and easily break apart, and the soup has thickened naturally. The vegetables should be fully tender and well blended into the soup.
Split pea soup is a great make-ahead recipe. The flavors develop even more as it sits, and the soup often tastes better the next day.
More Vegan Soup Recipes
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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 for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add the split peas, bay leaves, thyme, salt, pepper, and vegetable broth (or water). Stir well and bring everything to a boil.
- Reduce the heat, cover, and simmer for 60-90 minutes, or until the split peas are very tender and starting to break down, stirring occasionally. The soup will thicken as it cooks.
- Remove the bay leaves, adjust seasoning if needed, and serve hot, with fresh parsley on top if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days. The soup will thicken as it sits, which is completely normal.
- Let the soup cool completely before freezing. Store in freezer-safe containers for up to 3 months and thaw overnight in the fridge.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup is too thick.
Esther says
Hi, I just want to thank you for all your amazing recipes.
I have made a similar split pea soup and called it my vegan, pea & ham. The secret? …….
About 1 tablespoon of Hickory liquid smoke, added at any stage.
Tastes just like the real thing.
Kind regards, Esther. Australia.
Iosune Robles says
Hi Esther! Thank you so much for your kind words 😊 I’m so glad you’re enjoying the recipes. And I love your idea of adding a little hickory liquid smoke for that smoky flavor — that sounds delicious! Thanks so much for sharing your tip!
Thomas says
Hi,
Could you tell me how much 1 serving is equal to in grams? Thanks!
Iosune says
Hi Thomas! I don't know the exact amount in grams, sorry!
Ryan Hendricks says
This was good one. I blended mine entirely, though next time I think I might only blend half to leave some chunks in there.
Iosune says
Hi Ryan! So glad you liked it 🙂
SteveMatthew says
Hi, I ate protein powder for long years but I don't know how much protein need to consume now I am very clear about it veganway
Iosune Robles says
Hi SteveMatthew! For these questions, I recommend you contact a nutritionist to study your case 🙂