Vegan Split Pea Soup

4.84 from 6 votes

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.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soups

Cuisine: American

Diet: Vegan

Servings:

Calories: 330kcal

Author: Iosune Robles

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

US Customary - Metric

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.

Nutrition