Perfect vegan Split PEA SOUP

This perfect vegan split pea soup recipe is a classic soup I’ve been eating all my life; it is very easy to make, nutritious, and packed with vegetables and vegan protein, and it’s also perfect for cold winter days.

It is one of the favorite soups in my house, along with broccoli soup, fideo soup, and lentil soup.

ABOUT THIS VEGAN PEA SOUP

This soup is dense, like a stew, with onion, celery, carrot, and spices. The original recipe calls for bacon or ham, but the truth is that it is so delicious that it does not need them.

You could serve them with shiitake bacon, fresh herbs, croutons, or roasted chickpeas. I do have to confess that I like it as is, just with a tiny drizzle of olive oil on top.

INGREDIENTS TO MAKE THE SOUP

  • Green split peas. Before putting the dried peas in the pot, check for stones and rinse if necessary. You can sub with yellow split peas if you wish.
  • Carrots and celery. Chop them into same size pieces. We are looking for that they are the base of flavor and not that one flavor predominates more than the other.
  • Chopped onion and garlic
  • Olive oil
  • Parsley, thyme, bay leaf, and marjoram
  • Powdered mustard
  • Vegetable broth or water
How to measure fresh and dried herbs?

The correct ratio is 1 tablespoon of fresh is one teaspoon of dry herb. 

For example, one tablespoon of fresh thyme is the same as one teaspoon of dried thyme.

The same measure applies to any type of herb.

HOW TO MAKE DRY PEA SOUP?

  • Over medium heat, add the olive oil, onion, celery, and carrot in a large pot until the onion is translucent, about 5 minutes.
  • Add the garlic and sautée for 3 more minutes.
  • Add the rest of the ingredients.
  • Leave it for about 30-40 minutes over medium-low heat until the peas are completely cooked.
  • Finish with a splash of olive oil, a pinch of salt, and pepper.

SLOW COOKER INSTRUCTIONS

  • Instructions to make the crockpot pea soup: In a small pan, sautée the onion, celery, and carrot in the olive oil. When the vegetables are well seasoned, put them in the slow cooker with the rest of the ingredients. Set on high and cook for 4 hours at least.
  • Instructions to make dried pea soup in Instantpot (affiliate link) (affiliate link). Season the onion, carrot, celery, and garlic with the seasoning function. Add the rest of the ingredients, cover, and select the chili or beans function.

TIPS E IDEAS

  • In this recipe, you can play with the ingredients. If you don’t have thyme, add dried basil, etc. Make it your own.
  • This is a split pea soup without ham; if you want the smokey flavor of the ham, add a couple of liquid smoke.
  • Add potatoes to make it a more substantial meal.
  • You can do half the recipe if you think that is a lot of soup.

HOW TO STORE THE SOUP?

The soup can be kept in the refrigerator in a tightly closed container for up to 4 days or in the freezer for up to three months. The soup thickens a lot when it cools down. When you reheat it, you may need to adjust the amount of liquid.

Before you freeze the soup, let it cool and put it in a special freezer container. Choose a bag or container that leaves room for the soup to expand when frozen.

Other soup recipes you may like:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Perfect vegan pea soup

This perfect vegan split pea soup is a classic soup that I've been eating all my life. It is very easy to make, nutritious, and packed with vegetables and vegan protein, and it's also perfect for cold winter days.
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Prep Time 5 mins
Cook Time 45 mins
0 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6 people
Calories 252 kcal

Equipment

  • Soup pot

Ingredients
 
 

  • 5 cups water or vegetable broth
  • 1 ½ cup dry peas
  • 3 diced carrots
  • 1 medium onion diced (about 3/4 cup)
  • 2 celery stalks like half a cup
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley or 1 1/2 tablespoons dry
  • 1/4 tablespoon powdered mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Over medium heat, add the olive oil, onion, celery, and carrot in a large pot until the onion is translucent, about 5 minutes.
    Add the garlic and sautée for 3 more minutes.Add the rest of the ingredients.
    Leave it for about 30-40 minutes over medium-low heat until the peas are practically undone.
  • Finish with a splash of olive oil, a pinch of salt, and pepper.

Nutrition

Serving: 1cupCalories: 252kcalCarbohydrates: 39gProtein: 13gFat: 5gSodium: 817mgPotassium: 651mgFiber: 14gSugar: 8gVitamin A: 6000IUVitamin C: 9mgCalcium: 56mgIron: 2.8mg
Keyword split pea soup without ham, vegan split pea soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

This recipe was first published in May 2014.

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