Traditional split pea soup is made with some kind of meat broth and a ham bone, yet my vegetarian split pea soup packs just as much flavor + protein power using only plant based ingredients. This delicious split pea soup is a recipe the whole family can enjoy.
How to make vegetarian split pea soup
This recipe is so simple! Wash + chop up the veggies, sauté, then simmer in some veggie broth. I recommend getting organic veggies for this soup, as celery is on EWG’s Dirty Dozen list (produced with the most chemicals). Organic vegetable broth is also a better option for this split pea soup, as it has better flavor, as well as no additives.
Split pea soup ingredient swaps
If you don’t have any split peas on hand, you can actually substitute in lentils. Both are great plant based protein options. Leeks can be swapped out for 1 cup of shallots, which are similar in flavor. Also, don’t be afraid to add in your own spice combo to make this soup unique. I often add a little heat to my recipes, and some green chili hot sauce is the perfect kick for this vegetarian split pea soup. While fresh herbs add more health benefits (and flavor), dried herbs are a great swap in a pinch.
Instant pot split pea soup
Need to make this soup quickly? Grab that instant pot and get chopping! Seriously though, the instant pot makes surprisingly great soups. To make this vegetarian soup in an instant pot, chop up the veggies, then set the pot to sauté. Add in the avocado oil, and once heated, toss in the veggies. These will probably soften a bit faster, so check on them after 5 minutes, stirring occasionally. Once sautéd, turn off the instant pot, remove the veggies, and deglaze the bottom of the pot with 1/2 cup of the vegetable broth. Then add in the cooked vegetables, the rest of the broth, and all the spices. Pressure cook on High for 15 minutes. Follow the instant pot guide to manually release pressure, or allow for the pressure to naturally release in 15-20 minutes.
Storing + freezing
This recipe makes a full pot of soup, so freezing some is a great option! I usually freeze soups in single serving portions, so that I can reheat for a quick lunch. I typically freeze soups in pint-sized mason jars with a wide mouth, for easy defrosting/pouring when defrosting. They also stack well in my freezer! Make sure to cool completely before freezing. I actually let this vegetarian split pea soup chill in the fridge overnight before transferring to the freezer, to make sure it really has cooled off. I definitely don’t want any exploding glass jars!
More soup recipes
If you know me, you know I love soup. It’s a great way to pack in lots of different veggies at once. It also fills the whole house with amazing smells. Here are a few more of my fav soup recipes:
- Pumpkin soup
- Minestrone soup
- Thai coconut soup
- Vegetable barley soup
- Carrot ginger soup
- Bell pepper + sweet potato soup
What are some of your fav soup recipes? Drop a comment and share! Also, do you have any family soup recipes that you’d love to see in a healthier version? If so, let me know. I love a good challenge, as well as new soup recipes.
Vegetarian Split Pea Soup
- 2 tablespoons avocado oil
- 1 leek, white and light green parts only, halved, washed well, and thinly sliced
- 1 yellow onion, finely chopped
- 3 carrots, peeled and cut into thin rounds
- 3 stalks celery, thinly sliced
- 3 cloves clove garlic, minced
- sea salt
- black pepper
- 1 1/2 cup dried green split peas, about 12 oz.
- 2 tbsp. fresh thyme, plus more for serving
- 2 bay leaves
- 4-6 cups vegetable broth
- green onions
- fresh thyme
- Sauté the leek, onion, carrot, and celery in 2 tbs avocado oil. Season with salt and pepper and stir occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and sauté for 45 more seconds.
- Add fresh thyme, bay leaves, vegetable broth and green split peas. Cover and reduce heat to low for 1 hour (or until split peas are soft and partially broken down).
- Serve with paprika, green onions, salt & pepper.