Vegetarian Split Pea Soup

Wow your tastebuds with this vegetarian split pea soup. A split pea soup that’s as easy as wash, dice, and toss together in the instant pot.

Vegetarian split pea soup recipe

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.

Fresh peas for split pea soup

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.

Ingredients for vegetarian split pea soup

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.

Add fresh herbs to your split pea soup to make it special

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.

Use organic ingredients in vegetarian split pea soup

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:

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.

Delicious whole food split pea soup

Vegetarian Split Pea Soup

While this vegetarian split pea soup is delicious straight from the stove top, it's even better as left overs. Make a batch and freeze, or enjoy as a cozy family dinner.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Entree / Soup
Cuisine: Plant-Based / Vegan
Servings: 6
Calories: 259kcal
Author: Jen Hansard


  • stove


  • 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

For garnishing

  • paprika
  • 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.


Calories: 259kcal | Carbohydrates: 41g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 49mg | Potassium: 722mg | Fiber: 16g | Sugar: 8g | Vitamin A: 5742IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 4mg
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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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Ratings & Comments

  1. Erin says:

    This recipe was delicious! I served it with some crusted bread, and it was fabulous.

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