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. This soup may be full of veggies but it is a completely filling meal.
Traditional split pea soup is made with some kind of meat broth and a ham bone, yet my split pea soup recipe packs just as much flavor and protein power using only plant-based ingredients. This delicious split pea soup is a recipe the whole family can enjoy.
Table of Contents
Ingredients for Split Pea Soup
This comforting recipe can be made with ingredients found at almost any grocery store, so no need to shop around! Here’s what I’m putting in the stock pot:
- Avocado oil: this high-heat oil is perfect for creating lovely sautéed vegetables.
- Leek: full of nutrients, leeks are a lighter-flavored cousin to onions. I use both in cooking so that more onions don’t overpower the dish. If this is a new vegetable to you then learn how to cut leeks like a pro.
- Yellow onion: buttery, milder flavor that I love in almost any savory dish.
- Carrots: cut through the green produce with some vibrant carrots, as well as some earthy flavor.
- Celery: a staple soup ingredient, celery is full of antioxidants that benefit any dish.
- Garlic cloves: another way to add a flavor burst is through fresh garlic, and it doesn’t disappoint in this aromatic recipe.
- Sea salt and ground black pepper: added to enhance flavor, feel free to have some at the table in case you need a bit more after cooking.
- Dried green split peas: split peas have 8g of protein per serving, making them a great plant-based protein option.
- Fresh thyme: Thyme has been used for medicinal purposes for centuries, plus it adds a minty, sweet, woodsy flavor to this soup.
- Bay leaves: these unique leaves add a lovely floral and thyme flavor to foods, yet you don’t eat them. Just toss 1-2 leaves in the soup pot then remove before serving. They should stay right on the top while simmering.
- Vegetable stock: Whether you buy some or make your own, use a version that contains only real, whole-food ingredients and is lower in sodium.
Easy Ingredient Swaps
If you don’t have any split peas on hand, you can actually substitute lentils. Both are great plant-based protein options. Leeks can be swapped out for one cup of shallots, which are similar in flavor.
Also, don’t be afraid to add 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.
How to Make Vegetarian Split Pea Soup
This recipe is so simple! Grab a stock pot and cutting board and good chopping knife and let’s get cookin’.
Step 1: Wash + chop up the veggies then sauté in oil in a large stock pot. Season with salt and pepper and cook until the vegetables are softened. Add the garlic and sauté for just under a minute longer, stirring constantly so the garlic doesn’t burn.
Step 2: Add the spices, stock and split peas. Cover the stock pot and reduce heat to low so that the soup can simmer for 1 hour. You know it’s done when the peas are soft and partially broken down, but not just mush.
Step 3: Remove bay leaves and serve in bowls with paprika and green onions.
I recommend getting organic veggies for this soup, as celery is on EWG’s Dirty Dozen list (produced with the most chemicals). Organic vegetable stock is also a better option for this split pea soup, as it has better flavor, as well as no additives.
Instant Pot Version
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 vegetable stock. Then add in the cooked vegetables, the rest of the stock 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 Tips
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 use pint-sized mason jars with a wide mouth, for easy defrosting/pouring when defrosting. They also stack well in my freezer!
Alternatively, freeze in a soup cube tray until completely frozen, then remove and store in a freezer-safe storage bag.
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!
Vegetarian Split Pea Soup FAQs
Yes! It’s full of ingredients used to boost immunity full of vitamins and minerals and ready to fight inflammation.
Not my version. I use all vegan ingredients that actually fight inflammation vs heightening it.
Instead of using a ham bone or meat broth, I use vegetable stock and spices to flavor my soup. It does change the final taste a bit, yet give my version a try! You might be surprised just how good it tastes with these changes.
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 favorite soup recipes:
- Pumpkin soup
- Minestrone soup
- Thai coconut soup
- Vegetable barley soup
- Carrot ginger soup
- Bell pepper and sweet potato soup
What are some of your favorite 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
Equipment
- stove
Ingredients
- 2 tbsp 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 celery stalks thinly sliced
- 3 cloves garlic cloves minced
- sea salt
- black pepper ground
- 1 ½ cup dried green split peas about 12 oz.
- 2 tbsp. fresh thyme plus more for serving
- 2 bay leaves
- 4-6 cups vegetable stock
For Topping:
- smoked paprika
- green onions
- fresh thyme
Instructions
- Sauté the leek, onion, carrot, and celery in 2 tbs avocado oil. Season with salt and pepper then 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 stock and green split peas. Cover and reduce heat to low for 1 hour (or until split peas are soft and partially broken down). Remove bay leaves before serving.
- Serve with paprika, green onions, salt & pepper.
Notes
- To make this onion-free, sub the yellow onion with another leek.
- This may make extra servings. To freeze, allow to cool completely. Store in freezer-safe containers and freeze.
- Dried thyme can be substituted in a pinch.
This was my last soup and it was delicious. Lot’s of flavor. Like the thickness of this soup. I would make it again.
I am glad I signed up for this challenge. My husband and I love soup in the fall and winter. Now I have many more to add to repertoire! Thank you.
I’m so glad you joined us for the Soup Challenge!
This recipe was alittle thick since my husband likes watery pea soup. overall it was delicious…i just addedmore water:}
Great idea to make it not so thick, Doris!
This soup had great flavour. I have never made nor eaten split pea soup, but will definitely make it again.
I am so glad I took part in this 10 day soup challenge.
Thank you
I’m so glad you joined me, Tammy!
I really love this soup. Dried thyme was all I had on hand so I used that. Also used extra onions as I did not have enough leeks, and it still tasted very good. This recipe is one of my favorites and I usually don’t use split peas.
When I make in the future, I will use less stock or more of the vegetables. This is the last recipe of the challenge and I am so glad I participated. I used more spices during this challenge than I’ve ever used and I have eaten soups that I’ve never made before. Great experience.
I’m so glad you joined us for the challenge, Janie!!
I don’t remember ever eating split peas before, so I was a bit hesitant to try this recipe. I was surprised how much I liked it. I topped each bowl with smoked paprika and green onions. It was easy to make and was very good.
Yum! Awesome choice for toppings!
I thought this would be a hard recipe to rate because I don’t care for split pea’s but I was wrong. I made the recipe as written and I enjoyed the soup very much (trying to not eating any of the split peas, lol). Flavorful & easy. Next time I’ll try a different bean, maybe white beans because they have a tendency to absorb the flavors of the soup.
Let me know how it turns out if you try white beans!
Last recipe of the challenge! Not the most visual appealing, but filled with loads of vegetables & very filling & healthy. Love it!
You’re so right, Yayoi, not the prettiest but oh so tasty and filling!
made 1/2 half recipe for i’m one person. i used green peas for that is what i had on hand. soup very good. i did find that cooking it for 1 hr. was to long for peas lost all their shape. in future i will check after 1/2 half hr and make adjustments from there.