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This vegetarian split pea soup is not just a recipe; it’s a hug in a bowl. It’s perfect for chilly evenings, lazy weekends, or even as a meal prep option on a busy week. I hope you and your family enjoy this hearty veggie soup as much as me and my husband.
Why I Love This Split Pea Soup Recipe
- First off, let’s talk about the magic of split peas. These little green gems are packed with protein, fiber, and all those good nutrients that keep us fueled and feeling great. Plus, I love that they absorb flavors so well, making them the star in this soup recipe.
- Plus, there’s something so comforting about a warm bowl of soup. It reminds me of my childhood, huddled around the kitchen table eating my mom’s homemade split pea soup recipe. Now, I get to pass on that same goodness to my kids (and, okay, let’s be honest—my husband, too).
- This soup makes fabulous leftovers. It freezes well and reheats nicely, too— so don’t be shy. Make enough to have leftovers for another week!
- Kids love this soup! If you’re worried about them not eating their greens, just blend it up and they’ll never know those peas are hiding in there.
Fun fact: peas are my least favorite vegetable. I can’t stand frozen peas or even fresh peas— I literally gag like a little kid. Yet split peas in this soup are something I happily chow down. So if you’re scared, don’t be.
Okay, let’s get the ingredients, start the stove and warm our bellies together!
Ingredients for Vegetarian Split Pea Soup
This comforting recipe can be made with ingredients found at almost any grocery store. Here’s what I’m putting in the stock pot:
- Avocado oil: this high-heat oil is perfect for creating lovely sautéed vegetables. You can also use olive oil if you have that on hand.
- 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 the leaves in the soup pot to simmer and remove before serving.
- Vegetable stock: Whether you buy some (look for vegetable broth) or make your own, use a version that contains only real, whole-food ingredients and is lower in sodium.
- Smoked Paprika: I’m not big on the smoky flavors, yet a dash of smoked paprika in this split pea soup is what brings it home without a ham bone. If you love smoky flavor, add a dash of liquid smoke.
- Lemon Juice and whole grain mustard: these flavor-packed additions are thanks to rawkstar Meagan. Keep sharing your recipe reviews and tweaks— I’m reading them all!
Traditional vs Vegetarian
Traditional split pea soup is made with meat broth and a ham bone (and sometimes bacon). My vegetarian version doesn’t use any of those yet is just as flavorful using fresh herbs, spices and sauteed veggies.
Helpful Soup Ingredient Swaps
- If you can’t find split peas, substitute with green lentils. Both are great plant-based protein options and super hearty. You’ll want to gently boil them, or simmer, until tender in the soup.
- Leeks can be swapped shallots, which are similar in flavor (just stronger, so use a lot less).
- Feel free to toss in any leftover veggies you have in the fridge—zucchini, bell peppers, or even kale can add extra nutrients and flavor.
- Add your own spice combo to make this soup unique. I often add a little heat to my recipes, and some cayenne pepper 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.
Soup Storage Tip
This soup recipe stores well in the fridge for about a week, and it freezes beautifully. Just let it cool completely before transferring it to an airtight container for future lunches or quick dinners.
Step to Make Vegetarian Split Pea Soup
This recipe is so simple! Grab a stock pot, set down the cutting board and let’s get chopping and cooking!
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.
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.
3. Remove bay leaves, stir in the lemon juice and mustard.
4. Serve in bowls with paprika and green onions.
How to Make in Instant Pot
Need to make this soup quickly? Grab that instant pot and get chopping! 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.
More Vegetarian 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 vegetarian soup recipes I’ve created that have been hits on my blog:
Common Questions
Yes! It’s vegetarian split pea soup is made with ingredients that are packed with vitamins and minerals and can help your body naturally fight inflammation.
Not my version. I use all plant-based ingredients that actually fight inflammation rather than provoke 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 I think it’s just as savory and comforting. You might be surprised just how good it tastes with these changes.
Vegetarian Split Pea Soup
Ingredients
- 1 tbsp avocado oil
- 1 leek white and light green parts only, halved, washed well, and thinly sliced
- 1 yellow onion finely chopped
- 2 carrots peeled and cut into thin rounds
- 2 celery stalks thinly sliced
- 2 cloves garlic cloves minced
- ½ tsp sea salt
- ½ tsp black pepper ground
- 1 cup dried green split peas about 12 oz.
- 1 tbsp fresh thyme plus more for serving
- 2 bay leaves
- 4 cups vegetable stock
- 1 tbsp fresh lemon juice
- 1 tbsp whole grain mustard
For Topping:
- smoked paprika
- 2 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.
- Mix in the mustard and lemon juice. Serve with paprika, green onions, salt and pepper.
Equipment
- stove
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 soup was really good. Loved all the veggies and great flavor!
Mostly followed recipe, except skipped leeks, pepper, lemon juice and mustard. Got distracted and cooked a little long so turned out thick and kinda mushy, but still tasted delicious. Surprisingly, I didn’t miss the ham. Even husband enjoyed a small serving as a side to a leftover seafood platter.
Didn’t have a full serving left so I added a small ham sandwich for lunch today. Wow, it was even better then the first time.
Split Pea Soup is a favorite of mine. I usually do not use leeks but I loved it and will continue to add it. The lemon adds a wonderful flavor.
I really like split pea soup so trying a new recipe for one of my favorite soups was great. I enjoyed the added vegetable it added to the soup the only thing I used different was regular paprika as I am not into smoky so didn’t want to try in this recipe. I really enjoyed all the flavors so I will be adding this soup as one of my favorite split pea soup.
I never thought I’d ever like split pea soup that this makes a difference with the vegetables in there. It has really good flavor. Don’t even need crackers.
Awwwwww! Thank you Ethel. I love reading your reviews of my recipes. You’re rawkin’ this soup challenge!
To mimic the flavor of ham in the split pea soup, add soy sauce to your liking, your guest will never know.
Ooooh! Thanks for that hack Richard! Love how sneaky we can be!
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!