This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
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.
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.
This soup had a very unusual flavor. It was very hearty and filling. Didn’t even miss the meat!
Love to hear that, Kyra!
Nice and round flavor. Did this in the instant pot and it worked well. Added a squirt of my favorite hot sauce for serving and it gave it a nice kick.
Forgot to add a rating 🙂
Awesome idea to try this in the instant pot, Daria!
Very nice, just missing the WOW factor.
Hi Willow! Thanks for the feedback!
Day 10 Wow what a journey it’s been. Another hearty filling soup that I’ll be making again over the winter. I’ve always shied away from split pea soup but I probably should not have as I really enjoyed this.
K.B. I’m also someone who hasn’t been fully convinced on Split Pea Soup, yet this one just hits the spot! Glad it’s made your list of making again!
Split Pea soup is probably my most favorite soup for the fall and winter! I absolutely love this recipe!
Def add this one to your soup rotation this fall and winter, Becky!
Love!
Yayy! Glad you loved this one, Ingrid!
This pea soup was flavorful but a bit watery. I added 6 cups of broth and used my instant pot. I think when I make it next time, I will use the full bag of peas and maybe not so much broth. I also used a stick blender to smooth it out, thinking that would help thicken it up. I topped it with smoked paprika and chives.
I love split pea and this is my first time making it without ham! Didn’t even miss it! I made it in the instant pot (as I always do) which makes it so easy and fast. I like mine soup-er thick so I added some mashed potato flakes at the end. Hands down best soup! Will definitely make this again and highly recommended you try it!
I made the Vegetarian Split Pea Soup and topped it with a vegan smoked Gouda, and the green onion tops.
I want to extend my appreciation for the opportunity to participate in this 10 Day Soup Challenge.
I appreciate how easy all the soups were to make, flavorful, and healthy!!
Thank you!
I substitute the green peas with mung beans. Peas are hard to find here and it’s so pricey. So I looked for the substitute that taste similar.
This soup is light and easy in tummy. But the ingredients work out together to make a great balance. I really love the taste.
Delicious soup & will definitely make again! The smoked paprika gives it a wonderful smoked flavor!!
This one is a keeper! We made it in the instapot. It was quite delicious!
My husband and I enjoyed this recipe the most and he hates peas. He didn’t know he was eating them and loved the soup. I use the last of me herbs from the garden, and the rest are drying now for winter use. This was a very pleasurable and heartwarming dish.