Vegetarian Split Pea Soup

This vegetarian split pea soup recipe has become a staple in my kitchen—and one both me and my husband genuinely crave. It’s rich, hearty, and proof that simple, plant-based ingredients can deliver serious flavor.

Perfect for weeknight dinners or easy meal prep, this cozy soup is one we keep coming back to. I hope it brings just as much comfort to your table as it does to ours.

Why This Recipe Rawks

First off, let’s talk about the magic of split peas. These little green gems are packed with plant-based protein, fiber, and essential vitamins and minerals that support digestion, heart health, and sustained energy. Plus, I love that they absorb flavors so well, making them the star in this vegetarian split pea soup recipe. There are plenty of reasons this soup is on repeat in my kitchen. Here are just a few others:

• 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 tradition to my family— yet without the ham bone.
• This soup makes fabulous leftovers. It freezes well and reheats nicely, making it perfect for meal prep. Plus, it’s loaded with antioxidants and anti-inflammatory properties, which support overall wellness. 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 fiber-rich peas are hiding in there, helping to boost their immune system and keep their tummies happy.
  
  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!

Vegetarian Split Pea Soup Ingredients

This comforting vegetarian split pea soup 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.
• Leeks and yellow onion: These two work together to build a flavorful, balanced base. Leeks are a nutrient-rich, milder cousin to onions, and yellow onions add that buttery, mellow flavor I love in almost any savory dish. I use both so the onion flavor doesn’t overpower the soup. If leeks are new to you, here’s my guide on how to cut leeks to make prep easy.
• Carrots and celery: These staple soup ingredients enrich the stock. Carrots cut through the green produce and, combined with celery, they make an earthy flavor that is perfect for this vegetarian split pea soup recipe.
• Garlic cloves: Another way to add a flavor burst is through fresh garlic, and it doesn’t disappoint in this aromatic recipe.
• Dried green split peas: Split peas have 8g of protein per serving, making them a great plant-based protein option.
• Vegetable stock: Whether you buy some (look for vegetable broth) or learn how to make vegetable stock, use a version that contains only real, whole-food ingredients and is lower in sodium.
• Spices and Herbs: I’m not big on the smoky flavors, yet a dash of smoked paprika in this healthy split pea soup recipe brings it home without a ham bone. If you love more smoky flavor, add a dash of liquid smoke. Then adding thyme and bay leaves brings a lovely floral and thyme flavor to this vegetarian split pea soup recipe.
• Lemon Juice and whole grain mustard: these flavor-packed additions are thanks to rawkstar Meagan. Keep sharing your recipe reviews and tweaks in the comments— I’m reading them all!

How 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.

Easy Swaps and Add-Ins

You can customize this vegetarian split pea soup recipe any way you like. For an even more intense burst of flavor, try experimenting with some of these exciting variations.

• Swap split peas: 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.
• Swap leeks: Leeks can be swapped with shallots, which are similar in flavor (just stronger, so use a lot less).
• Add leftover veggies: 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 more spice: You can 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.
• Swap fresh herbs: While fresh herbs add more health benefits (and flavor), dried herbs are a great swap in a pinch.

If you make this Vegetarian Split Pea Soup recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.