This Vegetarian Split Pea Soup Recipe is robustly seasoned and richly flavored — trust me, you won’t be missing the ham! With loads of veggies and tender creamy split green peas, this soup is the perfect canvas for dipping a hunk of crusty bread.
Prefer to make Split Pea Soup with ham instead? Try our original Split Pea Soup recipe that uses leftover ham bone or ham hocks.
Vegetarian Split Pea Soup
Split pea soup is known for using a ham bone to deliver a richly flavored broth and then having plenty of shredded ham in each bite of soup. But when my vegetarian sister requested a meat-free version of split pea soup that could still taste as rich and indulgent without ham, I was definitely up for the challenge.
In the weeks of testing this soup, I found the main thing a vegetarian version needs: salt. I know, nothing groundbreaking here, but ham adds so much salt to a regular split pea soup, that when leaving it out, there is a need for quite a bit more. Not only do we add a good amount of salt to this soup, but we also add a robustly salted vegetable stock. These two additions make the flavors in this soup so vibrant that you may find you aren’t missing the ham after all!
Beyond the salt, we add a bit more olive oil to help replicate the richness that a ham bone adds to the broth. A touch of lemon zest and juice adds a kick of acidity, freshness, and additional vibrancy. And finally, we add a few additional seasonings you might not find in a typical split pea soup, but they truly seal the deal here — this is the best vegetarian split pea soup!
Quick Tip
It might seem like this soup is missing out on protein, but split peas are an incredible source of plant-based protein! In 1 cup of uncooked split peas, there are 48 grams of protein — woah!
What Are Split Peas?
Green split peas are simply dried peas that have been cut in half (hence the “split” part of the name). This means they’ll cook a lot faster and don’t need to soak overnight. Green peas naturally have two halves, so the splitting takes place naturally during the drying process.
Split peas absorb the surrounding flavors of a dish, making them a great canvas for a recipe. They do have a slightly earthy flavor with a subtle sweetness (just like sweet green peas do).
When they are cooked for a long period of time (like in this recipe), they become very tender resulting in a creamy texture that also nicely thickens the soup.
Quick Tip
Any split peas will work, but in our testing, we preferred Bob’s Red Mill®! (Not sponsored)
Vegetarian Split Pea Soup Serving Suggestions
There is nothing quite like some crusty warm bread for dunking in this soup! Add some softened butter on some warmed bread and go to town. Otherwise, some croutons (homemade or store-bought) topping this Vegetarian Split Pea Soup would also be nice.
As far as other sides go, this Caesar Salad, Garden Salad, or Italian Salad would all be nice complementary additions to the dinner table.
If you’d like some more protein, serve some roasted chickpeas on the side.
Split Pea Soup Notes
- The cooking time can vary a lot, depending on a few factors including the pot you’re cooking the soup in, the actual temperature of the stovetop, the specific split peas you’re using, and personal preference. If you’d like the peas to have more of a bite to them, err on the side of less time. For ultra-creamy peas that practically disintegrate, you’ll be on the upper-end, time-wise.
- How tender should the peas be? The peas only need to be cooked until they’re tender, but if you prefer a creamier/smoother texture, continue cooking until the peas soften and begin to fall apart. If the soup seems too thick, add in some water/broth and remove from heat. (You can always put the pot back on the heat if you decide you want the peas more tender or for the soup to be thicker).
- We recommend a pot with a heavy bottom: That way, you won’t need to be as concerned with the split peas scorching on the bottom (which they have a tendency to do!)
Quick Tip
Unfortunately, split peas do not have an indefinite shelf life and old split peas won’t soften properly. As the split peas age, they will dry out and take a lot longer (and require more liquid) to properly soften. Check the color — if they are pale, they’re probably old.
Storage
Vegetarian Split Pea Soup Storage
- How to reheat: This soup stores nicely in an airtight container in the fridge for 3 days. To reheat, add the soup to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn’t splatter!). It does thicken as it stores, so you’ll need to add in some additional vegetable stock to thin.
- Freezing: Vegetarian Split Pea Soup will freeze well for up to 2 to 3 months. Here are some best methods for thawing frozen soup.
More vegetarian soup recipes
- White Bean Soup with fresh basil pesto
- Healthy Minestrone Soup with quinoa
- Creamy Vegetable Soup with loads of veggies
- Vegetarian Chili with beans and veggies
- Broccoli Cheddar Soup with shredded carrots
Vegetarian Split Pea Soup Recipe
Equipment
- Large, heavy-bottomed pot 5.5 quart or larger
Ingredients
- 1/4 cup olive oil
- 2 cups finely diced yellow onion 2 medium onions
- 1-1/2 cups finely diced carrot 4 carrots
- 1-1/2 cups finely diced celery 4 stalks
- 1 tablespoon minced garlic 4 cloves
- Salt and pepper
- 1 tablespoon dried Italian seasoning
- 1-1/2 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 2 (32-ounce) containers vegetable stock I love Swanson’s; 8 cups
- 1-1/2 cups green split peas see note 1
- 2 bay leaves dry
- 1 lemon optional, for juice and zest
- Serving suggestions see note 2
Instructions
- In a large (5.5 quart or larger) heavy-bottomed pot, over medium heat, add olive oil. Add onion, carrot, celery, and salt/pepper to taste (I add 2 teaspoons salt and 1 teaspoon pepper). Cook until vegetables are soft and onion is beginning to turn golden, 7–9 minutes. Add garlic, Italian seasoning, cumin, thyme, red pepper flakes, and cook, stirring constantly, 1 minute.
- Add in rinsed split peas, bay leaves, and vegetable stock. Stir, bring to a boil, then reduce heat to low and simmer uncovered, 60–90 minutes (see note 3), stirring occasionally so peas don’t catch on the bottom of the pot. The soup should be ever so slightly bubbling at the edges, but not rapidly boiling. Cook until split peas are cooked down and soup is thickened to desired consistency. (You’ll want to stir a bit more frequently as the soup begins to thicken. Add a splash more stock if it gets too thick for your preference.)
- Remove and discard bay leaves. Remove 2 cups soup and blend until completely smooth (see note 4). Return blended puree to the soup and mix through. If using, zest and juice lemon to get 1 teaspoon zest and 2 tablespoons juice; add to soup. Taste and season, adding additional salt/pepper as needed (I typically add another 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Ladle soup into bowls and serve with hearty buttered bread, a sprinkle of pepper, and fresh parsley or thyme if using. Add grated Parmesan cheese to individual bowls if desired. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone in my family really likes this, including my 8 year old 🙂
I am so happy to hear this! Thanks Jennifer! 🙂
Made this bc my BF doesn’t like split pea with ham (something’s wrong with him! lol). This soup was REALLY flavorful. I was trying to cut fat so made it in the crockpot and cut the sauteeing with olive oil. I should have used less broth with the crockpot though as I needed to simmer on the stove and use cornstarch to thicken. Will definitely make it again when I have to be ham free.
Yay! So glad you guys enjoyed! Thanks Sherri! 🙂
Just the small amount of cumin really gives depth to these flavors. I used fresh lemon thyme from my garden with the bay leaf, salt and pepper as my only spices. Incredible flavor profile! Thank you for this recipe.
I am so thrilled to hear this! I’m so glad you enjoyed! Thanks Nancy! 🙂
I loved this recipe!!! Thank you!!
I’m so thrilled to hear this! Thanks Beatriz! 🙂
Any idea if this could be made in a crock pot?
This Vegetarian Split Pea soup is by far the best recipe I’ve ever made of this kind of soup!! Made it today and it is absolutely delicious!!! Love the idea of blending the 2 cups and saving the rest for texture. The ingredients are perfect, only spice i omitted was Cumin as I dont care for that flavor, but otherwise followed this to a T!! I try to eat vegetarian and searched for a good recipe for this kind of soup and I’ve found it!! I don’t eat ham and would not have missed it anyway. A huge THANK YOU for posting this wonderful and super nutritious recipe! I’ve saved it and it will be my forever Vegetarian Split Pea soup recipe! 5 STARS!!!
I am so thrilled to hear this! Thank you so much Sarah! 🙂
Wow that soup was superb!
I think I added too much lemon , which i would hold back in the future…
But so nourishing and satisfying!
Thank you so much Carolina! 🙂
looks great!
Thank you! 🙂
Absolutely delicious! Wonderful flavor from basic ingredients. I added about 5 medium diced potatoes along with an additional 3-4 cups of broth to mine half way through cooking and it was so good! I used an Emerson blender at the end to purée the soup a bit but left some chunks for texture. Thank you for a great recipe!
I am so happy to hear this! Thank you so much Tamara! 🙂
I also added potatoes when I added in the peas! So delish. I made the recipe as is 2 weeks ago and everyone loved it so much I made a double! Thanks !
I am so happy to heart this! Thanks so much! 🙂
Excellent recipe. I used Better than Boullion vegetarian base. I swapped in celery salt and seed since I lacked celery, and added a dash of tamari instead of salt. I opted not to add lemon. It’s delicious. I appreciate you sharing!
I am so thrilled you enjoyed! Thanks Rachel! 🙂
How much is 1 serving?
1/6th of the soup is one serving! 🙂
Such a great recipe. My entire family was in love and will be a staple in our house from now on. 🙏🏼🙏🏼
I am so happy to hear this! Thanks Kiara! 🙂
This soup is extremely flavourful and just as satisfying as the version with ham. Not better but just as good . Simple ingredients and easy to make. Everyone loved it. Thanks for this wonderful recipe!
I am so happy to hear this! Thanks Lisa! 🙂