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.
I made a half recipe and I think I added too much liquid. How do I thiicken it? I added a chopped potato. I will check after they become tender.
Just simmer it longer! 🙂
I’ve made this twice since December. Excellent soup. This is a keeper. My takeaway are to soak the split peas for 4 hours ahead of time (perhaps my split peas were too old). I also added a pinch of cayenne to build on the earthiness and depth of the cumin. Two diced Yukon Gold potatoes make it more filling and satisfying. Thanks for a great recipe!
Delish! I am so thrilled to hear this! Thanks so much Gerald! 🙂
I have a stupid question. I’ve never made soup before. I have a package of dried split peas. Do I need to soak them overnight before starting this recipe or do I use the dried split peas out of the bag?
Not stupid; you can use them right out of the bag!
Split pea soup. You don’t say what is a serving. Is it half a cup? 1 cup? Saying a serving is not helpful. I want to know what you are referring to. If it is 1 cup the protein value seems low.
I like a thick soup. To achieve that blending some would solve that without adding potatoes.
I’m going to make this soup this afternoon (couldn’t get a ham bone at the store!). The question many seem to have is one I’m familiar with from time in Weight Watchers years ago. They’re not asking how many servings are in the pot of soup itself (seems to be 6). But they want to know how many ounces are in each of those 6 servings!
I don’t have a weighted amount of each individual serving. To get that you can weigh the total contents of the soup then divide by 6. Each of those individual portions will align with the nutrition facts.
This recipe was gourmet quality. If I had discovered it in a restaurant, I would order it every time! I also appreciated that the recipe directions listed specific amounts of veggies needed to produce the diced versions. We enjoyed this soup for dinner along with homemade bialys.
I can’t tell you how thrilled I am to heat this!! Thanks Bryna! 🙂
I’ve been on a major soup kick lately, and I absolutely loved this recipe! It reminds me of the split pea soup my grandma used to make. She did add ham to hers, but I think it’s just as good without it. Thank you for sharing!
I am so thrilled to hear this! Thanks so much Kim! 🙂
Wow, this pea soup is absolutely amazing! I’m originally from Quebec, so I know good pea soup when I taste it! I made it exactly as per the recipe. The 1/4 cup of olive oil really makes this soup creamy and filling. This will be my ” go-to” pea soup recipe from now on. I can’t wait to try your minestrone with quinoa next! Thanks a bunch!
Ahh what a compliment! Thank you so much Laureen! 🙂
Loved this recipe, did not miss the ham bone at all. Very, very tasty.
So thrilled you loved this! Thanks so much Maureen! 🙂
This soup is delicious! Because I have to limit fat and salt, I only used 2 tablespoons olive oil and I used unsalted stock. My veggies were a little firm even after 90 minutes so I blended more of the soup (about 4 cups). I did not want to keep cooking it as it would have needed more stock to keep the consistency right and I did not have more. The result was delicious! I am so glad I found this healthy recipe and have already told friends and family what a good recipe it is. Thank you so much for sharing it!
Delish! I’m so glad you were able to make it work for your dietary needs! Thanks Susan! 🙂