Vegetarian Split Pea Soup Recipe

4.98 from 85 votes

This Vegetarian Split Pea Soup is packed with flavor and hearty veggies—you won’t even miss the ham! Creamy split peas make it rich and perfect for dipping with hearty bread.

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner, Soup, Vegetarian

Cuisine: American, Healthy, Vegetarian

Keyword: split pea soup, Vegetarian Split Pea Soup Recipe

Servings: servings

Author: Chelsea Lords

Cost: $6.12

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

US - Metric

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

Notes

Note 1: Be sure to use fairly fresh split peas for this soup! Old split peas can be dried out and may not soften in the soup. Rinse in a mesh sieve and pick through for any debris before using.

Note 2: Here are some recommended serving suggestions: hearty bread for dipping, freshly grated Parmesan cheese, and/or fresh parsley or thyme.

Note 3: The cooking time can vary a bit, depending the pot you’re using, the temperature of the stovetop, the specific split peas you’re using, and personal preference. Cook until split peas are tender. (If peas aren’t getting tender, you may need to increase the heat slightly.) The peas only need to be cooked until they’re tender to the bite, 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 some water/broth and remove from heat. (You can always put the pot back on the heat if you want the peas more tender or the soup thicker.)

Note 4: When blending, be sure to remove the center knob from the blender lid and replace that with a clean kitchen towel to avoid splatters. The blender needs to be able to release steam!

Storage: 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 on low until warmed to desired preference. Or reheat in the microwave. It does thicken as it stores, so you’ll need to add additional vegetable stock to thin. Soup will freeze well for up to 2–3 months. Here are some best methods for thawing frozen soup.

Nutrition