Split Pea Vegan Soup (Stovetop and Instant Pot)

This warm split pea vegan soup will wrap you in a blanket of comfort. It’s thick and hearty and full of nutrient-rich ingredients such as high-protein peas, chunky carrots, onions, and celery. It’s simple to make and absolutely delicious!

Split pea soup has always been one of my favorites! As a kid, I was given the canned version, but as I’ve grown into an adult a homemade thick and hearty soup has become a comfort meal I can never pass up. I’ve enjoyed creating vegan versions of matzo ball soup, broccoli and cheddar soup, and hearty Irish stew, and today I’m tackling this classic!

The challenge is that most split pea soups at restaurants and the store are not vegan friendly because they use ham hock. However, you can create a super flavorful soup by adding in some earthy spices and herbs and leaving the ham out, making it vegetarian and vegan friendly.

This split pea soup recipe has a robust taste thanks to the addition of lots of veggies, thyme, oregano, and cumin. You can even add your own spin on it depending on the flavors you enjoy the most! Make this soup tonight! The rave reviews will flood your way!

💗 Why You’ll Love this Split Pea Vegan Soup

• Gluten-Free: This recipe is completely gluten-free. No flour of any kind is used to thicken the soup. The peas do that all on their own.
• Vegan and Dairy-Free: All-natural plant-based ingredients are used to make this recipe not only dairy-free but vegan and vegetarian friendly.
• Low Calorie and Low-Fat: A hearty and filling serving of this soup has about 263 calories, and 1 gram of fat, making it heart-healthy and low in cholesterol!
• High-Protein: Split peas are an excellent source of plant protein and this soup has 17 grams of protein per serving!

🍲 Ingredients and Notes

Vegetables: The base of this soup includes celery, carrots, and diced onions, otherwise known as mirepoix. It’s an excellent soup base because it not only provides tons of nutrients but also creates a rich flavor.

Dried Split Peas: Dried split peas look similar to lentils, and they are also an excellent source of protein. Use either green split peas or yellow split peas for this recipe. I used green. You can find them near the dried beans and lentils in your grocery store, or in the bulk section.

Vegetable Broth: I always recommend using low-sodium vegetable broth whenever possible. I use the one from Trader Joe’s, but there are many different types on the market. The vegetable broth is used as the liquid in the soup, along with water, as well as a substitute for olive oil when sautéing the vegetables.

Seasoning: The seasoning for this recipe is super simple. You likely have all of the herbs and spices on your spice rack. I use black pepper, dried thyme, dried oregano, and cumin. You could add smoke paprika for a smoky flavor, bay leaves, or cayenne pepper for extra heat.

Lemon Juice: A touch of lemon juice adds just enough acidity to balance the flavors and bring a bright flavor to the recipe.

📋 Instructions: Split Pea Vegan Soup

Step 1: Dice the onion. Mince the garlic. Peel and dice the carrots, and wash and chop the celery. Add ¼ cup of the vegetable broth to a large Dutch oven or soup pot. Add in the onion, garlic, carrots, and celery. Cook for about 5 minutes over medium heat until the onions are translucent.

Step 2: Rinse the split peas in a metal strainer until the water runs clear. Add them to the pot, along with the thyme, oregano, cumin, salt, and pepper. Stir to combine. Cook for an additional 3 minutes stirring continuously.

Step 3: Add in the remaining vegetable broth, and 2 cups of water. Bring to a boil.

Step 4: Reduce the heat to a simmer. Cover and cook on low for 50-60 minutes or until the peas are soft.

Step 5: Stir in the fresh lemon juice, and garnish with chopped parsley. Sprinkle with coarse salt, and serve.

🥘 How do you make vegan split pea soup in the instant pot?

Step 1: In the Instant Pot add ¼ cup of the vegetable stock, carrots, onion, garlic, and celery. Using the sauté function, sauté for 5 minutes.

Step 2: Add the rinsed and drained split peas to the pot, along with the herbs and spices. Stir continuously, and sauté for an additional 3 minutes.

Step 3: Add the remaining vegetable stock, and water. Secure the lid. Set the valve to “seal” and set to manual, high pressure for 15 minutes.

Step 4: Allow the pressure to naturally release for 10-15 minutes, then quick release the remaining pressure by turning the valve to vent.

Step 5: Stir in the lemon juice, and serve with fresh chopped parsley.

💭 Expert Tips

• Prepare all of your vegetables before adding them to the pot so the vegetables cook evenly and at the same time.
• Sauté on low to medium heat so that the garlic does not burn.
• Sort through the split peas prior to rinsing and remove any debris or small stones. You likely won’t have any but it’s always a good idea to look before adding them to your soup.
• Make sure to rinse the split peas.
• If the soup is too thick for your liking after it has simmered and the peas have cooked, add an additional cup of vegetable stock or water to thin out the soup.
• If you like a creamier less chunky soup, use an immersion blender to blend the soup together.

❓ Recipe FAQS

🍽 Serving Suggestions

Salad: When I served this soup to my family, I made a small kale salad to accompany it. The soup is very filling, and a light side dish is a nice addition.

Toasted Bread: A slice of toasted whole-grain bread, sourdough, pita, or naan is delicious for dipping into your soup. You may even enjoy this simple homemade vegan garlic bread or no-yeast flatbread!

😋 More Vegan Soups!