You won’t even miss the meat in this delicious Vegan Split Pea Soup!
This vegan split pea soup recipe is proof that you don’t need a ham hock or smoked turkey leg to make a good soup. The smoked paprika gives the soup its wonderful smoky, savory flavor without any meat. Besides, with all the delicious herbs and vegetables packed into it, the flavors dance across your taste buds. I like to use low-sodium vegetable broth when I make it so I can control the soup’s saltiness. Tasting the soup halfway through cooking can help you determine whether more salt is needed. Add only a little at a time, and wait another 10 to 15 minutes before tasting again.
Split pea soup has always been one of my favorites, long before I knew that legumes were packed with protein and fiber. I just figured they tasted great in soup. These days, I use split peas, lentils, and beans in as many recipes as I can—even hiding black beans in brownies! Don’t tell the kids what you’re doing! Another benefit of legumes is that they are inexpensive, helping stretch your grocery budget even further.
When I think of comfort food, soup is always up there in my top five. Mac and cheese, chili, spaghetti and meatballs, and peanut butter (almond butter nowadays) and jelly sandwiches also top the list. Don’t ask me to put them in any order, because that can change based on my mood at the moment.
One thing to note about this recipe is that it doesn’t cook as long as some of the other split pea recipes we’ve shared. That’s fine, and it results in a slightly firmer bite with the split peas than some of the others that cook for 90 to 120 minutes. Personally, I like my split peas to get nice and mushy, so they break down into a creamy broth. If that’s what you like, feel free to keep the soup simmering longer.
Split peas vs. lentils
Split peas and lentils are both legumes, with split peas being exactly as they sound—dried, peeled peas that have been split in half. The splitting allows for more cooking surface, so they cook faster. Green split peas hold their shape a bit better than the yellow ones, which is why you often see green split peas in soup, and yellow split peas used in curries and purées.
There are more types of lentils than split peas, with the most common being red, brown, green, and black. Red lentils, like yellow split peas, break down the best. Lentils also cook faster than split peas, and while you can use them in this vegan split pea soup recipe, you may want to keep a closer eye on the pot to stop cooking once they are soft. It’s best to go with red or green lentils for this soup if you want to switch things up a bit. The red lentils will thicken the soup faster than the green ones. You can also substitute split peas for lentils in lentil soup recipes; just know they will take a little extra time to cook.
How do I store leftovers?
Allow leftover vegan split pea soup to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Don’t leave it out for more than 2 hours for food safety. You can also freeze the chilled soup in freezer-safe containers or zippered bags for up to 3 months. Defrost the soup overnight in the fridge, then reheat on the stove over medium heat, stirring occasionally. If the soup becomes too thick after storing, add a little more broth or water to thin it to your liking.
Serving suggestions
Move over, oyster crackers and croutons—there’s something far better to garnish your vegan split pea soup—Crispy Roasted Chickpeas! They add wonderful crunch and smoky flavor to the soup. You can also use them in Vegan Potato Soup for a satisfying crunch. While soup and salad are always a good combination, I find that this Vegan Coleslaw Recipe goes really well with split pea soup. Follow up with Vegan Cheesecake or Vegan Brownies for dessert, and you have one hearty, filling, tasty, and satisfying meal.
Vegan Split Pea Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 3 ribs celery diced
- 3 medium carrots diced
- 1 pound dried split peas rinsed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 3/4 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly cracked black pepper
- 6 cups vegetable broth
- 3/4 teaspoon salt plus more to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onion, celery, and carrots. Sauté for about 5 minutes until the onion softens.
- Add the split peas, smoked paprika, turmeric, dried parsley, oregano, thyme, black pepper, and broth to the pot. Stir well. Bring to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally.
- Once the peas are soft and have largely broken down, stir in the salt. Taste and adjust the seasoning if necessary. Remove the pot from the heat.
- Ladle the soup into bowls and serve warm. Enjoy with a side of crusty bread if desired. Garnish with parsley.
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