This vegan split pea soup is hearty, healthy, budget friendly, and so simple to make! 

Legumes are one ingredient that some forget about, but should always be at the top of our list! Dried beans, lentils, and peas are a great pantry staple because they are shelf-stable and can be used in so many different ways. I have even used them to make split pea hummus! 

Before we get to the soup, let’s talk about how these small but mighty peas are so great. 

Health Benefits of Split Peas

These types of peas are a good source of plant based protein, which is essential for building and repairing tissue in the body, and help to keep us feeling full and satisfied. They are also packed with fiber, which promotes healthy digestion. That’s not all!  While they are filled with important vitamins and minerals, such as vitamin C, K, B6, and potassium, they are also low in fat and calories, which makes them a food that everyone can enjoy. 

What are Split Peas? 

Split peas are the dried, peeled and split seeds of the pea plant. They are typically green or yellow in color and are commonly used in soups, stews, and curries. You’ll find them in your local market next to the dried beans. 

Green peas have less starch and a sweeter flavor, while the yellow variety is milder in flavor. 

Do You Have to Soak the Peas? 

This is pretty customary for most dried legumes, but not these! They have been processed without the shell, so they cook faster. 

Ingredients Needed 

• Oil – I am using extra virgin olive oil.
• Veggies: onion, carrots, celery
• Seasonings: salt, garlic, bay leaf, oregano, parsley, thyme, black pepper
• split peas – green or yellow will work for this soup, just rinse them first. 
• vegetable stock
• Lemon juice

How to Make Vegan Split Pea Soup

Pour the oil into a large pot over medium heat. Stir in the veggies and saute for 5 minutes.

Add the garlic and cook until fragrant. 

Stir in the split peas, pepper, veggie stock, and a bay leaf. Bring to a boil, then reduce the heat to a simmer. Cover the pot partially with the lid for 50-60 minutes until the split peas are cooked and tender.  

Mix in the oregano, thyme, parsley, and lemon juice. 

Serve with your favorite crusty bread or croutons. 

Tips for Making and Storing 

• Some like a less chunky soup. In that case, you can use an immersion blender to puree it. 
• To make this soup in the crock pot, simply combine all of the ingredients and cook on low for 8 hours or high for 4-5 hours. 
• Keep leftovers in an airtight container in the refrigerator for 5 days. 
• To freeze, allow it to cool completely, then transfer to a freezer bag or container. 
• Reheat in the microwave or on the stovetop. 

More Delicious Vegan Recipes to Try: 

• Butternut and Beet Salad
• Green Peas Curry
• Vegan Fajita Bowl
• Lentil Mushroom Stew
• Vegan Stuffed Peppers
• Air Fryer Mushrooms

Vegan Split Pea Soup

This vegan split pea soup is hearty, healthy, budget friendly, and so simple to make!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Author: Abbie

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1 teaspoon salt
• 1 clove garlic minced
• 1 ½ cups split peas green or yellow, rinsed
• 6 cups vegetable stock
• ½ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon oregano minced
• 1 tablespoon parsley minced
• 1 tablespoon thyme
• Juice of ½ lemon

Instructions

• In a pot over medium heat, add oil. Add onion, carrots, celery, and salt and saute 4 to 5 minutes.
• Add garlic and cook till fragrant, 30 seconds.
• Add split peas, stock, pepper, and bay leaf and bring to a boil then simmer, partially covered, for 50-60 minutes until split peas are cooked.
• Mix in oregano, parsley, thyme, and lemon juice.
• Serve with crusty bread.

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