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Everyday Split Pea Soup

September 13, 2019 By Kaitlin McGinn 5 Comments

Simple yet satisfying Everyday Vegan Split Pea Soup. This cozy meal is a fantastic source of plant-based nutrients & protein… at a budget-friendly cost!

Bowl of Vegan Split Pea Soup with a spoon

If you’re looking for a satisfying meal that maximizes nutrients at a budget-friendly cost… THIS is your meal! The humble split pea is an ingredient that often flies under the radar, but they’re such inexpensive, nutrient-packed powerhouses. Just one cup of uncooked split peas has 48 grams protein, plus lots of fiber, potassium, iron, magnesium, etc. And it only cost $0.34 from the bulk bins at our local food co-op which makes for a pretty awesome budget-buy. (Read more on split pea benefits & nutritional content here.)

Jar of yellow split peas

This simple soup is a great, satisfying way to work in this under-utilized ingredient so you can soak up all the nutritional benefits at a super-low cost. (They make an appearance in this Smoky Split Pea & Sweet Potato Soup which is a family-favorite as well.) Hope you enjoy!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try – your feedback is always very appreciated. Thank you!)

Close-up view of Vegan Split Pea Soup in a bowl
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4.84 from 6 votes

Everyday Split Pea Soup

Simple yet satisfying Everyday Vegan Split Pea Soup. This cozy meal is a fantastic source of plant-based nutrients & protein… at a budget-friendly cost!
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Category: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:5 medium bowls

Ingredients

US Customary – Metric
  • 1 cup split peas (yellow or green, uncooked)
  • 1 onion
  • 4 cloves garlic
  • 2 carrots
  • 2-3 stalks celery
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 4 cups vegetable broth (plus 1 cup water)
  • 3/4 tsp. dried basil
  • 1-2 cups fresh baby spinach
  • Salt/pepper to taste

Instructions

  • Dice onion.
  • In a large stockpot over med-high heat, saute onion for 7-8 minutes. (I use about 3 Tbsp. broth/water for no-oil saute.)
  • Meanwhile, mince garlic, and dice carrots and celery.
  • When onion is translucent, add garlic, carrots, celery, and basil. Stir and saute 1-2 minutes.
  • Add diced tomatoes (with juice), vegetable broth, and 1 cup water (or more broth).
  • Rinse split peas very well and add to pot. Stir.
  • Bring to a light boil. Cover, reduce heat, and simmer 45-50 minutes or until split peas are tender. (They should still have a slight bite – not mushy.)
  • Stir in spinach (roughly chopped if desired) during last minute of cooking. Be sure to salt/pepper to taste before serving to help enhance the flavors.

Notes

For a smoky/spicy touch, use a can of fire-roasted tomatoes in place of regular diced tomatoes. (Or drizzle with hot sauce before serving!)
I enjoy soup pretty thick & dense. If you prefer yours more brothy, either decrease the split peas (to 2/3 – 3/4 cup) or increase the amount of water/broth.

Nutrition Per Serving (estimate)

Calories: 186kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Potassium: 761mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 4mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan Split Pea Soup

Enjoying this Everyday Split Pea Soup? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more plant-based inspiration! (Or this other simple but delicious Lentil Vegetable Soup)

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, one pot, plant protein, spinach, split peas, tomato

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Reader Interactions

Comments

  1. Magda

    December 19, 2019 at 4:28 pm

    Hi Kaitlin! I’ve been a fan of your blog for a couple of years now. I love the simplicity of your recipes. This spilt pea soup is so tasty, and really great on a cold day!5 stars

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 9:55 am

      Hi Magda! Aww thank you so much for your very kind words – thrilled to hear you’ve been enjoying the recipes 🙂 I appreciate your feedback! Wishing you a wonderful week!

      Reply
  2. Donna

    May 29, 2020 at 6:23 am

    Hello. This sounds amazing and going to try to make it this weekend. Just wondering if you’ve made it in a crockpot and what the cooking time would be? Thanks.

    Reply
    • Mariah

      June 1, 2020 at 5:13 pm

      Was also wondering this too

      Reply
    • Kaitlin McGinn

      June 6, 2020 at 1:55 pm

      Hi Donna & Mariah! I haven’t personally tested it, but I’m guessing this recipe would be lovely in the crockpot. (I’d estimate on 4-5 hours on High, or 6-10 hours on Low.) Would love to hear if you give it a try! 🙂 -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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