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!

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.)

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 pic if you make or adapt this! I love seeing your recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)

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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

• 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: 187kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Potassium: 786mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5305IU | Vitamin C: 14.7mg | Calcium: 102mg | Iron: 3.8mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

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)