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    Home » Recipes » Soup

    Vegetable Split Pea Soup

    Sep 13, 2019 by Kaitlin

    A simple yet satisfying Split Pea Vegetable Soup recipe. This cozy meal is a great source of plant-based nutrients and protein at a budget-friendly cost! (Vegan, gluten-free, and oil-free.)

    Bowl of Vegan Split Pea Soup with a spoon

    If you are looking for a satisfying dish 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 are such inexpensive, nutrient-packed powerhouses.

    Just one cup of uncooked split peas has about 48 grams of protein. Plus it is a good source of fiber, potassium, iron, magnesium, etc.

    For us, it only cost $0.34 from the bulk bins at our local food co-op which makes for a pretty awesome budget-buy.

    Jar of yellow split peas

    Ingredients for Split Pea Soup

    For this recipe you will simmer in a large pot on the stove:

    • Dry split peas: Either yellow split peas or green split peas will work for this recipe. Split peas are a type of legume and they are a great source of plant-based nutrients.
    • Yellow onion: Or use a sweet onion or white onion instead.
    • Fresh garlic cloves: Or you can substitute dried garlic powder if needed.
    • Carrot
    • Celery
    • Diced tomatoes: Either canned regular diced tomatoes or fire-roasted tomatoes. I like to change it up depending on what's available.
    • Vegetable broth: Be sure to use low sodium if desired.
    • Dried basil: Or substitute whatever seasonings you enjoy such as dried parsley, dried oregano, thyme, Italian seasonings, etc.
    • Fresh baby spinach: Or stir in other greens like fresh kale instead.
    • Salt: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
    Split pea and vegetable soup in a white bowl

    Customizing

    Veggies: Add other vegetables as you see fit. Stir in zucchini, green beans, sweet corn, yellow summer squash, poblano pepper, etc.

    Herbs + spices: Change it up with your favorite seasonings. You could also use ground cumin and smoked paprika for a warmer seasoning blend. Or add a couple bay leaves for more flavor while the soup simmers. (Just be sure to remove bay leaf before serving.) Or add a squeeze of fresh lemon juice to your bowl before serving.

    Make it spicy: Add cayenne pepper, jalapeno, chipotle in adobo sauce, or crushed red pepper flakes. Or simply top your bowl with hot sauce to taste.

    Storing

    Store leftovers in an airtight container in the refrigerator. Then simply reheat in the microwave when ready to enjoy. We find they keep well for about 5 days.

    Freezing note: I have not tested this yet, but I'm guessing this soup would freeze very well. Just be sure to let it cool completely before transferring to a freezer-safe container.

    Close-up view of Vegan Split Pea Soup in a bowl

    For more inspiration, also browse all pea recipes or vegan soup recipes.

    Bowl of Vegan Split Pea Soup with a spoon

    Vegetable Split Pea Soup

    Simple yet satisfying! This cozy split pea soup is a great source of plant-based nutrients + protein at a budget-friendly cost.
    4.86 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

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

    Instructions

    • Dice onion.
    • In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use about 3 Tbsp. broth/water for no-oil sauté, adding more as needed.)
    • Meanwhile, mince garlic. Dice carrots and celery.
    • When onion is translucent, add garlic, carrots, celery, and dried basil. Stir and sauté 1-2 minutes.
    • Add diced tomatoes (with juice) and vegetable 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. Salt/pepper to taste before serving to help enhance the flavors.

    Notes

    For smoky/spicy flavor: Use a can of fire-roasted tomatoes in place of regular diced tomatoes. (Or top with hot sauce before serving.)
    Thickness: I enjoy soup thick + dense. If you prefer yours more brothy, either decrease the split peas (to 2/3 - 3/4 cup) or increase the amount of broth.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegetable Split Pea Soup
    Amount per Serving
    Calories
    187
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    747
    mg
    21
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    5372
    IU
    107
    %
    Vitamin C
     
    15
    mg
    18
    %
    Calcium
     
    82
    mg
    8
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Split Pea Soup recipe with vegetables, also check out:

    • Lentil Vegetable Soup
    • Kidney Bean, Spinach, Orzo Soup
    • Smoky Split Pea and Sweet Potato Soup
    • Tomato Orzo Soup with Spinach

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. 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 01, 2020 at 5:13 pm

        Was also wondering this too.

        Reply
      • Kaitlin McGinn

        June 06, 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
    2. Magda

      December 19, 2019 at 4:28 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 9:55 am

        Hi Magda! 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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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