A simple yet satisfying "everyday" vegan Split Pea Vegetable Soup. This cozy meal is a great source of plant-based nutrients and protein at a budget-friendly cost! (Gluten-free & oil-free.)
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.
Ingredients for Vegetable Split Pea Soup
For this recipe you will simmer in a large pot:
- 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
- Garlic cloves: Or substitute dried garlic powder.
- Diced tomatoes: Either canned regular diced tomatoes or fire-roasted tomatoes.
- Vegetable broth
- 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.
Veggies: Add other vegetables as you see fit. Stir in zucchini, green beans, sweet corn, yellow summer squash, 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 them before serving.)
Make it spicy: Add cayenne pepper, jalapeno, crushed red pepper flakes, or simply top your bowl with hot sauce to taste.
Store leftovers in an airtight container in the refrigerator. Then simply reheat in the microwave when ready to enjoy. We find it keeps well for about 5 days.
Freezing: I have not tested this yet, but I'm guessing this soup would freeze very well. Be sure to let it cool completely before transferring to a freezer-safe container.
For more inspiration, also browse all pea recipes.
Everyday Split Pea Soup
- 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
- 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.
Nutrition Per Serving (Estimate)
If you are enjoying this everyday Vegetable Split Pea Soup recipe, also check out:
- Lentil Vegetable Soup
- Kidney Bean, Spinach, Orzo Soup
- Smoky Split Pea and Sweet Potato Soup
- Tomato Orzo Soup with Spinach