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.)
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 Split Pea Vegetable Soup
For this recipe, you'll 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.
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 or on the stovetop when ready to enjoy. I find the leftovers keep well for about 5 days.
Freezing note: I haven't 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.
For more inspiration, also browse all pea recipes or vegan soup recipes.
Vegetable Split Pea Soup
Ingredients
- 1 cup split peas (yellow or green)
- 1 yellow onion
- 4 cloves garlic
- 2 carrots
- 2-3 stalks celery
- 15 oz. can diced tomatoes (or fire-roasted)
- 5 cups vegetable broth
- 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
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan Split Pea Soup recipe with vegetables, also check out:
- Lentil Vegetable Soup
- Vegan Split Pea Soup
- Kidney Bean, Spinach, Orzo Soup
- Tomato Orzo Soup with Spinach
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Donna says
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.
Mariah says
Was also wondering this too.
Kaitlin says
Hello Donna & Mariah! I haven't personally tested it, but I'm guessing this recipe would be great 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
Magda says
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!
Kaitlin says
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!