This nourishing Vegan Split Pea Soup recipe is made with creamy potato and simple, healthy ingredients. Best of all, it's easy to prepare, budget-friendly, and protein-rich! (Vegan, gluten-free, oil-free.)
Let's make an ultra-nourishing split pea soup! You'll need to gather just a few simple, healthy ingredients for this easy, budget-friendly meal.
Instead of the typical ham often found in split pea soup, we add richness and depth with smoked paprika. Plus oregano and potato for good measure! (You get to choose either gold potato or sweet potato.)
The result is so creamy, satisfying, and delicious. This cost-efficient meal is filled with protein, fiber, and many other nutrients. (Each bowl has about 20 grams of plant-based protein!)
Plus you can serve the soup chunky, blend it to creamy, or anywhere in between. This is one of my daughter's favorite soups, and I hope you enjoy it too!
Ingredients for Split Pea Soup
For this recipe, you'll simmer in a large pot on the stove:
- Split peas: Most often I use green split peas, but yellow split peas work too. You'll need one pound split peas for this recipe, which is about two heaping cups. Be sure to sort through them before cooking to remove any unwanted pieces and debris.
- Yellow onion: Or you can use white onion or sweet onion instead.
- Celery
- Carrot
- Potato: You can decide to use sweet potato or Yukon gold potato. Sweet potato is delicious for a stronger, sweeter flavor. Or you can opt for gold potato (or even white potato) for a milder taste. Each adds heartiness and creamy texture. You'll need about 12 ounces, which is roughly one large sweet potato or two medium gold potatoes. (I love both versions depending on what I have on hand!)
- Fresh garlic cloves: Or you can substitute dried garlic powder for convenience if needed, but I enjoy lots of fresh garlic in this recipe.
- Smoked paprika: Be sure your pantry spices are fresh (not expired) for best flavor. This adds a delicious, but not overpowering, smoky flavor and depth to the soup. You can add even more for extra smokiness!
- Dried oregano: Or include other herbs like Italian seasoning, dried thyme, parsley, basil, or whatever sounds good. You can also add a bay leaf while the soup boils, but remove it before blending and serving.
- Vegetable broth: Use low sodium broth veggie broth if preferred.
- Salt: I use fine grain salt. You can also add black pepper to taste.
Customizing
Make it spicy: Add a dash of cayenne pepper, chipotle powder, or chipotles in adobo sauce. (Chipotle provides another layer of smokiness!) Or you can simply top with your favorite hot sauce to taste before serving.
Veggies: Add other vegetables as you see fit. Try spinach, kale, diced tomatoes, bell pepper, etc.
Chunky or blended: Leave this soup chunky, blend it to creamy, or enjoy it somewhere in the middle. If blending, I recommend an immersion blender. (They’re so convenient!) You could also blend it in batches in a regular blender, but please use caution as hot foods may erupt in the blender.
Serving
Garnish your bowl with fresh herbs, hot sauce, or stir in cooked grains like rice or quinoa. I enjoy fresh parsley.
Storing
The leftovers are delicious! Let it cool completely, then store in an airtight container in the refrigerator. I find it keeps for about 5 days, so it's great for meal prep too. Reheat in the microwave or stovetop when ready to enjoy.
Note: I haven't tried freezing this recipe, but I'm guessing it would freeze well.
For more inspiration, also browse all vegan soup recipes.
Vegan Split Pea Soup (Easy!)
Ingredients
- 1 yellow onion
- 1 large carrot
- 2 ribs celery
- 12 oz. sweet potato (or Yukon gold)
- 5-6 cloves garlic
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 7 cups vegetable broth
- 1 lb. green split peas*
- 1/4 tsp. salt (or more)
Instructions
- Dice onion, carrot, and celery. Peel and dice sweet potato (or gold potato).
- In a large stockpot over medium-high heat, sauté onion, carrot, and celery for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- Add potatoes, garlic, smoked paprika, oregano, and salt to the pot. Stir and sauté 1 minute.
- Add vegetable broth. Then rinse split peas well (picking out any debris or unwanted pieces) and drain. Add to pot.
- Bring to a boil. Then reduce heat, cover, and simmer for 1 hour or until split peas are tender, stirring occasionally.
- Serve as is or blend.** Salt & pepper to taste.
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.
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Jessica says
Cheap, easy, and DELICIOUS. I didn’t even measure any of the ingredients. I prefer not to blend the soup so it has a bit more texture.
Kaitlin says
This is amazing, Jessica! Love your no-measure approach, and so glad you enjoyed it. Thanks for giving it a try and coming back to share your kind review - it's appreciated!