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Home » Recipes » Soup

Vegan Split Pea Soup (Easy!)

Oct 16, 2023 by Kaitlin · 2 Comments

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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.)

Vegan split pea soup with sweet potato in a white bowl with serving spoon

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!

Carrot, celery, garlic, sweet potato, onion, and spice ingredients laid out on a metal tray

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.
Overhead view of preparing soup ingredients in a large stockpot before stirring together

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.

Overhead view of vegan split pea soup cooking in a large pot with ladle

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.

Close up view of vegan split pea soup garnished with parsley in a white serving bowl

For more inspiration, also browse all vegan soup recipes.

Vegan split pea soup with sweet potato in a white bowl with serving spoon

Vegan Split Pea Soup (Easy!)

An ultra-nourishing split pea soup made with simple, healthy ingredients. Easy to prepare, budget-friendly, and protein-rich!
5 from 2 votes
Print Recipe Pin Recipe Comment
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 medium bowls

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

*Split peas: 1 lb. dry split peas is about 2 heaping cups.
**Blending: Leave this soup chunky, blend it to creamy, or anywhere in between. I highly recommend an immersion blender for easy blending. (You could also blend it in batches in a regular blender, but please use extreme caution as hot foods may erupt in blender.)
Make it spicy: Add chipotle or cayenne pepper to taste. Or top with hot sauce before serving.
Recipe originally published February 2014. Updated October 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Split Pea Soup (Easy!)
Amount per Serving
Calories
319
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
0.2
g
Potassium
 
1014
mg
29
%
Carbohydrates
 
60
g
20
%
Fiber
 
21
g
88
%
Sugar
 
10
g
11
%
Protein
 
20
g
40
%
Vitamin A
 
2623
IU
52
%
Vitamin C
 
12
mg
15
%
Calcium
 
67
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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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If you're enjoying this vegan split pea soup recipe, also check out:

  • Vegetable Chowder
  • Vegan Mushroom Soup
  • Lentil Cabbage Soup
  • Vegetable Barley Soup

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

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Comments

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    Recipe Rating:




  1. Jessica says

    May 11, 2025 at 8:09 am

    5 stars
    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.

    Reply
    • Kaitlin says

      May 11, 2025 at 12:31 pm

      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!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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