Vegan Split Pea Soup (Easy!)
A really good split pea soup made with simple, healthy ingredients! Easy to prepare, budget-friendly, and protein-rich.
Servings6 medium bowls
Ingredients
- 1 large yellow onion
- 1 large carrot
- 2 ribs celery
- 8 oz. gold potato (or sweet potato)
- 5-6 cloves garlic
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 7 cups vegetable broth
- 1 lb. green split peas (about 2 heaping cups)
- 1/4 tsp. salt (or up to 1/2 tsp.)
Instructions
- Dice onion, carrot, and celery. Dice 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
*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)
Calories: 319 kcal | Carbohydrates: 60 g | Protein: 20 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 0.2 g | Potassium: 1014 mg | Fiber: 21 g | Sugar: 10 g | Vitamin A: 2623 IU | Vitamin C: 12 mg | Calcium: 67 mg | Iron: 4 mg