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4.84 from 6 votes

Everyday Split Pea Soup

Simple yet satisfying Everyday Vegan Split Pea Soup. This cozy meal is a fantastic source of plant-based nutrients & protein... at a budget-friendly cost!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 medium bowls


  • 1 cup split peas (yellow or green, uncooked)
  • 1 onion
  • 4 cloves garlic
  • 2 carrots
  • 2-3 stalks celery
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 4 cups vegetable broth (plus 1 cup water)
  • 3/4 tsp. dried basil
  • 1-2 cups fresh baby spinach
  • Salt/pepper to taste


  • Dice onion.
  • In a large stockpot over med-high heat, saute onion for 7-8 minutes. (I use about 3 Tbsp. broth/water for no-oil saute.)
  • Meanwhile, mince garlic, and dice carrots and celery.
  • When onion is translucent, add garlic, carrots, celery, and basil. Stir and saute 1-2 minutes.
  • Add diced tomatoes (with juice), vegetable broth, and 1 cup water (or more 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. Be sure to salt/pepper to taste before serving to help enhance the flavors.


For a smoky/spicy touch, use a can of fire-roasted tomatoes in place of regular diced tomatoes. (Or drizzle with hot sauce before serving!)
I enjoy soup pretty thick & dense. If you prefer yours more brothy, either decrease the split peas (to 2/3 - 3/4 cup) or increase the amount of water/broth.


Calories: 186kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Potassium: 761mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 4mg