Vegan Split Pea Soup

There’s nothing more comforting than a warm bowl of split pea soup. This hearty soup is flavorful and clean. With only 10 common ingredients and 1 pot, you’ll have vegan split pea soup ready to welcome the family home this fall.

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There are so many versions of split pea soup. Some are healthy and vegetarian, but I didn’t see many vegan versions! I wanted to see if I could come up with a flavorful split pea soup using minimal clean ingredients. After reading through a few different recipes, I came up with my own version.

What You’ll Need to Make this Health Vegan Split Pea Soup

The full amount of ingredients you’ll need to make this recipe are in the recipe card.

1. Olive Oil
2. Onion
3. Jarred Garlic
4. Bay Leaf
5. Dried Oregano
6. Carrots
7. Celery
8. Split Peas
9. Fresh Parsley
10. Apple Cider Vinegar

You can use veggie stock if you like, but I found that water works well as long as you add 2 teaspoons of sea salt. The less shopping I have to do the better. Carrying home heavy boxes of veggie stock is cumbersome. Of course, you can make your own stock… But who has time for that?

How to Make this Soup Step by Step with Pictures

The thing I love about this soup is that it has only 10 ingredients and one pot. Let me take you through a few simple steps to ensure that your soup turns out perfectly!

Please Note that the full instructions and ingredient amounts are located on the printable recipe card.

How to Make Perfect Split Pea Soup: Not to Thick or Thin

I always found split pea soup challenging to make. If you add too much water it becomes runny. But if you don’t add enough, the soup becomes thick enough to stand a spoon in. Of course you can mediate thick soup by adding more water. But this comes at the cost of diluting the flavor.

I find that the soup tastes the best if you don’t have to add any water in at the end. I always air on the side of caution and add more water to the soup than recommended. That way I can make sure that the split peas are fully cooked (soft) before most of my cooking liquid evaporates.

Step 1: Heat oil in a dutch oven over medium heat. When the oil is hot add chopped onion and 1 teaspoon of sea salt. Saute the onions until they’re translucent (5 minutes). Next, add the garlic. Stir for 1 minute. Next, add the celery, carrots, bay leaf and oregano. Cook while stirring occasionally for 10 minutes.

Step 2: Add the split peas, water and another teaspoon of sea salt. Bring the soup to a boil and let it simmer for 45 minutes, with the lid ajar. During the last five minutes stir in the parsley.

Step 3: Once the split peas are fully cooked, turn off the heat. Transfer 2 cups of the soup to a high speed blender. Emulsify and add the pureed soup back into the pot. Stir in apple cider vinegar and season with pepper.

Time Saving Tips

Pro Tip: Don’t add the onion and garlic into the pot at the same time. Onion takes longer to cook than garlic does. Garlic also burns more easily. Burnt garlic can ruin a dish. So instead of worrying about it, add it later! If by some chance you do burn the garlic, start over. The soup will be bitter.

Use Jarred Garlic – Jarred garlic has a more mature, less spicy texture than raw garlic. Making it ideal for this recipe. Using jarred garlic will also save you time! If you want to use fresh garlic you can, just make sure to mince the garlic well.

How To Store The Soup

• Fridge: This soup can be kept in the refrigerator for up to five days in an air tight container.
• Freeze: You can freeze vegan split pea soup for up to 3 months. Just store in a freezer safe container and leave 1 or 2 inches of room at the top for expansion.
• Reheat – Reheat the soup on the stove top. Run frozen soup under hot water. Pop the soup out of the Tupperware and into a pan. Heat on medium low, stir often. In the microwave heat the soup up at 1 minute intervals. Stir in between minutes until the soup is hot enough. Microwaves heat soup unevenly. Parts of the soup will be boiling hot, while the other side of the bowl is still ice cold. That’s why I recommend stirring at each 1 minute interval.

More Easy Soup Recipes

• 20 Minute Pea Soup with Thyme
• Curried Cauliflower Soup
• Tomato Soup with Fire Roasted Tomatoes
• Simple Cauliflower Soup
• Miso Soup
• Vegan Mushroom Soup
• Puy Lentil Soup