Description: Rich, hearty, and packed with nutrients, Vegan Split Pea Soup is the ultimate comfort food for chilly days. Made with wholesome ingredients like split peas, barley, and fresh vegetables, this soup is as nourishing as it is delicious.
Why Vegan Split Pea Soup Feels Like a Hug in a Bowl
Imagine curling up on your couch with a warm, steaming bowl of soup in your hands. The aroma of garlic, herbs, and slow-simmered peas fills the air, and with each spoonful, you feel an incredible sense of warmth and comfort.
That’s the magic of Vegan Split Pea Soup. This hearty and satisfying dish isn’t just food—it’s self-care in a bowl. It’s the kind of meal that leaves you feeling full, energized, and nourished. Whether you’re cooking for your family, meal-prepping for the week, or just craving something cozy, this soup is the answer.
Why You’ll Love This Recipe
Plant-Based Protein: Split peas and barley provide a filling, protein-packed meal.
Nutritious and Delicious: Packed with fiber, vitamins, and minerals from fresh veggies and legumes.
Family-Friendly: Even picky eaters will enjoy this flavorful and creamy soup.
Great for Meal Prep: Tastes even better the next day and freezes beautifully.
Ingredients for Vegan Split Pea Soup
This recipe uses simple ingredients you likely already have in your pantry and fridge.
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Ingredient
Quantity
Notes
Vegetable oil
1 tbsp
Olive oil works great as an alternative.
Onion
1, chopped
Adds sweetness and depth of flavor.
Garlic cloves
3, minced
Fresh garlic gives the best flavor.
Bay leaf
1
Adds subtle, earthy undertones to the broth.
Water
7 ½ cups
Adjust the amount for your desired consistency.
Dried split peas
2 cups
Green split peas are the traditional choice.
Barley
½ cup
Provides texture and extra heartiness.
Salt
1 ½ tsp
Enhances all the flavors in the soup.
Potatoes
3, diced
Yukon Gold or Russet potatoes work best.
Carrots
3, chopped
Adds natural sweetness and vibrant color.
Celery
3 stalks, chopped
Provides a fresh, crisp flavor.
Parsley
½ cup, chopped
For a burst of freshness at the end.
Dried basil
½ tsp
Adds a warm, herby aroma.
Dried thyme
½ tsp
Complements the earthiness of the split peas.
Ground black pepper
½ tsp
Adjust to taste for a hint of spice.
How to Make Vegan Split Pea Soup
Step 1: Gather Your Ingredients
Before starting, make sure all your vegetables are washed, peeled, and chopped. Prepping everything beforehand makes the cooking process seamless and stress-free.
Step 2: Sauté the Aromatics
Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.
Add the chopped onion, minced garlic, and bay leaf.
Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
Step 3: Add Split Peas, Barley, and Water
Stir in the 2 cups of dried split peas, ½ cup of barley, and 7 ½ cups of water.
Add 1 ½ teaspoons of salt and mix well.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally to prevent sticking.
Step 4: Add Vegetables and Herbs
After the soup has simmered, add the diced potatoes, chopped carrots, and celery to the pot.
Stir in the parsley, dried basil, dried thyme, and ground black pepper.
Continue simmering the soup for an additional 1 hour, or until the peas and vegetables are tender.
Step 5: Adjust the Consistency
If you prefer a thicker soup, use an immersion blender to partially blend the soup while leaving some chunks for texture.
If it’s too thick, add more water until you reach your desired consistency.
Step 6: Serve and Garnish
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with extra chopped parsley for a pop of color and freshness.
Serve hot with crusty bread, crackers, or a side salad.
Tips for Making the Best Vegan Split Pea Soup
Rinse the Split Peas: Rinse your split peas thoroughly under cold water to remove any debris or dust before cooking.
Low and Slow: Simmering the soup slowly ensures the split peas break down and create a creamy, rich texture.
Use Fresh Herbs: While dried herbs work, fresh parsley, thyme, or basil elevate the soup’s flavor.
Customize the Vegetables: Add other veggies like zucchini, leeks, or spinach to make the soup even more nutritious.
Meal Prep: This soup freezes well, so make a big batch and portion it out for future meals.
Nutritional Information
Nutrient
Per Serving (1 bowl)
Calories
~250 kcal
Protein
12g
Fat
3g
Carbohydrates
43g
Fiber
15g
Sodium
450mg
Vitamin A
70% of daily value
Vitamin C
25% of daily value
Creative Variations of Vegan Split Pea Soup
Smoky Flavor: Add a dash of smoked paprika or liquid smoke for a smoky twist.
Spicy Kick: Stir in red chili flakes or cayenne pepper for some heat.
Coconut Cream: For extra creaminess, swirl in a few tablespoons of coconut cream before serving.
Herb Lover’s Version: Double the amount of fresh parsley and add rosemary or sage for an herb-forward soup.
Gluten-Free Option: Omit the barley and use quinoa or rice instead.
Serving Suggestions
Bread: Pair with a warm slice of sourdough, baguette, or garlic bread for dipping.
Salad: A simple side salad with a zesty vinaigrette complements the heartiness of the soup.
Grain Bowl: Serve over a bed of cooked quinoa or brown rice for a complete meal.
Toppings: Garnish with croutons, roasted chickpeas, or a sprinkle of nutritional yeast for added flavor and crunch.
FAQ About Vegan Split Pea Soup
1. Can I use yellow split peas instead of green?
Yes! Yellow split peas have a slightly milder flavor but work perfectly in this recipe.
2. Can I make this soup in a slow cooker?
Absolutely. Combine all ingredients in your slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
3. How long does the soup last in the fridge?
This soup will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.
4. Can I freeze Vegan Split Pea Soup?
Yes! Allow the soup to cool completely, then freeze it in individual portions for up to 3 months. Reheat on the stovetop or in the microwave.
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5. What if my soup is too thick?
Simply add more water or vegetable broth while reheating until the soup reaches your desired consistency.
6. Can I skip the barley?
Of course. If you’re avoiding gluten or prefer a lighter soup, omit the barley or replace it with quinoa or rice.
Time to Make Vegan Split Pea Soup!
Now that you know how to make Vegan Split Pea Soup, it’s time to roll up your sleeves and start cooking. This recipe is not only delicious and comforting but also incredibly nutritious and easy to make. Whether you’re feeding your family, meal prepping, or just craving something cozy, this soup is sure to be a hit.
Grab your ingredients, get your pot ready, and enjoy the process of creating a wholesome, homemade meal that warms both your body and your soul.
Rich, hearty, and packed with nutrients, this Vegan Split Pea Soup is a comforting bowl of plant-based goodness. Loaded with split peas, barley, and fresh vegetables, it’s a budget-friendly and nourishing meal perfect for any day of the week.
Ingredients
Scale
1 tbsp vegetable oil (or olive oil)
1 onion, chopped
3 garlic cloves, minced
1 bay leaf
7 ½ cups water
2 cups dried split peas (rinsed and sorted)
½ cup barley (or substitute with quinoa or rice for gluten-free)
1 ½ tsp salt
3 potatoes, diced (Yukon Gold or Russet work best)
3 carrots, chopped
3 celery stalks, chopped
½ cup chopped parsley (plus extra for garnish)
½ tsp dried basil
½ tsp dried thyme
½ tsp ground black pepper (or to taste)
Instructions
Prepare Ingredients:
Wash and chop all vegetables. Rinse split peas under cold water and set aside.
Sauté Aromatics:
Heat vegetable oil in a large pot over medium-high heat.
Add chopped onion, minced garlic, and the bay leaf. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
Add Split Peas, Barley, and Water:
Stir in the split peas and barley. Add water and salt, and mix well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally to prevent sticking.
Add Vegetables and Herbs:
Once the split peas are partially broken down, add the potatoes, carrots, and celery to the pot.
Stir in parsley, dried basil, dried thyme, and black pepper.
Simmer for another hour, or until the vegetables are tender and the soup reaches a creamy consistency.
Adjust Consistency:
For a thicker soup, use an immersion blender to partially blend the soup while keeping some chunks for texture.
If the soup is too thick, add more water until it reaches your desired consistency.
Serve and Garnish:
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with extra parsley for a fresh, vibrant finish.
Serve hot with crusty bread or crackers.
Notes
Rinse the split peas thoroughly to remove debris and enhance texture.
Simmer the soup on low heat to ensure the peas break down and create a creamy base.
For added smokiness, stir in a dash of smoked paprika or liquid smoke.
Customize by adding vegetables like zucchini, leeks, or spinach for extra nutrients.