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.
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Why You’ll Love This Recipe
- Plant-Based Protein: Split peas and barley provide a filling, protein-packed meal.
- Budget-Friendly: Uses affordable, everyday pantry staples.
- 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.
| 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.
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.
Vegan Split Pea Soup: A Wholesome Bowl of Comfort
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.
- Prep Time: 15 minutes
- Cook Time: 3 hour
- Total Time: 15 minutes 3 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Ingredients
- 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.