(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound dried green split peas, rinsed
8 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional)
Fresh parsley for garnish
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the rinsed split peas, vegetable broth, bay leaf, thyme, oregano, salt, and black pepper.
Bring the mixture to a boil.
Reduce the heat to low and simmer uncovered for 50 to 60 minutes, stirring occasionally.
Continue cooking until the split peas are tender and the soup has thickened.
Remove the bay leaf.
For a smoother texture, partially blend the soup using an immersion blender, if desired.
Stir in the lemon juice before serving.
Garnish with fresh parsley and serve warm.
Servings and timing
Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Variations
Add diced potatoes for extra heartiness.
Stir in chopped spinach or kale during the final few minutes of cooking.
Include smoked paprika for a subtle smoky flavor.
Add diced sweet potatoes for natural sweetness.
Mix in cooked barley or brown rice for additional texture.
Use fresh herbs such as dill or parsley for a brighter flavor.
Add red pepper flakes for a touch of heat.
Blend the entire soup for an ultra-creamy consistency.
Storage/Reheating
Allow the soup to cool completely before storing.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in individual portions or larger containers for up to 3 months.
To reheat, warm the soup in a saucepan over medium heat, stirring occasionally. If the soup has thickened significantly, add a little water or vegetable broth to reach your preferred consistency.
Microwave individual portions in 1-minute intervals, stirring between each interval until heated through.
FAQs
Do I need to soak split peas before cooking?
No. Split peas cook relatively quickly and do not require soaking before making soup.
Is this soup vegan?
Yes, if made with vegetable broth and without any animal-based garnishes, this recipe is naturally vegan.
Why is my split pea soup so thick?
Split peas absorb a lot of liquid during cooking. Add extra broth or water if you prefer a thinner consistency.
Can I make this soup in a slow cooker?
Yes. Combine all ingredients and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Can I freeze split pea soup?
Absolutely. It freezes very well and can be stored for up to 3 months.
What vegetables can I add?
Potatoes, sweet potatoes, spinach, kale, parsnips, and zucchini are all excellent additions.
How do I make the soup smoother?
Blend part or all of the soup using an immersion blender or standard blender.
Are split peas healthy?
Yes. Split peas are rich in protein, fiber, vitamins, and minerals while being naturally low in fat.
What should I serve with split pea soup?
Crusty bread, crackers, a green salad, or a grilled cheese sandwich pair wonderfully with this soup.
Can I use yellow split peas instead of green?
Yes. Yellow split peas work just as well and provide a slightly different flavor and color.
Conclusion
Vegetarian Split Pea Soup is a nourishing, budget-friendly meal that delivers comfort and flavor in every spoonful. Made with wholesome split peas, vegetables, and aromatic herbs, this satisfying soup is ideal for meal prep, family dinners, and cozy evenings at home. Whether enjoyed fresh or reheated from the freezer, it’s a classic recipe you’ll want to make again and again.
Vegetarian Split Pea Soup is a hearty, wholesome soup made with tender split peas, fresh vegetables, and aromatic herbs simmered into a rich and creamy broth. Packed with plant-based protein, fiber, and nutrients, this comforting one-pot recipe is perfect for meal prep, family dinners, and cozy cold-weather meals. Easy to make, budget-friendly, and naturally vegan, this classic split pea soup is both satisfying and nourishing.
Author:Catherine
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:6–8 servings
Category:Soup, Main Course
Method:Stovetop Simmering
Cuisine:American
Diet:Vegetarian
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound dried green split peas, rinsed
8 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional)
Fresh parsley, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the rinsed split peas, vegetable broth, bay leaf, thyme, oregano, salt, and black pepper.
Bring the mixture to a boil.
Reduce the heat to low and simmer uncovered for 50–60 minutes, stirring occasionally.
Continue cooking until the split peas are tender and the soup has thickened.
Remove and discard the bay leaf.
For a creamier consistency, partially blend the soup using an immersion blender if desired.
Stir in the lemon juice before serving.
Garnish with fresh parsley and serve warm.
Notes
Split peas do not require soaking before cooking.Add extra vegetable broth or water if the soup becomes too thick.For a smoky flavor, stir in 1 teaspoon of smoked paprika.Potatoes, sweet potatoes, kale, spinach, or zucchini make excellent additions.Blend part or all of the soup for a smoother, creamier texture.The flavors deepen after refrigeration, making leftovers even more delicious.Serve with crusty bread, crackers, or a fresh green salad for a complete meal.
