Nothing says comfort like this Easy Vegan Split Pea Soup With Potatoes. This traditional soup is one that the whole family will love. It's full of potatoes, carrots, celery and delicious flavor.
It only takes a few simple steps to make this easy recipe. This hearty soup is great to eat all year long but I especially love it once the weather turns cooler. Try out this vegan split pea soup and serve with some crusty bread for a perfect meal.
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Why You'll Love This Recipe
- Easy to make: This delicious split pea soup is easy to make and is the perfect weeknight dinner.
- Nutritious: It's a good source of plant-based protein and is a great way to get your fiber.
- Kid friendly: Since the split peas melt into the soup, kids won't try to avoid eating them.
Ingredient Notes
- Onion - I use yellow onion.
- Potatoes - Any kind of potatoes are fine including russets, Yukon gold, and red potatoes.
- Vegetable broth - homemade broth or packaged
How to Make Vegan Split Pea Soup
1. To begin, dice the onion, celery, and carrots and set aside.
2. On the stove top, heat the olive oil in a large soup pot. If you are eating oil free, you can omit the oil and just use a couple tablespoons of veggie broth.
3. Sauté the veggies for 5-7 minutes, stirring occasionally.
4. Next, rinse the dried split peas in a strainer and pick through for any small rocks that can sometimes get packaged with the peas.
5. Add the dried split peas, vegetable broth, 1-2 bay leaves, garlic powder, salt, pepper and thyme and bring to a low boil over medium-high heat.
6. Lower the heat, cover, and simmer for 40 minutes.
7. In the meantime, wash, peel and cube two medium potatoes.
8. After 40 minutes of cooking, add the potatoes, stir well and continue simmering for an additional 20 minutes.
9. When done, stir very well to break apart the peas and thicken it. It should have a smooth texture.
Expert Tips
- If you want to add some smoky flavor, you can also add ½ tsp. smoked paprika.
- Make sure you pick through the split peas to make sure no tiny pebbles got mixed in.
- Stir very well once the soup is cooked. The split peas will break apart making a thicker and smoother broth.
- For an oil free version, sauté veggies in a little veggie broth.
Storage Tips
Refrigerator
Once cool, store the leftover soup in an airtight container in the fridge for up to 4 days.
Freezer
Once cool, transfer portions of soup to freezer safe containers. Freeze for up to 4 months for best results.
Reheat
The soup can be reheated on the stove top or in the microwave. If the soup is frozen, let thaw overnight in the fridge first.
Serving Suggestions
This soup is very hearty and filling. Serve with some Vegan Herb Drop Biscuits or warm Irish Brown Bread.
Recipe FAQs
Of course! Instead of olive oil, you can sauté the veggies in a couple tablespoons of vegetable broth.
Definitely. Yellow split peas are a little milder than green but would taste great in this soup. For more information, check out Difference Between Yellow Split Peas & Green Split Peas on Livestrong.com.
While I haven't tried it in a slow cooker before, it should definitely work. I would still sauté the veggies in a pan first and reduce the vegetable stock by about a cup.
No. As you stir the finished soup the green peas will break apart and thicken the soup up.
Vegan Soups and Chilis
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Recipe
Easy Vegan Split Pea Soup With Potatoes
Equipment
- Large soup pot
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 cups green split peas, rinsed and picked through
- 6 cups vegetable broth
- 1-2 bay leaves
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- 2 potatoes, peeled and cubed
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook for 5 minutes, stirring occasionally.
- Rinse the dried split peas and pick through for any small pebbles.
- Add the dried split peas, vegetable broth, bay leaf, garlic powder, salt, pepper and thyme and bring to a low boil.
- Lower the heat, cover, and simmer for 40 minutes.
- Meanwhile, peel and cube the potatoes.
- After 40 minutes, add the potatoes and continue simmering for an additional 20 minutes. When done, stir very well to break apart the peas and thicken it.
- Serve with some biscuits or crusty bread. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- If you want to add some smoky flavor, you can also add ½ tsp. smoked paprika.
- Make sure you pick through the split peas to make sure no tiny pebbles got mixed in.
- Stir very well once the soup is cooked. The split peas will break apart making a thicker and smoother broth.
- For an oil free version, sauté veggies in a little veggie broth.
Jen says
My kids like the potatoes the most. I make this earlier in the day and then put it in the slow cooker on warm so it's ready for dinner.