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 Easy Vegan Split Pea Soup With Potatoes and serve with some crusty bread for a perfect meal.
Making the Split Pea Soup
To begin, dice the onion, celery, and carrots and set aside.
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. Sauté the veggies for 5-7 minutes, stirring occasionally.
Next, rinse the dried split peas in a strainer and pick through for any small rocks that can sometimes get packaged with the peas. 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. Optional: If you want to add some smoky flavor, you can also add ½ tsp. smoked paprika. Lower the heat, cover, and simmer for 40 minutes.
In the meantime, peel and cube two medium potatoes. Any kind of potatoes are fine including russets, Yukon gold, and red potatoes. After 40 minutes of cooking, add the potatoes, stir well and continue simmering for an additional 20 minutes.
When done, stir very well to break apart the peas and thicken it. It should have a smooth texture. Serve with some Vegan Herb Drop Biscuits or crusty bread. Store leftovers in an airtight container in the fridge for up to 4 days.
Can I make this oil free?
Of course! Instead of olive oil, you can sauté the veggies in a couple tablespoons of vegetable broth.
I only have yellow split peas. Can I use them?
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.
Can I make this in a slow cooker?
I haven't tried it in a slow cooker before but it should definitely work. You might want to reduce the vegetable stock by about a cup.
Do I need to use an immersion blender to thicken this delicious soup?
No. As you stir the finished soup the green peas will break apart and thicken the soup up.
Is vegan split pea soup healthy?
Very! It's full of fiber, protein, and nutrition.
Can you freeze split pea soup?
Yes. It will last in the freezer for up to 3 months. To reheat, thaw in the fridge overnight. Then, heat in a pot or in the microwave and stir well.
This delicious split pea soup is easy to make and is the perfect weeknight dinner. It's made from simple ingredients found at any grocery store. It's a good source of plant-based protein and is a great way to get your fiber. This comforting soup is wonderful on a cold night with some homemade bread.
Looking for other vegan soup recipes? Check out:
- White Bean and Kale Soup With Potatoes
- The Best Vegan Mulligatawny Soup
- Easy Vegan White Chili Chowder
Easy Vegan Split Pea Soup With Potatoes
- 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
- 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.
- For an oil free version, substitute a little vegetable broth for the olive oil.
I made this and we all loved it. My kids liked the potatoes the most. I made it earlier in the day and then put it in the slow cooker on warm so it was ready for dinner. I’ll definitely make it again.
Glad you liked it Kerry!