Vegan Split Pea Soup Recipe

Introduction

This Vegan Split Pea Soup is a hearty, nutritious dish perfect for chilly days. Packed with sweet potatoes, fresh vegetables, and tender split peas, it offers comforting flavors without any animal products. It’s easy to make and great for meal prep.

Ingredients

• 3 medium sweet potatoes (peeled and cubed)
• 3 medium stalks celery
• 4 medium carrots (peeled and sliced)
• 1 sweet onion (peeled and diced)
• 3 medium garlic cloves (minced)
• 1¼ cups corn kernels
• 1 cup dry green split peas
• 1 tablespoon vegetable oil or water
• 4 cups vegetable broth
• 4 cups water
• ½ teaspoon black pepper
• 1-2 tablespoons Italian seasoning
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt (optional, since the vegetable broth should have enough salt)

Instructions

1. Step 1: Prepare all the vegetables that need peeling and cutting, except the onion. Place them in a mixing bowl and add the corn kernels.
2. Step 2: Peel and dice the onion. Set aside.
3. Step 3: Rinse and drain the dry split peas thoroughly.
4. Step 4: Preheat a Dutch oven or large pot over high heat. Add 1 tablespoon of oil or water. When hot and sizzling, add the diced onion.
5. Step 5: Sauté the onion until translucent, about 2 to 3 minutes.
6. Step 6: Add all the prepared vegetables to the pot. Sauté for 8 minutes, adding a tablespoon or so of water if the vegetables start to stick.
7. Step 7: Stir in the minced garlic, black pepper, Italian seasoning, cayenne pepper (if using), and salt (if desired). Cook for another minute to release the flavors.
8. Step 8: Pour in the vegetable broth and stir well to combine.
9. Step 9: Add the rinsed split peas and 4 cups of water. Mix all ingredients together thoroughly.
10. Step 10: Bring the stew to a rolling boil, then reduce heat to medium.
11. Step 11: Let the stew cook uncovered at a high simmer for one hour, stirring occasionally to prevent sticking.
12. Step 12: The stew will thicken as the split peas cook and the vegetables soften.
13. Step 13: Adjust the consistency by adding more vegetable broth for a thinner soup or cook longer to thicken it into a stew.

Tips & Variations

• For extra flavor, add a splash of lemon juice or a teaspoon of smoked paprika before serving.
• You can substitute green split peas with yellow split peas if preferred; cooking time may vary slightly.
• Use homemade or low-sodium vegetable broth to control salt levels.
• Add chopped kale or spinach during the last 10 minutes of cooking for added greens.
• For a creamier texture, blend a portion of the soup before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned split peas instead of dry ones?

Canned split peas are already cooked, so if you use them, reduce the cooking time and add them towards the end of cooking to prevent overcooking.

Is this soup gluten-free?

Yes, this Vegan Split Pea Soup is naturally gluten-free as long as you use gluten-free vegetable broth.

Vegan Split Pea Soup Recipe

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★★★★★

4.5 from 87 reviews

This hearty vegan split pea soup is a nourishing blend of sweet potatoes, split peas, and fresh vegetables cooked in a savory vegetable broth. Perfect for a cozy meal, this recipe offers a comforting bowl full of flavor, fiber, and plant-based protein, making it both satisfying and wholesome.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium sweet potatoes (peeled and cubed)
• 3 medium stalks celery (chopped)
• 4 medium carrots (peeled and sliced)
• 1 sweet onion (peeled and diced)
• 3 medium garlic cloves (minced)
• 1¼ cups corn kernels

Legumes

• 1 cup dry green split peas (rinsed and drained)

Liquids & Oils

• 1 tablespoon vegetable oil or water
• 4 cups vegetable broth
• 4 cups water

Spices

• ½ teaspoon black pepper
• 1–2 tablespoons Italian seasoning
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt (optional, depending on saltiness of broth)

Instructions

1. Prepare Vegetables: Peel and cube the sweet potatoes, chop celery, peel and slice carrots, and add corn kernels. Place all these vegetables in a mixing bowl to set aside.
2. Dice Onion: Peel and dice the sweet onion, then set it aside separately.
3. Rinse Split Peas: Thoroughly rinse and drain the dry green split peas to remove any impurities or dust.
4. Sauté Onion: Preheat a dutch oven or pot over high heat and add 1 tablespoon of vegetable oil or water. Once hot and sizzling, add the diced onion and sauté until translucent, about 2-3 minutes.
5. Sauté Vegetables: Add all the prepared vegetables from the mixing bowl into the pot with the onions. Sauté for about 8 minutes, stirring occasionally and adding water if the vegetables begin sticking to the pot.
6. Add Spices: Stir in black pepper, Italian seasoning, cayenne pepper (if using), and optional salt. Cook for an additional minute to release the flavors.
7. Add Liquids and Split Peas: Pour in the vegetable broth and stir well to combine. Add the rinsed split peas and the 4 cups of water, mixing all together thoroughly.
8. Bring to Boil and Simmer: Let the mixture come to a rolling boil, then reduce the heat to medium. Keep it uncovered and let it simmer at a high simmer for one hour, stirring occasionally to prevent sticking and ensure even cooking.
9. Adjust Consistency: After an hour, the stew should have thickened due to the tender split peas and softened vegetables. Adjust thickness by adding more vegetable broth for a soup-like consistency or cook longer to thicken more.

Notes

• If you want a thicker stew, simmer uncovered longer to reduce the liquid.
• You can substitute vegetable oil with water or olive oil for a lighter option.
• Optional cayenne pepper adds a nice spicy kick but can be omitted for mild flavor.
• Use low-sodium vegetable broth to control salt content.
• This soup stores well and tastes even better the next day.

Keywords: vegan split pea soup, vegan soup, split pea stew, plant-based soup, healthy soup recipe, vegetable soup, gluten free vegan soup