- Dish type
- Bean and lentil soup
This makes a thick and hearty vegan split pea soup. Tastes even better reheated.
398 people made this
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 bay leaf
- 3 cloves garlic, minced
- 400g (14 oz) dried yellow or green split peas
- 75g (3 oz) pearl barley
- 1 1/2 teaspoons salt
- 1.75L (3 pints) water
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 potatoes, diced
- handful chopped fresh parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min
- In a large pot over medium high heat, sauté the onion, bay leaf and garlic in the oil for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to the boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
- Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Reviews & ratingsAverage global rating:(425)
Reviews in English (330)
brilliant filling soup!! perfect for winter. will definitely be making it again!-31 Oct 2011
Excellent recipe. The peas give it a sort of creamy texture. I will make this one again.-19 Oct 2012
-05 Nov 2012
Southwestern Split-Pea Soup
You may recognize the photo above. I first posted about this Southwestern split-pea soup over a year ago, but at the time I was having trouble with the timing of the recipe, so I kept it to myself. Since then, I’ve made it several times, never the same way twice, and it’s always come out delicious. Most recently I cooked it for a potluck lunch and had to substitute for two ingredients I was missing and actually burned the bottom of the pan. But since several people tracked me down to rave about the soup, I figure that this recipe is practically fool-proof. Well, it’s proof against this fool, at least!
I’d waited until the last minute to make my potluck dish, figuring I could throw this soup together quickly in the pressure cooker. Then I ran into a big problem: no yellow split peas. But I had some chana dal–a split relative of the chickpea–and decided to use them instead. From my experience, they take a little longer to cook, so I started them in the pressure cooker and added a couple of minutes to the timer.
While the beans were cooking, I began assembling the other ingredients only to find that the tomato paste I usually use in the recipe was also missing from my cabinet. So I quickly decided to substitute a can of diced tomatoes with green chilies, the kind that is made by Rotel. I have to say that I thought the soup tasted even better with the tomatoes, so that substitution was actually an improvement. And since I really couldn’t tell the difference between the chana dal and yellow split peas, I was sure that the soup was going to be a success… so sure that I left it cooking on the stove and forgot it! The bottom burned and a thick layer of peas stuck to it.
But you know what you do when this happens, right? If you’re lucky, you can pour off the soup at the top, without stirring, scraping, or otherwise disturbing the burned part at the bottom. You may lose a lot of your peas this way, but believe me, you don’t want that burned sludge in your soup. I tried it, and thankfully it worked. I thought I could detect a certain smokiness that wasn’t caused by the chipotles, but fortunately no one else did. Recipe saved!
How to make vegan split pea soup
- Cooking this vegan split pea soup is really easy.
- Sauté some chopped onions and garlic in some olive oil and then you just throw in some dried split peas, potatoes and carrots along with some vegetable stock and leave it to cook for around 45 minutes until soft and cooked.
- Blend with an immersion blender and then stir in some coconut milk, add salt and pepper to taste and then serve.
- 1 cup green split peas
- ½ cup dried baby lima beans
- ¼ cup barley
- 8 cups low-sodium vegetable stock
- 2 bay leaves
- 1 teaspoon celery seed
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 2 celery stalks, chopped
- 2 tablespoons parsley flakes
- 1 teaspoon basil
- 1 teaspoon paprika
- ⅛ teaspoon white pepper
- freshly ground black pepper to taste
- Place split peas, lima beans, barley and stock in a large pot, bring to a boil, reduce heat and add bay leaves and celery seed. Cover and cook over low heat for 1 hour.
- Add remaining ingredients and cook for 1 additional hour.
Lebanese Green Split Pea Soup
You’ve never had a vegetarian split pea soup like this: creamy, light, and bright with the flavor of lemon, this Lebanese green split pea soup is adapted from Salma Hage’s beautiful Middle Eastern Vegetarian Cookbook.
Guilty as charged, I received this book for review last year and though I’ve flipped through it dozens of times (it’s a great coffee table tome) I’ve just finally got to cooking. A lot of the recipes read as rather simple but the flavors have been absolutely luxurious and I’m very excited to try more.
Almost all of the recipes in the book are already vegan or have a listed vegan option. This cookbook is a great investment or gift because it’s gorgeous, with a high-quality hardcover binding and built-in bookmark, but full of approachable and (!) frugal recipes. I splurged on a bottle of pre-made za’atar blend for this humble vegan green split pea soup but it can be reused for countless other recipes in the book. Everything else included in the recipe was either already in my pantry or only cost a dollar or two.
This Lebanese green split pea soup looks EXACTLY like the picture in the book!
When I first read through this Lebanese green split pea soup recipe it felt insane. Par-boiling the potatoes and split peas in separate pots only to combine them and cook them more, and then puree the whole thing? Who came up with this method? I thought to myself that next time I made this Lebanese split pea soup, I’d probably, at least , do the par-boiling together in one pan.
Alas, upon a reread I recalled the reason why potatoes are usually added to cold water before raising it to a boil (so that the centers can cook thoroughly before the outsides turn to mush). Plus, potatoes are better boiled in salted water whereas peas categorically should not be boiled in salted water because their skins will seize up and prevent the peas from getting tender.
Furthermore, as my split peas boiled away and I used a spoon to skim the foamy bean skin that was forming on the surface, it started to dawn on me that the potatoes would have been absorbing all of that bean foam if they were cooking in the same pan. Mmmmm, bean foam.
So yes, to prepare this Lebanese green split pea soup as described in the Middle Eastern Vegetarian Cookbook, a little bit of fuss is required. However, I’m now totally convinced that the fuss is worthwhile. Beyond that, the soup is SO good that we had only had a few bites before we started talking about making it again that weekend and saving some portions in the freezer for emergencies. This makes a huge, satisfying batch of split pea deliciousness.
I’ve never had a green split pea soup SO creamy and ethereally light as this one. And given that it contains a hefty amount of potatoes (I increased the quantity from the book ever so slightly (and also reduced the oil)), we felt comfortable enjoying it as a complete albeit light meal, topped with a little bit of extra olive oil. Next time I’ll try blending in some spinach too for more vegetable power.
Because this soup is so packed with flavor from spices, garlic, and veggies, it’s my go-to split pea soup recipe. Rather than try to emulate “ham” flavor with liquid smoke and smoked paprika – and I harbor no ill will toward that approach – this vegetarian split pea stew is flavorful in its own wonderful way.
If you try this amazing vegan split pea soup, let me know in the comments or tag me with @yupitsvegan on Instagram!
Yellow Split-Pea Soup with Sweet Potatoes and Kale
I may have the only child in the world who begs for split pea soup as an after-school snack, but I’m not complaining.
Yesterday I needed to cook dinner early because we were going out to dinner. To you non-vegetarians, that statement probably makes no sense at all, but the vegetarians and vegans out there will know what I mean. Whenever a vegetarian attends a catered event like an awards dinner, she can never be sure of getting a vegetarian meal, so it’s wise to eat a little something beforehand. I figured split pea soup would make a nice pre-meal insurance policy for D. and me and a great dinner for E., who was staying home.
So when E. got home yesterday, she walked into a house filled with the scent of curry powder and ginger, and she wanted her bowl of soup NOW. Well, you can tell that she’s an only child because I immediately caved and let her have her soup at 3:30 in the afternoon. I couldn’t resist having my soup then too, blowing my plan to eat right before the dinner. (Fortunately, there was indeed a vegetarian plate because by 8 pm I was hungry again.)
This is a soup that smells enticing and tastes divine. It’s not a spicy curry, thanks to the type of curry powder I used. Penzeys’ Maharajah Style Curry Powder is a little on the expensive side, due to the hefty amount of saffron it contains, but it imparts a rich, almost sweet taste to any food you use it in. If you can’t get the Maharajah curry powder, any good-quality mild curry will do, but for a real treat, try the Maharajah. It works particularly well with the sweet potatoes in this delicious curried split-pea soup.
Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.
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- Author: Sonja Overhiser
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 to 6 1 x
This vegetarian split pea soup is made with a touch of liquid smoke in place of the traditional ham. It’s a filling, easy plant based meal!
- 1 yellow onion
- 4 carrots
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 pound split peas
- 8 cups vegetable broth
- 1 teaspoon liquid smoke
- Fresh ground pepper
- and carrots. Mince the garlic. (If you’ve got a pressure cooker, head to Instant Pot Split Pea Soup for the next step.)
- In a large soup pot or Dutch oven over medium high heat, heat the olive oil. Add the onion and carrots and saute for 2 minutes. Add garlic and split peas and saute for 1 minute.
- Add the vegetable broth. Bring to a boil, then simmer for 45 to 55 minutes, until the split peas fall apart and the soup becomes thickened. If you’d like, with a hand-held immersion blender, pulse a few times to yield a smoother yet still chunky texture.
- Stir in the liquid smoke, kosher salt, and fresh ground pepper. Garnish with smoked paprika if desired.
Keywords: Vegetarian split pea soup, Vegan split pea soup
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STOVETOP OR CROCKPOT. YOU DECIDE!
Despite my love for my crockpot, I decided to make my vegan split pea soup recipe on the stovetop. Since I made the soup on Sunday, I didn't need to use my crockpot while meal prepping.
But, if you want to use your crockpot instead, it is just as easy as the stovetop version. The benefit of the crockpot, which I find pretty appealing, is throwing everything in the base, turning it on, and walking away. Furthermore, you can put all the ingredients in the crockpot base, refrigerate it overnight, and turn it on before leaving for work. As a result, it isn't necessary to add the ingredients in the morning since no one has time.
If you opt for the stovetop method as I did, it is just as simple. The only difference is a quick step-by-step process and occasionally stirring while the soup simmers. Either method makes a huge pot of soup for lunch, dinner or packs well in containers for work.
Easy Split Pea Soup Recipe [Inexpensive & Delicious]
- Author: Elizabeth Rider
- Prep Time: 10 minutes
- Cook Time: 2.5 hours
- Total Time: 31 minute
- Yield: Serves 8 1 x
- Category: Soup
- Method: Simmer, Slow Cook
- Cuisine: American
This split pea soup recipe is the perfect meal on a chilly day it’s healthy, warm, hearty, and delicious. It’s also inexpensive and super easy to make. I used to think that all the flavor in split pea soup came from the ham, but once I made it vegan, I didn’t even miss the meat.
- 2 tablespoons extra virgin olive oil
- 1 medium white or yellow onion, finely chopped
- 1 medium carrot, peeled and shredded
- 3 garlic cloves, pressed or finely chopped
- 4 cups ( 1 quart ) vegetable stock or chicken stock (or water)
- 3 cups of filtered water (or more stock if you happen to have it)
- 2 teaspoons granulated onion
- 1 bay leaf (fresh or dried)
- 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
- 1 tablespoon sea salt, divided (more or less to taste depending on the stock you use)
- 1 teaspoon freshly ground black pepper
- garnish: chopped chives if desired
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and 1 teaspoon sea salt and sauté until translucent, about 5 minutes. Add the carrot and garlic and sauté another few minutes, until very fragrant.
- Add the stock, water, granulated onion, remaining 2 teaspoons sea salt (use less if your stock has salt-taste as you go), pepper, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium-low. Simmer for at least 2 hours, until the peas are cooked through.
- Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. I blend about half and leave the other half whole for a chunky texture. Stir in a little more stock or water (about 1/3 cup at a time) if the texture is too thick or resembles baby food. The soup should have texture but not be too thick.
- For a smoother texture, let the soup simmer for 4 to 5 hours and then blend until smooth in a high-speed blender such as a Vitamix.
SLOW COOKER METHOD: Add all ingredients to a slow cooker and cook on low for 6 hours or high for 3 hours (or until the split peas are very soft—this may depend on your climate and slow cooker.) Blend according to the instructions above.
NOTE: This soup will keep in the refrigerator for up to 3 days in a sealed glass container, or up to 3 months in the freezer.
Keywords: Split Pea Soup Recipe, Vegan Split Pea Soup