Hearty Vegetarian Split Pea Soup
This hearty vegetarian split pea soup delivers rich, complex flavor without any meat products. Dried split peas simmer with aromatic vegetables and herbs until they break down into a naturally creamy, protein-packed soup. Ready in just over an hour with minimal hands-on time, it's perfect for meal prep and freezes beautifully for future meals. Each spoonful offers a comforting blend of nutritious ingredients that will satisfy even dedicated meat-eaters.
Equipment
- - Large heavy-bottomed pot or Dutch oven (4-6 quart capacity)
- - Wooden spoon or silicone spatula
- - Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- - Immersion blender or standard blender (optional, for smoother texture)
- - Ladle
Ingredients
- - 2 cups dried green split peas rinsed and picked over
- - 1 large yellow onion diced
- - 3 medium carrots diced
- - 2 celery stalks diced
- - 4 cloves garlic minced
- - 2 tablespoons olive oil
- - 1 tablespoon tomato paste
- - 2 bay leaves
- - 1 teaspoon dried thyme
- - 1/2 teaspoon smoked paprika
- - 1 tablespoon soy sauce or tamari
- - 8 cups vegetable broth
- - 1 medium potato peeled and diced (optional, for extra creaminess)
- - 2 tablespoons fresh lemon juice
- - Salt and freshly ground black pepper to taste
- - Fresh parsley chopped, for garnish
- - Optional garnishes: croutons olive oil drizzle, or plant-based yogurt
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add the minced garlic and tomato paste, and cook for another minute until fragrant.
- Stir in the dried thyme and smoked paprika, cooking for 30 seconds to bloom the spices.
- Add the rinsed split peas, diced potato (if using), bay leaves, soy sauce, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially with a lid and cook for 45-60 minutes, stirring occasionally, until the split peas have broken down and the soup has thickened to your desired consistency.
- Remove the bay leaves. For a smoother texture, use an immersion blender to partially blend the soup, or transfer a portion to a standard blender and return it to the pot.
- Stir in the fresh lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and your choice of optional toppings.
Notes
- Split peas do not require pre-soaking, but they should be rinsed and checked for any debris before cooking.
- The soup will continue to thicken as it cools. When reheating, you may need to add a bit more vegetable broth or water to achieve your preferred consistency.
- This soup naturally develops a creamy texture as the split peas break down. The optional potato adds even more creaminess.
- The soup will continue to thicken as it cools. When reheating, you may need to add a bit more vegetable broth or water to achieve your preferred consistency.
- This soup naturally develops a creamy texture as the split peas break down. The optional potato adds even more creaminess.