Split Pea Soup Vegetarian is the kind of comforting meal that warms you from the inside out. It’s wholesome, hearty, and filled with nourishing vegetables and protein-rich split peas, making it a satisfying meatless option for lunch or dinner. This soup has deep roots in traditional home cooking and is often associated with cozy kitchens and simmering pots. It’s a great way to use pantry staples and stretch ingredients into a nutritious, filling dish that can feed a crowd or provide several meals throughout the week. It’s especially perfect for chilly days when all you crave is something warm and nourishing. The slow simmer allows the peas to break down naturally, creating a rich, creamy texture without any dairy. Whether you’re vegetarian or just trying to enjoy more plant-based meals, this soup is easy, affordable, and full of flavor. You can also easily make it in a slow cooker or on the stovetop, with minimal prep and maximum reward.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.
Summary
This vegetarian split pea soup is a wholesome, hearty dish made with green split peas, vegetables, and herbs. It’s naturally creamy, protein-packed, and incredibly comforting.
Why You’ll Love This Recipe
Great source of plant-based protein
Naturally thick and creamy
Perfect for make-ahead meals or freezing
Budget-friendly and made with pantry staples
Kitchen Equipment You’ll Need
Large pot or Dutch oven
Cutting board and knife
Wooden spoon
Measuring cups and spoons
Blender (optional, for smoother texture)
Tips for Success
Rinse split peas thoroughly before cooking
Simmer low and slow for the best texture
Stir occasionally to prevent sticking
Add more broth or water if it gets too thick
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 1/2 cups green split peas, rinsed
6 cups vegetable broth
1 bay leaf
Directions
Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
Stir in garlic, carrots, and celery. Cook for another 3–4 minutes.
Add thyme, smoked paprika, salt, and pepper. Stir to combine.
Add the rinsed split peas, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat, cover, and simmer for 60–75 minutes, stirring occasionally, until peas are soft and soup is thickened.
Remove bay leaf. Use an immersion blender for a smoother texture if desired.
Taste and adjust seasoning. Serve hot with crusty bread or crackers.
Additional Tips or Variations
Add diced potatoes for extra heartiness
Stir in chopped spinach or kale at the end for added greens
Use yellow split peas for a slightly different flavor
Top with croutons or a dollop of sour cream if not strictly vegan