When the weather gets cold, I crave hearty meals-in-a-bowl like homestyle vegan split pea soup. It’s a full-bodied soup that delivers a lot of flavor and makes your insides feel cozy and soothed. Add some toasted baguette, crackers, or grilled garlic sourdough to complete the dinner.
Dishes are kept to a minimum with just spoons and soup bowls. Plus, most soups freeze well, meaning quick and easy thaw-able meals later.
Vegan split pea soup
I started making this soup way back in 2010 when I wanted a split pea option that was like my favorite canned split pea of yore but without having any pigs harmed in the process. Making split pea soup from scratch takes more time and forethought than cracking open a can, but you can’t beat the balanced warmth of homemade.
This vegan split pea soup is thick and dense with carrots, celery, garlic, barley, and broken down split peas. (For a gluten-free option, replace the barley with rice.)
This comforting soup gets its smokiness by way of smoked salt, but if you’d rather use liquid smoke, that works as well. I go for equal portions of either one in the recipe below for a hint of smokiness without overpowering.
I even made a video about this soup when we were still living in a cabin on the river. The light and sound aren’t the greatest, but you can see one of my favorite places I’ve lived. It’s actually my most-viewed video on YouTube by far!
When you need a cozy, stick-to-your ribs meal, don’t look any further than this vegan split pea soup.