Vegan split pea soup: Cozy & comforting classic

Name: Vegan split pea soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 teaspoon avocado oil (or other neutral cooking oil); 2 cloves garlic (minced); 2 carrots (chopped); 2 stalks celery (chopped); 1 small yellow onion (chopped (Or half of a large onion)); 4 ½ cups water; 1 vegetable bouillon cube; 1 ½ cups split peas (green or yellow, rinsed and sorted); ¼ cup pearl barley; ½ teaspoon coriander; ½ teaspoon dried basil; ½ teaspoon dried thyme; ¼ teaspoon smoked salt (or liquid smoke); Salt (to taste); Pepper (to taste)

Updated: Apr 12, 2025 · Published: Oct 7, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 25 Comments

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Vegan split pea soup is a hearty, satiating meal in a single pot. It’s filled with carrots, onions, celery, garlic, and barley.

(For a gluten-free option, make it with rice instead.)

Split pea soup with carrots and chives in bowl.

When the weather gets cooler, 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.

I started making this dish 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.

Add some garlic bread, croutons, or a simple spinach salad to complete the dinner.

This filling 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.)

You can use either yellow or green split peas. But my preference is green. It has a more robust flavor than the milder yellow variety.

In this post:

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Why readers love this recipe
Use smoked salt or liquid smoke
Step by step instructions
Can I make it in a slow cooker?
Can I freeze it?
📖 Recipe

Why readers love this recipe

“We made this last night. Oh so good!!! The recipe makes four perfectly sized entree servings. And my better half said the recipe was quite easy as well.” – Mike

Use smoked salt or liquid smoke

While many non-vegan recipes include smoked meat, this split pea soup recipe gets its smokiness by way of smoked salt. Or if you’d rather, you can use liquid smoke.

My favorite liquid smoke is the hickory variety from Wright’s. You can find it near the other ingredients for the grill like barbecue sauce.

I go for equal portions of either one in the recipe below for a hint of smokiness without overpowering.

If you really love smoky flavors, use both liquid smoke & smoked salt.

Step by step instructions

Here’s how to make this vegan split pea soup at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Dried split peas and barley in small bowls.

Rinse and sort dried green or yellow split peas and pearl barley.

Remove any bits of debris that may be in the bags.

Process shot collage of how to make soup.

Sauté onions, garlic, carrots, and celery in a large pot.
Add water, a vegetable bouillon cube, dried split peas, pearl barley, coriander, basil, and thyme.
Bring to a simmer. Then lower heat, stir, and cover with lid. Cook for 45 to 60 minutes.
Finish with smoked salt or liquid smoke, and salt and pepper to taste.
Eat the soup on its own. Or garnish it with sliced green onions, chives, and/or browned seitan bacon.

Depending on the age of your split peas, the seal of your pot, and the heat of the low setting on the stove, the soup may be done anywhere between 45 to 60 minutes or more.

For me, it usually takes about 45 minutes.

You’ll know it is done when the split peas are soft, mushy, and falling apart.

If it looks like you’ll run out of liquid before the split peas are totally softened, add more water as necessary and adjust spices accordingly.

Can I make it in a slow cooker?

Yes!

This soup works great with a Crock-Pot or other slow cooker.

It’s really convenient, because you can just throw all of the ingredients into it, cover with a lid, set it, and go. (You won’t need oil in the crock-pot, so you can leave it out.)

Cook on high for about 4 hours or on low for about 6 hours, until the split peas are completely soft. (Times will vary a little depending on your slow cooker.)

If the soup is too thick, add more water to thin it and stir.

Can I freeze it?

Yes! Split pea soup stores & freezes beautifully.

Just put it into a freezer-proof container. When you’re ready to eat it, let it thaw in the refrigerator, or use the microwave defrost function.

Reheat in the microwave or on the stove.

Keep in mind that split soup will continue to thicken in the refrigerator. So you may want to add a splash of water when reheating for a soupier soup.

I have given containers of this comforting meal many times over to expecting parents and bereaved friends.

It’s a quick & comforting dish that they can easily freeze or keep on hand for times when they just don’t feel like cooking.

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About Cadry Nelson

Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

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