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.)
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.
Add some toasted baguette, crackers, or grilled garlic sourdough to complete the dinner.
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.
My favorite liquid smoke is 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.
When you need a cozy, stick-to-your ribs meal, don’t look any further than this vegan split pea soup.
How to make vegan split pea soup
Start by sautéing onions, garlic, carrots, and celery in a large soup pot.
Once the onion is translucent and fragrant, add water, a vegetable bouillon cube, dried split peas, pearl barley, coriander, basil, and thyme to the pot.
Bring to a simmer. Once it is simmering, reduce the heat to low, stir, and cover with lid.
Keep the soup covered and cooking for 45 to 60 minutes.
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.
The soup 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.
When finished, add smoked salt or liquid smoke, and salt and pepper to taste.
You can eat the soup on its own. Or top it with sliced green onions & browned seitan bacon, vegan pastrami, or vegan ham. (I used browned pieces of Herbivorous Butcher pastrami here.)
Can I freeze this soup?
Yes! Split pea soup stores & freezes beautifully. Just put the soup into a freezer-proof container. Then when you’re ready to eat it, let it thaw in the refrigerator. 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 soup many times over to expecting parents and bereaved friends. It’s a quick & comforting meal that they can easily freeze or keep on hand for times when they just don’t feel like cooking.
Home-style vegan split pea soup
- 1 teaspoon organic canola oil or other neutral cooking oil
- 2 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 small yellow onion chopped (Or half of a large onion)
- 4 ½ cups water
- 1 vegan vegetable bouillon cube
- 1 ½ cups split peas green or yellow, rinsed and sorted
- ¼ cup pearl barley rinsed and sorted (Brown rice also works, but the soup will be a bit more watery since it doesn’t absorb as much water)
- ½ teaspoon coriander
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon smoked salt or liquid smoke
- Salt to taste
- Pepper to taste
- In a large soup pot, add organic canola oil and bring to a medium heat. Sauté garlic, carrots, celery and onion for about five minutes, until the onion is soft and translucent.
- Add the water, bouillon cube, split peas, barley, coriander, basil, and thyme to the pot. Bring to a simmer. Once it is simmering, reduce the heat to low, stir, and cover with lid.
- Keep the soup covered and cooking for 45 to 60 minutes. 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.) The soup 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.
- When finished, add smoked salt or liquid smoke, and salt and pepper to taste. (If you really love smoky flavors, add BOTH smoked salt & liquid smoke.)
Here are more vegan soups I think you’d enjoy:
- Creamy vegan mushroom soup with lentils
- Curry lentil soup
- Udon noodle soup with miso tahini broth
- Creamy vegan tomato soup
Originally posted October 2013. Content and photos updated October 2019.