Vegan split pea soup

5 from 6 votes

When the weather gets cold, I crave satiating meals-in-a-bowl like homestyle split pea soup. You can’t beat hearty soups that deliver a lot of flavor and make your insides feel cozy and soothed.

Keep in mind that although it's a long cooking time, most of it is hands off. You can set it and forget it.

It also can be made in a Crock-pot or other slow cooker. See recipe notes below for directions.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American, Vegan

Keyword: fall food, meatless

Servings: people

Calories: 331kcal

Author: Cadry Nelson

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 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

Instructions

In a large soup pot, add 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.)

Video

Notes

This soup is lovely on its own. Or top it with sliced green onions and your favorite browned veggie bacon, seitan pastrami, or vegan ham.

Any leftover vegan split pea soup will continue to thicken in the refrigerator. Add a splash of water when reheating for a soupier soup.

Vegan split pea soup freezes well. When you're ready to eat it, let it thaw in the refrigerator. Then add a splash of water and reheat on the stove or in the microwave.

Keep in mind that if you add something dense like potato to this soup, you will need to add extra water, because potato absorbs water as it cooks.

How to make in a slow cooker

If you'd like to make this soup in a Crock-pot or other slow cooker, you can omit the oil. Then put all of the other ingredients into the slow cooker. Cover with a lid.

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.

Nutrition