Fitness / September 20, 2024

Vegetarian Split Pea Soup

Use kitchen staples to create this nutritious and comforting soup. Also great the second night!

Table of Contents

Any recipe that starts with onions, carrots, and celery is going to be comforting, hearty, and just plain awesome. This split pea soup recipe is ready in an hour and a half, with very little fuss. Make enough to have it again during the week, and you’ve just saved yourself a night of cooking. It’s great to plan this soup for a week when you have a lot on your schedule.

Either yellow or green peas can be used with equally yummy results. Yellow peas are even more mild than green, and they cook slightly faster. So if you use a mix, you can start the yellow a little later than the green. But that’s only if you’re picky! I don’t mind if the yellow peas are cooked up slightly softer than the green.

Tasty, hearty, healthy, and comforting. Easy to prepare. Inexpensive. What’s not to love? It’s just begging for a thick slice of sourdough bread to dip into it. That’s day one. But it’s also wonderful as leftovers. On the second night, I might fix something like avocado grilled cheese to go with it, just to change things up a bit. The great thing about split peas is that they provide a healthy soup base with both protein and vegetables, without the usual preparation required for dried beans.

Is Vegetarian Split Pea Soup Healthy?

As written, this is an extremely healthy, low-fat, vegetarian, and vegan soup. Peas provide a good amount of protein and iron. The vegetables are going to provide additional fiber and vitamins. Be sure to use good-quality vegetable broth. The kind that comes in a glass jar and only contains vegetables is the way to go.

What are other additions to split pea soup?

A mix of yellow and green split peas is nice. We also like to add lentils. Like split peas, lentils cook up quickly and don’t require soaking. This adds a thicker and more varied base. Peas soak up a lot of water, so check the water level a couple of times during cooking to see if you need to add more. I make dumplings using the recipe on the box of baking mix. (Shh! Don’t tell.) I add shredded cheddar, lemon pepper, and dried onion to the mix. Once the ingredients for the dumplings are mixed, drop them into the soup by the spoonful, and cook covered for about ten minutes, then uncovered for another ten minutes (or according to package instructions).

INGREDIENTS

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 cups vegetable broth
2 cups dried green split peas, rinsed
Salt to taste

INSTRUCTIONS

Sauté

Cook onions, carrots, and celery in olive oil.

Season

Add garlic, thyme, and pepper for flavor.

Simmer

Combine with broth and split peas, then cook until thick.

Devour!

FAQs & Tips

How to Make Ahead and Store

This soup can easily last 4 to 5 days in airtight containers in the fridge. Soup for lunch every day? Yes, please! It can also be cooled and frozen in airtight containers or bags for up to 3 months. The soup is very easy to reheat by thawing overnight in the fridge and then heating in a pan over low heat the next day.

Why use split peas?

Using split peas means you won’t have to soak them overnight. They’re split by drying, which removes the outer husk. So that makes them quick-cooking, relatively speaking. I’m a fan of split peas, fresh peas, and frozen peas. They all have good flavor and texture. BUT, there’s a major difference between these different types of peas. Split peas are used for soups, whereas frozen and fresh peas are usually used for salads and casseroles.

How do you ADD flavor TO soup without meat?

I’m often asked how I get flavor in a soup or casserole without using meat. The short answer is to use good-quality ingredients, cooked at the right temperature. The more involved answer is that as you move away from indulging in meat, you not only won’t miss the taste, but your taste buds seem to shift to appreciating the subtle flavors of vegetables more. I’ve been making split pea soup without meat for many years, and it’s always absolutely delicious.

Serving Suggestions

Soup night is a good time to also offer a salad and, of course, bread or cornbread. So serve up some comforting crusty sourdough bread or this Easy Sweet Vegan Cornbread.

With such a hearty meal, you’ll want a light dessert. To keep it all vegan, there are many options, such as these Vegan Banana Ice Cream Bars or Roasted Strawberries made with agave.

Vegetarian Split Pea Soup

Use kitchen staples to create this nutritious and comforting soup. Alsogreat the second night!

Course Soup

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 300kcal

Author Dale Ann Edmiston

Ingredients

2 tablespoons olive oil
1 large onion diced
2 carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 cups vegetable broth
2 cups dried green split peas rinsed
Salt, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until they are softened, about 5 minutes.
Stir in garlic, thyme, and black pepper, cooking for another minute until fragrant.
Add the vegetable broth and split peas. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the peas are tender and the soup has thickened.
Season with salt to taste. Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh thyme.