Vegetarian Split Pea Soup
A hearty and comforting classic, this vegetarian split pea soup is rich with flavor from simple vegetables and herbs. It's a thick, satisfying, and high-fiber meal perfect for a chilly day, made completely without ham.
For 4 servings
Sauté the vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant.
Simmer the soup
- Stir in the rinsed split peas, vegetable broth, and the bay leaf.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60-75 minutes, stirring occasionally to prevent sticking.
- The soup is ready when the peas are very tender and have started to break down, creating a thick consistency.
Finish and serve
- Remove the pot from the heat and discard the bay leaf.
- Taste the soup and season with salt and black pepper as needed.
- For a smoother texture, you can use an immersion blender to partially or fully blend the soup.
- Ladle into bowls and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier soup, use an immersion blender to blend about half of the soup directly in the pot. For a completely smooth soup, blend it all.
- 2No need to soak the split peas beforehand, but rinsing them is important to remove any dust or debris.
- 3The soup will thicken considerably as it cools. Add a splash of water or broth when reheating to reach your desired consistency.
- 4Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes beautifully for up to 3 months.
Adapt it for your goals.
Vegan
This recipe is already vegan as written. Ensure your vegetable broth contains no dairy or animal products.
quickQuick
To make this in an Instant Pot, sauté the vegetables using the 'Sauté' function, then add the remaining ingredients. Cook on high pressure for 15 minutes, followed by a natural release for 10 minutes.
high proteinHigh protein
Serve the soup topped with roasted chickpeas or a swirl of plain Greek yogurt (if not vegan) for an extra protein boost.
healthyHealthy
Add a cup of chopped leeks along with the onions for more flavor and nutrients. You can also stir in a handful of fresh spinach at the end until it wilts.
Why this is on our healthy list.
Excellent Source of Fiber
Split peas are incredibly high in dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Plant-Based Protein
This soup provides a substantial amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Heart Healthy
Being low in saturated fat and sodium (using low-sodium broth), and high in fiber, this soup is a great choice for supporting cardiovascular health.
Packed with Vitamins and Minerals
The combination of peas, carrots, and celery provides essential nutrients like Vitamin A, potassium, and iron.
Frequently asked questions
Yes, it is very healthy. It's packed with plant-based protein and dietary fiber from the split peas, which aids digestion and promotes fullness. It's also rich in vitamins and minerals from the carrots, celery, and onions.