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Vegan Split Pea Soup


For creamier soup, puree in a food processor or blender. This is also a great soup for a slow cooker; add all ingredients, and cook on low for 6 to 8 hours

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Vegan Split Pea Soup 1 Picture


  • 2 cups (450 g) green split peas
  • 6 to 7 cups (1410 to 1645 ml) water or vegetable stock
  • 1 medium-size yellow onion, diced
  • 2 creamy yellow potatoes (such as Yukon gold or fingerlings), diced
  • 2 or 3 garlic cloves, pressed or minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon liquid smoke, optional
  • Salt and pepper, to taste



Step 1

Rinse split peas, checking for any impurities, such as stones or residue. Place all ingredients except salt and pepper in a soup pot, and bring to a simmer. Cover loosely and cook until peas are tender, 1 hour or longer. Check occasionally to make sure water has not completely evaporated. Heat should be low-medium.

The resulting soup should be thick and creamy, with the split peas quite broken down and mushy. Add salt and pepper to taste, and serve hot.

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