Vegetarian Split Pea Soup

This vegetarian split pea soup has become one of those recipes I turn to when I want something warm, hearty, and fuss-free. It’s made with simple pantry staples, plenty of vegetables, and split green peas that cook down into a thick, creamy texture without needing any cream. And no, you won’t miss the ham—not even a little.

I originally started playing with this recipe when my sister went vegetarian and asked if I could recreate that cozy, savory split pea soup we grew up with. I’ll be honest—at first, I wasn’t sure it could be done. But after a few tweaks and a generous hand with the seasoning, I found the secret: it’s all in the salt, the stock, and a few flavor-boosting extras.

What Makes This Soup So Good Without Meat

Classic split pea soup usually leans on ham bones or smoked meat to give it depth. Without that, I knew I needed to bring in flavor from other directions—and fast. Here’s what worked:

• Plenty of salt. It sounds basic, but when you take ham out of the picture, salt needs to step up. I also use a well-seasoned vegetable broth—don’t skimp on quality here.
• A good glug of olive oil. This adds richness to the base and gives the soup that satisfying mouthfeel.
• Lemon zest and juice. It lifts the entire soup, adding a pop of brightness that keeps it from feeling too heavy.
• Bonus seasonings. A touch of thyme, a pinch of cumin, and bay leaves really round out the flavor.

If you’ve ever thought vegetarian soups are bland, this one will prove you wrong.

What Are Split Peas, Anyway?

Split peas are just dried green peas that have been hulled and split in half—which means they cook faster than regular dried legumes and break down beautifully into a thick, creamy soup. No soaking needed.

They have a mild, earthy flavor, a little natural sweetness, and they’re loaded with plant-based protein. One cup of uncooked split peas has around 48 grams of protein. That’s why I love using them when I want something meatless but still filling.

Quick tip from my kitchen: old split peas take forever to soften, and sometimes never do. If the ones in your pantry look pale or chalky, grab a fresh bag from the store.

Cooking the Soup Step-by-Step

1. Start with a flavor base.
   In a large pot (preferably one with a heavy bottom), heat olive oil and sauté onions, carrots, and celery. These three form the backbone of the soup’s flavor. Give them time to soften and slightly brown—don’t rush this part.
2. Add garlic and spices.
   Once the veggies are softened, stir in garlic and seasonings. Let them bloom in the oil for about 30 seconds.
3. Pour in the broth and peas.
   Add your split peas, veggie broth, and bay leaves. Bring everything to a boil, then lower to a simmer and cover.
4. Let it do its thing.
   Simmer for 45–60 minutes, stirring occasionally. The peas will break down over time, creating a thick, creamy texture. If they’re still holding their shape after an hour, they might be a bit old—just simmer longer with a splash of extra broth.
5. Finish with lemon.
   Once the peas are tender, stir in fresh lemon zest and juice. This is optional, but it really brightens everything up.
6. Optional: Blend a portion.
   If you like a smoother texture, blend about 1–2 cups of the soup and stir it back in. I usually skip this step, but it’s great if you want that super creamy vibe.

Serving Ideas (Trust Me, Bread Is a Must)

This soup begs for something crusty on the side. I usually slice up a good sourdough or multigrain loaf, toast it lightly, and serve it with soft butter. It’s simple, but it makes the meal feel complete.

Other things I love with this:

• A sprinkle of homemade croutons on top
• A crisp green salad like a Caesar or garden mix
• Roasted chickpeas for a bit of crunch and extra protein

And yes, I’ve eaten this soup straight out of a mug while wrapped in a blanket on the couch. It works.

How to Get the Texture Just Right

Everyone has their sweet spot with split pea soup. Some like it super thick and blended, while others want a bit of texture.

Here’s how I manage it:

• Less simmer time = chunkier peas.
• Longer simmer = smooth and thick.
• Want ultra-creamy? Use an immersion blender for 10 seconds or blend part of it in a regular blender.
• If it gets too thick, don’t panic—just stir in some warm water or broth until it loosens up.

And always taste for salt at the end. The peas absorb so much liquid and seasoning that you may need an extra pinch before serving.

Real Talk About Cooking Time

Every batch of split peas is different. Some cook quickly, others take their time. The pot you use also matters—my heavy Dutch oven keeps everything simmering evenly without burning the bottom.

Pro tip: once you’ve added the peas and broth, stir every 10–15 minutes to keep them from sticking. If the soup starts to scorch, it’s hard to rescue the flavor.

Storing and Reheating

This soup is just as good the next day—maybe even better.

• Fridge: Store in an airtight container for up to 3 days. It thickens as it sits, so add a splash of broth or water when reheating.
• Freezer: Freeze in individual portions for up to 3 months. I like using freezer-safe soup cubes or silicone muffin trays for easy reheating later.
• To reheat: Warm on the stovetop over low heat, stirring gently. Microwave works too—just cover it so it doesn’t splatter.

Questions You Might Have

Can I make this in a slow cooker?
Yep. Sauté the veggies first, then transfer everything to your slow cooker and cook on low for 6–7 hours.

Can I use yellow split peas instead?
Sure! The flavor is slightly different—more mild and slightly sweeter—but still delicious.

Does this soup need to be blended?
Not at all. It naturally becomes creamy as the peas cook down. Blend if you like a smoother soup, but it’s great as-is.

How do I know if my peas are too old?
Check the color—if they’re pale green or dusty looking, they might take forever to soften or not cook evenly. Always better to use fresh peas.

Yield: 6

Vegetarian Split Pea Soup

Print

This vegetarian split pea soup is my go-to when I want something cozy, hearty, and nourishing without needing any meat. With tender green split peas, loads of chunky vegetables, and layers of warming spices, it’s the kind of bowl you want to tuck into with crusty bread on the side. Super satisfying, easy to make, and even better the next day!

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 1 ½ cups green split peas, rinsed and picked through
• ¼ cup olive oil
• 1 ½ cups diced carrots (about 4 medium)
• 2 cups chopped yellow onion (from 2 medium onions)
• 1 ½ cups diced celery (about 4 stalks)
• 4 garlic cloves, finely minced
• 1 tablespoon Italian seasoning
• 1 teaspoon dried thyme
• 1 ½ teaspoons ground cumin
• ⅛ teaspoon red pepper flakes
• 2 bay leaves
• 8 cups vegetable broth
• Salt and freshly cracked black pepper, to taste
• Optional: zest and juice of 1 lemon (about 1 teaspoon zest + 2 tablespoons juice)

Instructions

1. Start by heating the olive oil in a large heavy-bottomed pot over medium heat. Add the onions, carrots, and celery, along with a good pinch of salt and pepper. Cook for about 7–9 minutes, stirring often, until the vegetables are soft and the onions are just beginning to turn golden.
2. Stir in the minced garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Let everything cook together for another minute, just until fragrant.
3. Add the rinsed split peas, bay leaves, and vegetable broth. Give it a good stir, bring it all to a boil, then lower the heat to a gentle simmer. Leave the pot uncovered and let it cook for 60–90 minutes, stirring now and then so nothing sticks to the bottom. As it thickens, stir more frequently. If the soup gets too thick for your liking, add a bit more broth or water.
4. Once the split peas are soft and the soup has thickened to your preference, take out the bay leaves and discard them. Scoop out about 2 cups of the soup, blend it until completely smooth, then stir it back into the pot. This gives the soup a rich, velvety texture while still keeping those hearty chunks.
5. If using, add the lemon zest and juice to brighten things up. Taste and adjust with more salt and pepper if needed.
6. Ladle into bowls, top with fresh herbs or Parmesan, and don’t forget that buttered bread on the side. Pure comfort.

Notes

• Leftovers keep beautifully! Store in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed—this soup thickens as it sits. You can also freeze it for up to 3 months.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 216Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 1034mgCarbohydrates 27gFiber 7gSugar 9gProtein 7g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This vegetarian split pea soup has earned a spot in my regular rotation, especially on chilly days when I want something warm and nourishing without spending hours in the kitchen. It’s one of those recipes that’s cheap, cozy, and surprisingly satisfying.

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