This vegan split pea soup recipe Is made with creamy split green peas, golden potatoes and infused with a subtle layer of smokiness from a dash of liquid smoke. Healthy, no ham hock, no meat, no dairy, dutch oven stove top recipe.
Split Pea Soup
This one pot healthy variation of the beloved classic green split pea soup recipe is pure comfort in a bowl. Naturally vegan, protein and fiber packed and totally next level if you serve it with torn pieces of garlicky bruschetta on top.
About the Split Peas
Green split peas are the star of this dish, and although not mandatory, I prefer to do a quick soak in hot water for a couple of hours. I find this method always guarantees the creamiest texture and shortest cooking time. The green and yellow variety can both be used here, so use whichever you prefer or what needs using up from the pantry, I prefer the green. A high protein legume the split pea needs a place of honor in our pantries and daily lives.
For a hearty and filling meal I love adding some diced golden potatoes in the last 20 minutes of cooking. It also boosts the creamy and comforting level by 100%. Yes you can swap for sweet potatoes if desired.
The Flavor Profile
Savory, rich with a deep umami factor that lingers in the memory as something incredibly comforting. Smoked paprika, onion powder, nutritional yeast and a little dash of liquid smoke (or a finishing of smoked sea salt) gives the soup that “je ne sais quoi” profile of a stew that has been slowly simmering on a low fire for hours but ready in no time. Subtle hints of thyme, rosemary and bay permeate the peas and potatoes with delicious aromas during cooking.
Ingredient Tips + FAQs
- What are split peas anyway? A member of the legume family, split peas are regular field peas that have been dried, outer skin removed and split in half. Although a legume they are not to be confused with green lentils which are seeds from the pods of a plant.
- Can I use yellow split peas instead of green? Technically yes, just keep in mind that the flavor of the yellow ones is milder while the green are heartier with deeper earthy undertones.
- Do I have to soak the split peas? – I highly recommend a quick soak of 2 hours in hot water. There is no way to tell how fresh your peas are or how dry. For example, when purchasing bulk in a humid tropical climate such as South Florida our legumes have more moisture and cook faster than they do in a dry arid desert climate. So for best results and quickest cooking time you should always do a quick soak.
- Add ins: cooked barley, farro, brown rice, quinoa. Wilt in some kale, mustard greens, baby spinach in the last few minutes of cooking.
Storage + Make Ahead
This is a great soup to make ahead and freeze in smaller portions for a rainy day. Thaw out in the refrigerator and heat up until bubbly on the stove top. Add a little splash of water to loosen it up if need be.
Soups + Stews
- Veggie Sweet Potato Soup
- Lentil Soup
- White Bean Soup
- Dill Pickle Soup
- Chunky Potato Dill Soup
- Vegan Zuppa Toscana
- Broccoli Potato Soup
- Potato Leek Soup
- Chickpea Stew
- Mushroom Bourguignon
- Black Bean Soup
- Vegan Cauliflower Soup.
Vegan Green Split Pea Soup
- 1.5 cups green split peas soaked
- 1 large onion finely diced
- 1 large carrot peeled & sliced into rounds
- 2 celery stalks chopped
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2 bay leaves
- 1 sprig rosemary
- 8 sprigs fresh thyme
- 1 Tbsp nutritional yeast optional
- 5 cups water (+ more as desired)
- 4 - 5 golden potatoes diced (aprox. 2 cups)
- 1 tsp liquid smoke optional
- smoked sea salt to taste
- Red pepper flakes to taste
- 1/3 cup fresh parsley dill or chives (for garnish)
- Pick through the split peas and rinse well. Place in a large bowl and cover with hot water. Allow to soak for 2 hours. Drain before adding to the soup.1.5 cups green split peas
- Preheat a heavy bottom soup pot over medium heat. Add a light drizzle of olive oil (or water for WFPB) and sautee the onion, carrot and celery with a pinch of salt until softened and they start to get some color. A good 10 minutes stirring often.1 large onion, 1 large carrot, 2 celery stalks
- Stir in the smoked paprika, onion powder, bay, thyme and rosemary. Give everything a good toss and cook until the spices are fragrant, a minute or so. Add inn the soaked split peas.2 tsp smoked paprika, 2 tsp onion powder, 2 bay leaves, 1 sprig rosemary, 8 sprigs fresh thyme, 1.5 cups green split peas
- Pour in the 5 cups of water and bring to a boil. Partially cover with a lid and cook on medium heat for 30 minutes.5 cups water
- Add the diced potatoes to the soup and cook an additional 15 to 20 minutes until the potatoes have softened and the split peas are fully cooked and creamy.4 - 5 golden potatoes
- Stir in the nutritional yeast and liquid smoke if using and adjust seasonings to taste with about 1 teaspoon smoked sea salt or your favorite salt. Remove the soup from heat and discard the woody herbs sprigs. Garnish with the fresh parsley, dill or chives and a pinch of chili flakes for heat. Serve with bruschetta croutons or crusty bread.1 Tbsp nutritional yeast, 1 tsp liquid smoke, smoked sea salt to taste, Red pepper flakes to taste, 1/3 cup fresh parsley
WFPB + Plantricious
- For WFPB compliance make sure to sautee in water instead of olive oil.
- Thickening - As the soup sits and cools down it will thicken up, if needed you can thin it out with a splash of veggie broth when reheating.
- Storage + Make Ahead - This is a great soup to make ahead and freeze in smaller portions for a rainy day. Thaw out in the refrigerator and heat up until bubbly on the stove top. Add a little splash of water to loosen it up if need be.
- Do I have to soak the split peas? - I highly recommend a quick soak of 2 hours in hot water. There is no way to tell how fresh your peas are or how dry. For example, when purchasing bulk in a humid tropical climate such as South Florida our legumes have more moisture and cook faster than they do in a dry arid desert climate. So for best results and quickest cooking time you should always do a quick soak.
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