This comforting and filling vegan split pea soup recipe is made with nourishing ingredients and can be adjusted if you eat animal products as well! Perfect for a cold winter day.
We're in the middle of a cold snap here in Alberta. It's gotten down to -35°C (-31°F) with a wind chill of -45°C (-49°F). Reeeeeaaaaaal cold! Took a couple of days with our block heater plugged in for our car to start after sitting for a day or two at my inlaws.
No surprise that it's the perfect time to make a warm and comforting hearty soup.
This is a really simple, delicious soup that my mom used to make. It's a great recipe to get going and allow to simmer on the stove top until supper time or simmer while you make something else for a heavier supper. Serve on its own or with sandwiches, salad or a loaf of bread and butter.
It's also a meal that tastes better the next day, and hey, if you make enough, you won't have to make lunch tomorrow!
Is Vegan Split Pea Soup Healthy?
Broth - Vegetable broth contains the nutrients from the vegetables it was made from, so is very nutrient-dense. The amounts will vary highly, depending on the type and amount of vegetables used. Homemade veggie broth is always best. Here's a recipe if you need one.
If you eat animal products, I highly recommend using homemade bone broth, as it's extremely nourishing and really quite easy to make. It's full of collagen, B vitamins, essential fats and minerals. You can also use chicken broth in a pinch.
Split peas - Split peas are just peeled, dried and halved peas. Peas are high in Vitamin A, thiamine and Vitamin K, and contain smaller amounts of many other vitamins and minerals. They are also high in protein, fibre and antioxidants.
Barley - High in fibre, protein, antioxidants and a great source of many vitamins and minerals, the major ones being thiamine, magnesium, manganese and selenium.
Carrots - High in Vitamin A, biotin and potassium. Can help with the maintenance of good vision, prevent cancer, improve digestion, improve immune function and maintain healthy bones.
Seasonings - Onion, garlic, thyme, smoked paprika, salt and pepper add great flavor and health benefits too. The smoked paprika adds a lovely subtle smoky flavor.
Can Vegan Split Pea Soup Be Frozen?
This recipe can easily be doubled and leftovers can be frozen for a quick dinner later on. Make sure to store the soup in a freezer-safe container.
Thaw in the fridge overnight and reheat in a pot, or if you're very short on time, you can pop the frozen soup straight into a pot, cover it and cook over medium heat until the soup is thawed and heated through. It will thaw more quickly if you break it into chunks as it thaws.
Use within 6 months for best results.
Split Pea Soup Variations
- This is a vegan recipe, but if you eat animal products, you can use bone broth instead of vegetable stock and add some meat. Ham is delicious in this soup!
- To bulk up the soup more, you could add some diced potatoes, a couple stalks celery and chopped leafy greens, such as spinach or kale.
- Feel free to use fresh thyme in place of dry thyme. It's always better!
- If you don't have smoked paprika, you can add a quarter teaspoon of liquid smoke.
- You can use yellow split peas, green split peas, or brown split peas. I usually use yellow.
- Add a pinch of red pepper flakes or cayenne pepper if you want to add a kick.
Tools You May Need
Dutch oven or large soup pot
Cutting board
How to Make Vegan Split Pea Soup
Ingredients:
- 2 tablespoon extra virgin olive oil
- 4 cups vegetable broth (or bone broth if not vegan)
- ¾ cup dried split peas, rinsed and drained
- ¼ cup barley
- 2 large carrots, peeled and sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¾ teaspoon sea salt
- ¼ teaspoon smoked paprika
- dried or fresh parsley for garnish (optional)
Instructions:
In a large pot, over medium-low heat, sauté onions with olive oil for about 10 minutes. Add garlic and cook for 1 more minute.
Add broth, peas, barley, carrots, thyme, salt, pepper and paprika. Bring to a boil, then turn down to low heat, cover and simmer for 1 hour, or until the peas and veggies are tender.
How to Store Vegan Split Pea Soup
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze in a freezer-safe container for up to 6 months. Just thaw in the fridge overnight and reheat on the stove.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More Dinner Ideas
- SPAGHETTI SQUASH WITH MEAT SAUCE
- ROASTED CAULIFLOWER FLORETS
- OVEN BAKED BBQ BEEF SHORT RIBS
- NO BAKE SHEPHERD'S PIE
- ROASTED BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR
More Vegan Recipes
- EGGLESS PUMPKIN PIE
- GARLIC OLIVE OIL MASHED POTATOES
- DAIRY-FREE HOT CHOCOLATE
- SPROUTED WHEAT TORTILLAS
- WARM QUINOA WITH LEMON AND HERBS
📖 Recipe
Vegan Split Pea Soup
This comforting and filling vegan split pea soup recipe is made with nourishing ingredients and can be adjusted if you eat animal products as well! Perfect for a cold winter day.
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cups vegetable broth (or bone broth if not vegan)
- ¾ cup dried split peas, rinsed and drained
- ¼ cup barley
- 2 large carrots, peeled and sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¾ teaspoon sea salt
- ¼ teaspoon smoked paprika
- dried or fresh parsley for garnish (optional)
Instructions
- In a large pot, over medium-low heat, sauté onions with olive oil for about 10 minutes. Add garlic and cook for 1 more minute.
- Add broth, peas, barley, carrots, thyme, salt, pepper and paprika.
- Bring to a boil, then turn down to low heat, cover and simmer for 1 hour, or until the peas and veggies are tender.
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze in a freezer-safe container for up to 6 months. Just thaw in the fridge overnight and reheat on the stove.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1119mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 5g
This nutrient calculation is done by an automated calculator and may not be accurate.
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