Easy Vegan Split Pea Soup

Hearty and healthy vegan split pea soup – all the flavor, none of the fat!

Vegan Split Pea Soup

I love soups, especially the kind where you can just throw a bunch of stuff in a pot and walk away, and come back to a flavorful and healthy dinner. This soup delivers admirably on that front – you just toss dried split peas, carrots, onions, celery, and maybe a potato or two into a pot:

Add some water and spices, and let the whole thing boil for about an hour or two and ta-da! You’ve got hearty and satisfying soup. If you’re feeling fancy, and want that smoky sweetness that ham adds to split pea soup (without the ham, of course), caramelizing the onions first is one way to add some of that flavor. You could also add a chipotle chili (the kind in adobo sauce) to give it a great kick and some fun depth. You’ll know it’s done once the peas have broken down and the whole thing looks like, well, split pea soup. I didn’t blend the soup or anything, it just softens and gets like that on its own with enough time.

Vegan Split Pea Soup

Split Pea Soup

Vegan, Gluten Free, Low Fat, Soy Free, Refined Sugar Free
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5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 2 cups dried split peas
  • 2 carrots diced
  • 2 stalks of celery diced
  • 1 large onion diced (caramelizing the onion before adding it to the soup adds a hint of sweetness, but is not necessary)
  • 3-4 cloves garlic minced
  • 5 cups water
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1 tsp salt
  • Pinch red pepper flakes optional
  • Pinch black pepper
  • One chipotle chili in adobo sauce diced (optional)

Instructions

  • Combine all ingredients in a large pot and boil over medium heat for about 2 hours, or until all the ingredients have broken down and the soup has a uniform consistency.
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5 Comments


  • I made this tonight and ended up needing to add 2 more cups of water and that was at a low simmer. Do you find this happens to you as well? Delicious though. Oh…I also added a bay leaf and a 1/2 cup of fresh parsley. Amazing! Thanks for yet another great recipe.


  • This soup is absolutely fabulous!! The addition of the addition of the chipotle in adobo sauce was so amazingly yummy!! I also had to add lots more water but I’m using an enameled dutch oven to cook it in so maybe it gets hotter and evaporated the liquid faster. Thank you for such a great recipe!!


  • i make this often and usually also add any leftover veggies i have hanging around. I love pea soup made with yellow peas which for some reason are difficult to find in the u.s. I go to florida in winter and have to bring bags of the peas with me. Have not tried the adobo chili, that will be next. Just found this site and love it.
    Thanks