Vegan Split Pea Soup

Looking down on a bowl of vegetarian split pea soup with a spoon in it.

This split pea vegan soup recipe is loaded with delicious flavors, fiber, and protein. It may be a bowl of comfort food, but it's also a guilt-free nutritious meal that you'll come back to time and time again!

Course Soup

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 30

Resting time 10

Total Time 50

Servings servings

Calories 328kcal

Author Marly McMillen

Equipment

Ingredients

1 teaspoon olive oil
1 cup chopped onion
2 stalks celery , diced
2 large carrots , chopped
2 cloves garlic , peeled and minced
1 teaspoon dried thyme
2 cups split peas
2 medium potatoes , chopped
1 tablespoon smoke sauce (Liquid Smoke)
1 tablespoon Better than Bouillon Vegetarian
8 cups water
1 bay leaf
1 cup vegan ham , cut into cubes
½ teaspoon pepper

Cups - Metric

Instructions

Place a dutch oven or large pot over medium heat. Add olive oil and cook until shimmering. Add chopped onions, chopped celery, and carrots. Cook until tender, about 10 minutes. Add garlic and cook for one minute.
Add the split peas, chopped potatoes spices, and smoke sauce. Stir to combine.
Stir in the bouillon and water. Place the bay leaf on top, cover, and cook for 45 minutes.
When the soup is ready, remove the bay leaf, and spoon roughly a third into a blender or food processor and pulse. (Or use an immersion blender to blend some of the soup). Return this back to the rest of the soup to make a thick and creamy soup. Add vegan ham cubes (or vegan sausage) before serving, allowing time for it to heal up. Season with salt and pepper to taste before serving.
Serve with cornbread or bread. This soup will last in the fridge in a sealed container for 4 to 5 days. It can be frozen for up to 2 to 3 months.

Notes

Vegetable Broth

I prefer using Better than Bouillon combined with water for a guaranteed high-quality vegetable broth. You can substitute your favorite vegetable broth.

Nutrition