This very best Vegan Split Pea Soup transforms simple, budget-friendly ingredients into a deliciously thick and creamy comfort food! Easy to make on the stove, in the slow cooker, and in an Instant Pot.
It’s officially soup season, which means it’s now perfectly acceptable to spend your evenings curled up with a steaming hot bowl of this Roasted Vegetable Soup, Ultimate Vegan Chili, or Vegan Lasagna Soup!
This Vegan Split Pea Soup recipe reminds me so much of the version that I had when I was growing up. It’s creamy, thick, and deliciously savory. The one I grew up eating contained ham bone or smoked bacon, but I opted for a dash of liquid smoke to mimic those meaty flavors (although there’s nothing wrong with tossing in leftover Vegan Ham Roast after the holidays).
I tested this recipe a bunch of times and finally landed on a version I can’t stop making. The simple ingredients—vegetables, dry split peas, broth, and herbs—are friendly to my wallet and easy to cook on the stove, in a crockpot, or in the Instant Pot. No matter when or how it’s cooked, the results are delicious enough to have me craving seconds and thirds.
Why you’ll love this split pea soup
- Hearty comfort – This is the kind of savory, smoky, creamy soup to indulge in on a cold day. Top it with croutons and my Easy Tempeh Bacon for the ultimate cozy meal!
- Everyday ingredients – I bet you have most, if not all, of the ingredients needed to make this vegan green split pea soup right now. All you need are vegetables, split peas, broth, and herbs!
- Flexible – This one-pot recipe is easy to make on the stove, in an Instant Pot, or in a crockpot.
How to make vegan split pea soup
Find the complete recipe with measurements in the recipe card below.
Start by sautéing the onions, garlic, celery, and carrots in a large pot until the onions are soft.
Add the potatoes, split peas, smoked paprika, thyme, oregano, vegetable broth, and liquid smoke. Stir to combine.
Recipe Tip
For a bacon-without-the-bacon flavor, don’t skip the liquid smoke. It gives the soup that extra smoky flavor needed to replicate a true bacony split pea soup.
Bring the soup to a boil, then lower the heat to a simmer. Cover and simmer until the peas are broken down and the soup has thickened (about 45 minutes).
Blend some of the soup with an immersion blender for a creamy consistency (or in batches in a regular blender). Taste and adjust the flavors with more salt as needed.
Divide the split pea soup into bowls and top with homemade croutons, crumbled Tofu Bacon, diced leftover Vegan Ham Roast, or the crispy chickpeas from my Kale Caesar Salad recipe. Serve and enjoy!
Adjust the consistency
I used 8 cups of vegetable broth because I like this soup to be on the thicker side. If you prefer a brothier consistency, use 9 to 10 cups of broth instead.
Frequently asked questions
Sure! Sauté the onions, garlic, celery, and carrots on the stove as normal, then transfer the mixture and the rest of the ingredients to a slow cooker. Cook on High for 5 to 6 hours or on Low for 7 to 8 hours. Blend as normal, then serve.
The Instant Pot works just as well! Start by sautéing the onions, garlic, celery, and carrots in the oiled Instant Pot using Sauté mode. Stir in the potatoes, split peas, smoked paprika, thyme, oregano, vegetable broth, and liquid smoke, then place the lid on top and set the knob to Sealing.
Cook on high pressure for 15 minutes, then natural release for 10 minutes. Remove the lid and blend the soup as normal. Taste and adjust the seasonings as needed before serving.
I love serving this savory soup with a big hunk of my Dutch Oven Bread for dipping. And when I want to turn it into a meal, I’ll have half of a Vegan BLT on the side and my Favorite Kale Salad to make sure I’m getting all of my veggies.
Technically, yes, dry yellow split peas will work as a substitute for green split peas. Just know that yellow split peas are milder in flavor, and your soup won’t be as flavorful.
I didn’t soak my split peas, but you can if you’d like! Soaking them in water overnight will help them cook even faster.
Vegan Split Pea Soup
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion diced
- 3 cloves garlic minced
- 3 ribs celery diced
- 3 medium carrots peeled and diced
- 2 medium russet potatoes peeled and diced
- 1 pound dry green split peas
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups vegetable broth
- 1/2 teaspoon liquid smoke optional
- salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, celery and carrots. Sauté for 5-10 minutes, stirring frequently, until the onions are soft.
- Add the potatoes, split peas, smoked paprika, thyme, oregano, broth and liquid smoke, if using for an extra smoky flavor. Stir well.
- Turn the heat to high and bring the soup to a boil, then lower heat, cover and simmer for about 45 minutes, until the peas are broken down and the soup has thickened.
- For a creamier texture, use an immersion blender to blend a few times in the pot. Taste; add salt as desired. Serve immediately and enjoy!
Notes
- Instant Pot: Start by sautéing the onions, garlic, celery, and carrots in the oiled Instant Pot using Sauté mode. Stir in the potatoes, split peas, smoked paprika, thyme, oregano, vegetable broth, and liquid smoke, then place the lid on top and set the knob to Sealing. Cook on high pressure for 15 minutes, then natural release for 10 minutes. Remove the lid and blend the soup as normal.
- Slow Cooker: Sauté the onions, garlic, celery, and carrots on the stove as normal, then transfer the mixture and the rest of the ingredients to a slow cooker. Cook on High for 5 to 6 hours or on Low for 7 to 8 hours.
- Leftover soup will keep for up to 4 or 5 days in the refrigerator and can also be frozen for up to 3 months.
Great soup, quick and easy.
I am eating this yummy soup as I write, it’s so much less fatty and healthier than the non-vegan version. I didn’t peel my carrots or potatoes because I feel this enhances the flavour; also I added a generous grating of black pepper. This would be good topped with vegan parmesan (next time).
Hi Cymry. I’m so glad that you are enjoying the split pea soup! I love the idea of vegan Parmesan on the top! Thank you for sharing your recipe experience as well as your terrific review! Wishing you happy cooking!
Love your soup recipes…I especially like to put everything into a crockpot and walk away for the rest of the day do my own thing then be able to come home to a nice steaming hot bowl of deliciousness!
This turned out delicious! I’ve never put potatoes in split pea soup before but it worked really well. I used my instant pot and then used my immersion blender to make it extra creamy. Thanks for a great recipe!
You are welcome, Sam! I’m so glad that you enjoyed the soup recipe and that it turned out delicious for you! Thank you for sharing your terrific review and comments!