Vegetarian Split Pea Soup – Easy, Cozy, High-Protein Soup

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Bowl of vegetarian split pea soup with carrots and celery and parsley on top

A warm bowl of thick split pea soup with carrots and celery, ready for a cozy meal.

This Vegetarian Split Pea Soup is thick, cozy, and seriously satisfying. It’s made with simple vegetables, dried split peas, and seasonings that make your kitchen smell amazing. It’s a high-protein dinner that’s perfect for meal prep and chilly days.

The Comforting Soup That Loves Your Budget

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If you want a soup that feels like a warm blanket, this Vegetarian Split Pea Soup is it. Split peas are inexpensive, filling, and they naturally thicken the soup as they cook.

The standout trick is taking your time with the simmer. A gentle simmer breaks down the peas so the soup turns creamy without needing any dairy. If you like it extra smooth, you can blend a little at the end.

This is the kind of soup you’ll make again and again because it’s easy and dependable.

Why You’ll Love This Vegetarian Split Pea Soup

  • Ultimate comfort food: Thick, cozy, and warming.
  • High-protein dinner: Split peas make it hearty and satisfying.
  • One-pot meal: Easy cleanup with big flavor.
  • Meal prep friendly: Tastes even better the next day.
  • Budget-friendly: Simple pantry staples and vegetables.
  • Naturally creamy: No dairy needed for a thick texture.

Ingredients for Vegetarian Split Pea Soup

Split peas, vegetable broth, carrots, celery, onion, garlic, and herbs for split pea soup
Split peas, vegetables, and broth make a hearty soup with simple flavor

Soup base

  • Olive oil: Helps sauté vegetables and builds flavor.
  • Onion: Sweet, savory base; yellow onion works great.
  • Carrots: Adds sweetness and color.
  • Celery: Adds classic soup flavor and balance.
  • Garlic: Adds depth; garlic powder works in a pinch.

The hearty part

  • Dried split peas: The star; rinse and pick out any tiny stones.
  • Vegetable broth: Builds flavor; low-sodium broth lets you control salt.
  • Bay leaves: Adds cozy background flavor; remove before serving.
  • Thyme: Classic with split peas; oregano works too.

Seasoning

  • Salt and black pepper: Season at the end, especially if your broth is salty.
  • Parsley: Fresh finish and bright flavor.

How to Make Vegetarian Split Pea Soup

Four panel collage showing sautéing vegetables, adding peas and broth, simmering thick soup, and serving in bowls
Sauté, simmer, and stir for thick, cozy split pea soup
  • 1. Sauté the veggies. Warm olive oil in a soup pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened and fragrant. Add garlic for the last 30 seconds.
  • 2. Add peas and broth. Stir in rinsed split peas, vegetable broth, bay leaves, and thyme. Bring to a gentle boil.
  • 3. Simmer low and slow. Reduce heat to low, cover slightly, and simmer 45–60 minutes, stirring occasionally. The soup will thicken as peas break down.
  • 4. Adjust texture. If it’s too thick, stir in a splash of broth or water until it’s creamy. If you want it smoother, blend 1–2 cups and stir back in.
  • 5. Season and finish. Remove bay leaves. Season with salt and pepper to taste. Top with parsley.
  • 6. Serve. Serve hot with bread, crackers, or a simple salad.

Tips for Perfect Vegetarian Split Pea Soup

  • Rinse split peas: Helps remove dust and keeps flavor cleaner.
  • Simmer gently: A hard boil can scorch the bottom once it thickens.
  • Stir near the end: Thick soup can stick, so stir more often later.
  • Season at the end: Broth varies, so salt last for best control.
  • Add liquid as needed: Split peas keep thickening as they sit.
  • Let it rest: A 10-minute rest makes the texture even creamier.

Variations & Substitutions

  • Smoky flavor without meat: Add smoked paprika for a cozy, smoky taste.
  • More veggies: Add diced potatoes or chopped spinach near the end.
  • Spicy kick: Add a pinch of red pepper flakes.
  • Slow cooker: Cook on low 7–8 hours or high 4–5 hours.
  • Extra herbs: Add parsley and thyme for a brighter finish.
  • Creamy finish: Stir in a spoon of plain yogurt if you want extra creaminess.
  • Lemon finish: Add a squeeze of lemon right before serving to brighten.

Make-Ahead & Freezing

  • Fridge: Store in an airtight container for 4–5 days.
  • Reheat: Warm on the stove over low heat, adding a splash of broth if thick.
  • Freezer: Freeze for up to 3 months in freezer containers.
  • Thaw: Thaw in the fridge overnight and reheat gently.
  • Meal prep tip: Portion into single servings so lunch is easy all week.

Serving Suggestions

  • Serve with crusty bread for dipping.
  • Pair with a simple green salad for a balanced meal.
  • Add roasted asparagus on the side for extra veggies.
  • Top with extra black pepper and parsley.
  • Great for cozy weekends and weeknight dinners.

Reader Review

This vegetarian split pea soup was thick, cozy, and so filling. I loved that it got creamy without dairy. It reheated perfectly for lunches all week.

Vegetarian Split Pea Soup Recipe Card

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: about 1 hour 10 minutes
Yield: about 8 cups
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian, Gluten-Free

If you make this Vegetarian Split Pea Soup, leave a rating and a comment. Do you like it chunky, extra creamy, or with a smoky twist?

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