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45 degree angle photo of a white bowl with split pea soup with carrots on top

Vegan Split Pea Soup


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  • Author: Vicky and Ruth
  • Total Time: 1 hour 10 mins
  • Yield: 10 cups 1x
  • Diet: Vegan

Description

When all you want to do is curl up on the couch, with a blanket and a hot bowl of goodness try our delicious vegan split pea soup recipe.


Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 4 medium carrots, diced small
  • 4 celery stalks
  • 8 cups vegetable broth or water with vegetable bouillon
  • 2 cup split peas, rinsed
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp salt (or to taste)
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 2 bay leaves

Instructions

Split Pea Soup on the Stove

  1.  Heat the olive oil in a large soup pot. Add onions, carrots, and celery and sauté over medium heat for about 8 minutes, until the onions are translucent
  2. Add the vegetable broth (start with 7 cups), split peas, smoked paprika, oregano,  salt, cumin, pepper, and bay leaves, and bring to a boil. Reduce the heat, cover, and simmer for 90 minutes, until the split peas are tender (check the soup after 45 minutes and if it's too thick, add another cup of broth). Remove and discard the bay leaves before eating the soup.

Split Pea Soup on the Instant Pot

  1. Set the instant pot on sauté mode. Pour the olive oil and wait until it's done reheating
  2. Add the onions, carrots, and celery and sauté for 7 minutes, stirring often
  3. Add 7 cups of broth or water, split peas, salt, and the rest of the spices and herbs
  4. Close the cover of the Instant Pot and pressure cook on high for 30 minutes.  Let the steam release on its own before carefully opening the lid and enjoying the soup. Remove and discard the bay leaves before eating the soup.
  5. If the soup is too thick you can add the remaining cup of broth

Notes

  1. The soup will thicken after storing in the fridge. Add a little water or broth when reheating.
  2. Making Ahead: keep the soup in the fridge for up to 5 days
  3. Freezing instructions: the soup can be frozen in a tightly sealed container or souper cups ( for individual servings)  for up to 3 months.

This post was originally published on March 12, 2014

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Soup
  • Method: stove top / Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 195
  • Sugar: 6.8
  • Sodium: 667
  • Fat: 3.5
  • Saturated Fat: .5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 32.4
  • Fiber: 11.8
  • Protein: 10.1
  • Cholesterol: 0

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