Vegan split pea soup is the perfect meal on a chilly day; it’s healthy, warm, hearty, and delicious.
It’s also incredibly inexpensive to make! You can feed an army with it for (most often) less than 10 bucks.
Split peas are loaded with protein (10g/cup), fiber (5g/cup), and good complex carbs. They’re also a great source of essential minerals, including calcium and iron. The healthy fat in the olive oil rounds out this soup to make it a perfect, complete meal.
Easy Vegan Split Pea Soup
Prep Time: 25 min
Total Time: 4 hours
- 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
- 4 cups (1 quart) vegetable stock
- 2 cups purified water
- 2 tbsp olive oil
- 1 medium white or yellow onion, finely chopped
- 1 medium carrot, peeled and shredded
- 3 cloves garlic, pressed or finely chopped
- 1 bay leaf (fresh or dried)
- 2 tsp granulated onion
- 1 tbsp sea salt (more or less to taste)
- 2 tsp coarse black pepper
Heat the olive oil over medium heat in a large soup pot and add the finely chopped onion and 1 tsp sea salt. Sauté until translucent, about 5 minutes. Add the shredded carrot and garlic and sauté another few minutes until very fragrant. Add the water, stock, granulated onion, 2 tsp sea salt, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium low. Simmer at least 2 hours until the peas are cooked through. Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend to desired consistency.
I blend about half and leave the other half whole for a chunky texture. For a smoother texture, let the soup simmer 4-5 hours and blend until smooth.
Cook once eat 2 or 3 times – this soup will keep in your refrigerator for up to 3 days in a sealed, glass container, or up to 3 months if frozen.