This Easy Vegan Split Pea Soup is the ultimate comfort food for chilly days or anytime you need a nourishing meal. This easy vegan split pea soup is not only delicious but also packed with protein, fiber, and gut-friendly ingredients, making it a perfect plant-based meal for fall and winter.

Are you searching for a hearty, nourishing, and easy-to-make vegan split pea soup? Look no further! This thick and creamy plant-based soup is packed with protein, fiber, and wholesome ingredients to keep you full and satisfied. Whether you’re meal-prepping like me or craving a cozy bowl of comfort food, this one-pot vegan split pea soup is a must-try!
I absolutely love soups—especially thick, veggie-packed ones. They’re my go-to meal for lunch or dinner. There’s just something so satisfying about a hearty bowl of vegan split pea soup that is both nourishing and filling. Lately, this recipe has become my absolute obsession—I cook it at least twice a week, and it never gets old.
A Childhood Favorite – Reinvented
This healthy vegan split pea soup brings back my childhood memories! I grew up eating traditional split pea soup, which usually included ham, but I’ve obviously made some delicious plant-based changes to create a vegan-friendly version. Over the years, I’ve perfected the flavors and textures to make it just as rich, savory, and satisfying as the original.
It’s simple, wholesome, and made entirely in one pot, making it as easy to prepare as it is to enjoy. If you give it a try, let me know in the comments—I’d love to hear your thoughts!




Why This Soup is a Nutritional Powerhouse
This plant-based split pea soup is not only delicious but also packed with nutrients. Split peas, whether green or yellow, are rich in protein and fiber, helping to promote satiety and support digestive health. They are also a great source of vitamins and minerals while being naturally low in fat.
The addition of carrots, celery, and onions provides essential vitamins and antioxidants, while miso paste enhances the soup with probiotics for gut health and a deep umami flavor. Potatoes contribute complex carbohydrates, offering sustained energy.
Split peas are widely available in both whole and split forms at supermarkets and health food stores, making them easy to incorporate into your diet. One of the simplest and most satisfying ways to enjoy them is through a hearty, plant-based split pea soup—nutritious, flavorful, and completely vegan-friendly!
Why You’ll Love This Easy Vegan Split Pea Soup
High-Protein & Nutrient-Dense – Packed with plant-based protein, fiber, and vitamins from split peas and fresh vegetables.
✔ One-Pot Simplicity – No need for complicated steps; just toss everything into one pot for an easy vegan split pea soup!
✔ Meal-Prep Friendly – Stores well in the fridge or freezer for quick, healthy meals throughout the week.
✔ Budget-Friendly & Gluten-Free – Made with affordable pantry staples, this soup is naturally gluten-free and vegan.
Ingredients:
This one-pot vegan split pea soup is simple to make with budget-friendly pantry staples. Don’t be put off by the seemingly long list of spices. Most of it is just spices that you probably have already at home.
Olive oil – Used for sautéing, but you can substitute with water or veggie broth.
Yellow onion, carrots, celery, and garlic – The flavor base of this hearty soup.
Vegetable broth – Provides a rich, savory depth of flavor.
Dried green split peas – The star ingredient! They create that thick, creamy texture without needing dairy.
Potatoes – Adds heartiness and natural creaminess.
Seasonings – Onion powder, garlic powder, sweet paprika, oregano, cumin, bay leaves, salt, and pepper.
Miso paste & tamari – Enhances the soup with umami richness. I absolutely love miso in this recipe.
How to Make the Best Vegan Split Pea Soup
Prep Your Ingredients
- Rinse the split peas thoroughly and set aside.
- Chop the onion, celery, carrots, and potatoes into even pieces for consistent cooking.
- Mince the garlic and gather all your spices.
Sauté the Aromatics
- In a large pot, heat 1 tsp olive oil over medium heat.
- Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic and the onion powder, garlic powder, sweet paprika, oregano, bay leaves, sea salt, black pepper, and cumin powder.and cook for another minute until fragrant do not let them burn.
Add the Split Peas Potatoes and Liquids
- Add the rinsed split peas to the pot along with 3 cups vegetable broth and 3 cups water.
- Stir in 2 tbsp tamari and 1 tbsp miso paste for a rich, savory base. After 20 minutes add the potatoes.
Simmer
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Garnish and Serve
- Remove the bay leaves and taste the soup. Adjust seasoning if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Tips for the Perfect Split Pea Soup
- Instant Pot Option: Sauté the veggies using the “Sauté” function, then add all ingredients and cook on high pressure for 15 minutes. Quick release and enjoy!
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make It Creamier: Blend 1-2 cups of the soup and stir it back in for a thicker, creamier texture.
Frequently asked questions:
Can I use yellow split peas instead of green?
Yes! Green and yellow split peas have similar nutrition, but green peas are slightly sweeter, while yellow peas have a milder, earthier flavor.
Can I make this soup oil-free?
Absolutely! Simply sauté the veggies in a bit of water or vegetable broth instead of olive oil.
Why is my split pea soup not thick?
Split peas naturally break down during cooking, making the soup thick. If it’s too thin, let it simmer uncovered for an extra 10–15 minutes, or blend a portion of the soup and stir it back in.
Can I make this vegan split pea soup in an Instant Pot or slow cooker?
Yes, you can! And I have made them both ways and it came out as delicious just see the extra notes to take into consideration
Instant Pot: Sauté the veggies first, then add all ingredients. Cook on high pressure for 15 minutes, then do a quick release.
*Note: The high pressure helps break down the split peas faster, resulting in an extra creamy and smooth texture. The flavors meld together more quickly, but the depth of flavor might not be as intense as a slow simmer.
Slow Cooker: Add all ingredients and cook on low for 6–8 hours or high for 3–4 hours until the split peas are soft.
*Note: Cooking low and slow allows the flavors to develop deeply, making the soup richer. The texture can be slightly chunkier unless stirred or blended at the end.
Traditional Split pea soup is made with ham how can I add the smokiness to this Split pea soup?
Since traditional split pea soup often includes ham, you can create a similar smoky depth using:
- Smoked paprika
- A dash of liquid smoke
- Roasted garlic
- Caramelized onions for extra richness
Storing:
Leftovers. can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.
Freezing. You can freeze this soup! It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge to thaw overnight. Keep in mind that most likely need to add more liquid to the soup because it can thicken a bit when frozen.
This Vegan Split Pea Soup matches beautifully with my homemade no-kneed artisan bread. You can dip the crusty slice in this nourishing soup and just enjoy the comfort of this dish.
I don’t think I need to convince you any more to make This Easy Vegan Split Pea Soup Today!
If you try this recipe for a Vegan Split Pea Soup, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Split green pea soup
Ingredients
- 1½ cup dry green split peas
- 1 tsp olive oil
- 1 large onion
- 3 stalks of celery
- 3 medium carrots
- 2 cloves of garlic minced
- 3 cups vegetable broth
- 3 cups water
- 2 tbls tamari
- 1 tbls miso paste
- 3 large potatoes peeled and chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sweet paprika powder
- 1 tbl oregano
- 2 bay leaves
- 1 tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cumin powder
- 2 tbl chopped parsley
Instructions
- Mix all the spices in a bowl first and chop all your vegetables.
- In a heavy bottom pan add the olive oil, onion,carrot and cellery.Fry them till they begin to soften. Around 7 minutes. If not using oil keep adding water to avoid burning and sticking to the pan.
- Add the garlic and all the spices that you prepared earlier and fry them for 30 sec till they become realy fragnant but do not let them burn.
- Add the broth, tamari, miso, and water and bring to boil.
- Reduce the heat to simmer and add the peas and leave it to simmer for 20 min. You want to cook the peas till the peas are cooked through (but still a touch al dente).
- After 20 min addthe potatoes and simmer till potatoes are fully cooked.
- Add the chopped parsley.
- ENJOY!
IF YOU HAVE PINTEREST YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT 😁⬇️
I haven’t had split pea soup in years and had forgotten how good it is. I am so excited to have come across this great recipe! Thanks!
Author
yes this soup is delicious and so filling 🙂
I’m always looking for a new vegan soup recipe, and this looks right up my alley! Definitely saving this to grab the ingredients on my next grocery trip.
Author
great to hear! Let me know when you try it x
This soup looks so delicious it will definitely go well with the go so well with the artisan bread. Yum!! I will be making this for sure
Author
thank you 🙂
This looks very yummy and easy to make! Very timely because I was just looking for soup recipes to try x Thanks for sharing
Author
you are very welcome 🙂 it is really good