Vegan split pea soup is simple, hearty and so flavorful. I received high praises from both my vegetarian daughter and my carnivore husband for this meal. I really thought my husband would be asking why there wasn’t any ham in the soup. But instead, he said, “Babe, this soup is really, REALLY good”. It’s always a home run for me when I can please everyone with one meal.
This soup is so easy. Just chop the vegetables, saute the onion in a large pot or dutch oven. Add the spices and saute another minute.
Add the split peas, carrots, celery, potatoes, and broth. Bring to a boil, reduce heat to a good simmer and allow to cook until the peas are tender.
I love most all soups but I, like my husband, enjoy meat. We did not miss the ham in this split pea soup one bit.
- 2 tablespoons olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 small carrots, diced
- 3 celery stalks, diced
- 1-2 medium potatoes, chopped (I left mine unpeeled)
- 1 pound dried split green peas, rinsed and sorted
- 8 cups vegetable broth
- Add olive oil to a large pot or dutch oven over medium heat.
- Add onions and sauté until the onions are starting to soften about 10 minutes.
- Add the bay leaf, garlic and thyme saute for 1 minute.
- Add the carrots, celery, potatoes, split peas, salt, pepper and vegetable broth. Bring to a boil, then simmer uncovered for 45 - 55 minutes, stirring occasionally until peas are soft. (Be sure to have some bubbles in the pot from a high enough simmer or the peas might take longer to soften.)
- Remove bay leaf.
- Use an immersion blender to puree some of the soup, leave some chunks. Or place 2 cups of soup in a blender. Puree and return to pot.
- Season with salt and fresh ground pepper to taste. Serve hot.
- Soup will thicken as it cools.
- (Add water in small increments to thin when reheating, if desired.)
Recipe adapted from TheMostlyVegan