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side view of a spoon being lifted out of a bowl of vegan split pea soup.
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4.67 stars (3 ratings)

Vegan Split Pea Soup

This very best Vegan Split Pea Soup transforms simple, budget-friendly ingredients into a deliciously thick and creamy comfort food! Easy to make on the stove, in the slow cooker, and in an Instant Pot.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 309kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion diced
  • 3 cloves garlic minced
  • 3 ribs celery diced
  • 3 medium carrots peeled and diced
  • 2 medium russet potatoes peeled and diced
  • 1 pound dry green split peas
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 8 cups vegetable broth
  • 1/2 teaspoon liquid smoke optional
  • salt to taste
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onions, garlic, celery and carrots. Sauté for 5-10 minutes, stirring frequently, until the onions are soft.
  • Add the potatoes, split peas, smoked paprika, thyme, oregano, broth and liquid smoke, if using for an extra smoky flavor. Stir well.
  • Turn the heat to high and bring the soup to a boil, then lower heat, cover and simmer for about 45 minutes, until the peas are broken down and the soup has thickened.
  • For a creamier texture, use an immersion blender to blend a few times in the pot. Taste; add salt as desired. Serve immediately and enjoy!

Notes

  1. Instant Pot: Start by sautéing the onions, garlic, celery, and carrots in the oiled Instant Pot using Sauté mode. Stir in the potatoes, split peas, smoked paprika, thyme, oregano, vegetable broth, and liquid smoke, then place the lid on top and set the knob to Sealing. Cook on high pressure for 15 minutes, then natural release for 10 minutes. Remove the lid and blend the soup as normal. 
  2. Slow Cooker: Sauté the onions, garlic, celery, and carrots on the stove as normal, then transfer the mixture and the rest of the ingredients to a slow cooker. Cook on High for 5 to 6 hours or on Low for 7 to 8 hours.
  3. Leftover soup will keep for up to 4 or 5 days in the refrigerator and can also be frozen for up to 3 months.

Nutrition

Serving: 1of 8 servings | Calories: 309kcal | Carbohydrates: 53g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 320mg | Potassium: 952mg | Fiber: 18g | Sugar: 9g | Vitamin A: 4102IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 3mg