Hearty, thick and full of vegetables, Vegetarian Split Pea Soup Filling, delicious and easy to make. On the stovetop, make the Instant Pot or throw everything in the crockpot and head out the door.
As soon as the temperature cools outside, I crave hot, delicious soup. I love soup, regardless of the type, and the thicker and creamier the soup, the better. Vegan Crockpot Split Pea Soup, for example, is one of my favorites because it’s not only thick and creamy, but it’s loaded with veggies.
Jump:
Although many people don’t like peas, split peas are different from fresh or frozen peas. Unlike lentils, split peas come from plants specifically designed for drying peas and making split peas. So despite their similarities, split peas and lentils are different.
Split peas vs lentils
Split peas, a type of legume similar to lentils, are yellow or green and harvested for drying. During harvest, split peas are split in half, which is why they are called split peas. Split peas, for example, do not need to be soaked because they are split in half. Unlike lentils, split peas become creamy when cooked.
Like lentils, split peas are high in fiber and protein and very low in fat. For that reason, split peas and lentils are recommended in a plant-based diet.
Vegan Split Pea Soup Recipe Ingredients
- Vegetable Broth: I use organic vegetable broth from Costco.
- Dry Split Peas: I buy dry split peas in the bulk section of the grocery store.
- White Onion: White onion has a strong, pungent and not very sweet taste.
- Carrots: Cooked carrots taste like earthy, sweet potatoes.
- Celery: Cooked celery has a milder and sweeter taste than raw celery.
- Jalapeño: Cooking jalapeños deepens and enhances their flavor for just a few calories and negligible fat, as well as a boost of vitamin C and potassium.
- Baking Potatoes: skin on or off; It’s your choice, but leaving the skins on increases the soup’s nutritional value.
- Garlic: When garlic is fried with onion, it takes on a deep warm smell.
- Liquid smoke: I used a hickory flavored liquid smoke, but there are other flavor options for individual preference.
- Garlic Powder: Garlic powder adds another layer of flavor.
- Onion Powder: Onion powder enhances the overall flavor of vegan split pea soup.
- Fresh thyme: Thyme is earthy and minty, peppermint and citrus-laced, savory but sweet, and slightly woody but also floral, with hints of lavender or toned-down rosemary.
- Stay red chilies: Red pepper flakes are made from different peppers and the seeds remain.
- Sea Salt: Salt enhances the flavor of the soup.
- Chilli: I used fresh chilies.
- Paprika: I used sweet paprika, but to add an extra smokiness, use smoked paprika.
- Bay leaves: Bay leaves, also known as bay leaves, are mostly used in soups and broths because they can enhance aroma and flavor.
Vegan split pea soup ingredient substitutions
- Make your own vegetable broth or water and Yondu combinationA plant-based vegan seasoning sauce.
- Pigeon peas are often used to replace split peas in recipes.
- Choose any potato for this recipe.
- Crushed red chilies are used interchangeably with crushed red chili flakes.
- If you don’t like a little spice, skip the jalapeño and red pepper flakes.
- Fresh or dried, oregano makes a great thyme substitute. The flavors are very similar, both are in the mint family, and it’s an almost imperceptible switch. You can use oregano for thyme in virtually any recipe, no matter the type of cooking.
- If you don’t have bay leaves, skip it.
- Add whatever vegetables you enjoy. However, I recommend using a vegetable chopper So the vegetables are cut in the same shape.
cooking options
Despite my love for my crockpot, I made my vegan split pea soup recipe on the stovetop. Since I made the soup on Sunday, I just had to use my crockpot While preparing food.
But using an Instant Pot is even easier! Regardless of your preferred cooking method, the soup tastes amazing no matter how it’s cooked.
However, if you want to use your crockpot instead, it’s just as easy as the stovetop or Instant Pot version. The advantage of the crockpot, which I find quite attractive, is the ability to throw everything in the base, turn it on and away you go.
Plus, you can put all the ingredients in the crockpot base, refrigerate it overnight, and turn it on before you leave for work. As a result, there is no need to add ingredients in the morning because no one has time.
It’s just as easy if you choose the stovetop method like I did. The only difference is a quick step-by-step process and occasional stirring while the soup is simmering. Either way, make a huge bowl of soup for lunch and dinner, or pack well in containers for work.
Hundred cannons
- Rinse and drain 1 pound dry split peas.
- In a large soup pot, sauté onion and garlic until translucent.
- Add a small amount of vegetable broth to prevent sticking.
- Then, add all the herbs and spices.
- Add carrots, celery, potatoes, bay leaves and split peas.
- Pour the vegetable broth over all the ingredients.
- Stir.
- Bring to a boil and stir, then reduce to a simmer, and simmer uncovered for 1 hour, stirring occasionally.
- Split peas will break down and make a creamy broth.
instant pot
- Turn the pressure cooker to the “sauté” setting.
- Sauté the onion, celery, potato, jalapeño, and carrot until soft, about 5 minutes.
- Add split peas, vegetable broth, herbs and spices, liquid smoke and bay leaf.
- Turn off the “sauté” function.
- Cover the pressure cooker and set it to manual, high pressure for 15 minutes.
- Leave the pressure on for 10-15 minutes normally.
- Then, use the quick release function.
- Taste and season with salt and pepper if needed (see notes). Serve immediately, store in your refrigerator for up to 1 week, or refrigerate in an airtight container for up to 6 months.
crock pot
- Add all ingredients to the base of the crockpot and stir.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- Taste and adjust spices to taste.
- Serve with a sprig of thyme on top.
Serve the soup
Vegan split pea soup is hearty, but adding more vegetables makes it even more nutritious.
This vegan split pea soup recipe fills you up with six vegetables without adding any oil or vegetable and organic vegetable broth. This soup is more like a stew!
Once cooked, the split peas become creamy and break down, creating a thick broth full of vegetables. Each bite is heartier than the last; The more you eat, the happier you will be.
If you follow a plant-based lifestyle, having a variety of vegetables is a must and this soup packs a punch. You can even sneak that “favorite vegetable” into soup without the little ones knowing.
And don’t forget to serve the vegan split pea soup with some crusty bread! YUM!
Recipe FAQs
It depends on various factors. It can be peas or water. Most of the time, if the peas are too old, they are dry and not soft.
Not necessarily. You will only overcook the split peas if you burn them. Then, if the soup becomes too thick, add more water and cook.
It is true; Soaking peas in water overnight reduces cooking time. But soaking is not absolutely necessary. Split peas cook relatively quickly. Unsoaked peas take 1 to 2 hours to boil; Soaking peas takes about 40 minutes.
advice
- I recommend rinsing the split peas before adding them to the soup. Like lentils, split peas often contain dirt or debris that should be removed before cooking.
- Cut the vegetables into small and uniform pieces so that they cook evenly. I recommend using a vegetable chopper On the short cut setting.
- If you enjoy soup like I do, consider doubling the recipe and using soup freezer cubes. Freeze and store your favorite soup recipes.
- If you don’t like your food a little spicy, skip the jalapeño and red pepper flakes.
- When working with jalapeños, always wear gloves and remove the jalapeño seeds and veins before cutting.
- If you like your soup extra spicy, add a few jalapeño seeds to the bowl of soup.
If you’re looking for a rich and hearty soup recipe, give this vegan split pea soup a try. Honestly, I could eat soup every day of my life. On to the soup!
Other Vegan Soups to Try
If you like this vegan split pea soup recipe, give us a 5-star review and comment below. We would love to hear from you.
📖 Recipe
Vegan Split Pea Soup
Hearty, thick and full of vegetables, vegan split pea soup is filling, delicious and easy to make. On the stovetop, make the Instant Pot or throw everything in the crockpot and head out the door. Dinner will be waiting when you get home.
instructions
Hundred cannons
-
Rinse and drain 1 pound dry split peas
-
In a large soup pot, sauté onion and garlic until translucent
-
Add a small amount of vegetable broth to prevent sticking
-
Add all the herbs and seasonings
-
Add carrots, celery and potatoes
-
Add bay leaves
-
Add split peas
-
Pour the vegetable broth over all the ingredients
-
stirring
-
Bring to a boil and stir, then reduce to a simmer, and simmer uncovered for 1 hour, stirring occasionally.
-
Split peas will break down and make a creamy broth
instant pot
-
Turn the pressure cooker to the “sauté” setting.
-
Sauté the onion, celery, potato, jalapeño, and carrot until soft, about 5 minutes.
-
Add split peas, vegetable broth, herbs and spices, liquid smoke and bay leaf.
-
Turn off the “sauté” function.
-
Cover the pressure cooker and set it to manual, high pressure for 15 minutes.
-
Leave the pressure on for 10-15 minutes normally.
-
Then, use the quick release function.
-
Taste and season with salt and pepper if needed (see notes). Serve immediately, store in your refrigerator for up to 1 week, or refrigerate in an airtight container for up to 6 months.
crock pot
-
Add all ingredients to the base of the crockpot and stir
-
Cover and cook on LOW for 8 hours or HIGH for 4 hours
-
Taste and adjust spices to taste
-
Serve with a sprig of thyme on top
Comment
- I recommend rinsing the split peas before adding them to the soup. Like lentils, split peas often contain dirt or debris that should be removed before cooking.
- Cut the vegetables into small and uniform sizes, so that they cook evenly. I recommend using a vegetable chopper On the short cut setting.
- If you enjoy soup like I do, consider doubling the recipe and using soup freezer cubes Freeze and store your favorite soup recipes.
- If you don’t like your food a little spicy, skip the jalapeño and red pepper flakes.
- When working with jalapeños, always wear gloves and remove the jalapeño seeds and veins before cutting.
- If you like your soup extra spicy, add a few jalapeño seeds to the bowl of soup.
- Serve the soup with a garden salad and some crusty bread!
nutrition
Worship: 10gCalories: 235kcalSugars: 46gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fats: 0.3gMonounsaturated fats: 0.1gSodium: 1248mgPotassium: 824mgFiber: 14gSugar: 7gVitamin A: 3652IUVitamin C: 10mgCalcium: 52mgIron: 3mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂