Favorite Vegan Split Pea Soup
Submitted by donfrancis
Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
1 hrsPlenty of vegan split pea soup recipes try to mimic the smoky, ham-bone original and miss the mark. This one doesn’t bother. Instead, it leans into the natural earthy depth of green split peas, builds a bigger vegetable base, and lets thyme, bay, and a splash of tamari carry the savory weight.
A two-stage simmer is the technique that builds this soup. First the split peas, celery, onion, thyme, and bay get a head start until the peas just begin to soften. Then carrots, garlic, and herbs go in for the long simmer until the peas dissolve into a thick green broth.
The russet potato cubes added near the end provide texture contrast. They cook through but stay firm, so each spoonful gets a creamy split pea base studded with tender potato bites.
The finishing touches make the soup. A handful of frozen sweet peas stirred in at the very end adds a pop of fresh green flavor and bright color. A spoon of tamari boosts savory depth in place of ham; a pinch of cayenne adds gentle warmth.
Serve with a hunk of crusty whole-grain bread and you’ve got a complete vegan meal.
Pro Tips
- Sort and rinse the split peas before cooking. The occasional small stone in the bag is a tooth-killer.
- Don’t add salt early. Salt slows down split pea softening; add it at the end.
- For thicker soup, mash some peas against the pot side or blend a cup and stir back in.
- Improves overnight. Make ahead and reheat gently with a splash of water if it thickens too much.
Variations
- Add a smoked paprika and a half-teaspoon of liquid smoke for that ham-bone flavor without the meat.
- Stir in a cup of cooked barley or brown rice for extra heft.
- Top each bowl with a drizzle of olive oil and crispy croutons.
Ingredients
Directions
In a large 5 to 6 quart pot bring to a boil water, split peas, celery, onion, thyme and bay leaves. Reduce heat and simmer covered about 20 minutes or until split peas are a little soft.
Add carrots, garlic, basil and oregano, bring to a second boil then continue simmering covered until split peas are very tender and are dissolving to form a thick broth. Add potato and simmer until potato is tender but still firm.
Turn burner to lowest heat. Add green onions, spike tamari sea salt and cayenne pepper to taste. Add peas if desired. Heat gently stirring until peas are tender.
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