Split Pea Soup

Split pea soup might not win any beauty awards (let’s be real, the color isn’t doing it any favors), but don’t let that fool you—it’s pure comfort in a bowl. Growing up, my grandma made it all the time, and while I wasn’t thrilled at first, one bite changed everything. It was hearty, creamy, and packed with flavor, even if I had to fish out a few, uh, unwelcome additions.

This vegan version has all the nostalgia without any of the bits you’d rather not think about. Every time I make it, I think of my grandma and the quiet, loving warmth she shared with me. I hope this soup brings you that same cozy feeling—and maybe a little reminder of someone you love, too.

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Shopping List- Split Pea Soup

Produce

• Dried split peas

• White or yellow onion

• Garlic

• Potato (russet or Yukon gold)

• Carrots

• Celery

Pantry Items

• Olive oil

• Dried thyme

• Garlic powder

• Dried bay leaf

• Kosher salt

• Fresh cracked black pepper

• Better Than Bouillon or bouillon cube (No Chicken flavor preferred)

• Liquid smoke

Refrigerated Items

• Vegan butter

Helpful Notes for Vegan-Friendly Split Pea Soup

What Makes Split Pea Soup So Special?

Split pea soup is a hearty and comforting dish perfect for chilly days. It's easily made vegan by swapping out traditional ingredients like ham hock for plant-based alternatives. Packed with plant-based protein and fiber, this soup is a nutritious and satisfying meal for everyone.

Do You Need to Soak Split Peas?

No soaking is required for split peas, which makes this soup quick and convenient to prepare! However, soaking them overnight can reduce the cooking time and ensure an even texture. Rinse them thoroughly before cooking to remove any debris.

How to Get the Perfect Texture

For a chunky soup, leave the split peas and vegetables as is. If you prefer a smoother consistency, blend a portion of the soup and mix it back in. This step is optional but adds a creamy texture (along with the potatoes) without using heavy cream or dairy substitutes.

Flavor Boosters

• Liquid Smoke: Adds a subtle, smoky depth to the soup that replaces the traditional flavoring of ham hocks. I like mine really smoky, but I suggest you start with a small amount and adjust to your preference.

• Better Than Bouillon (No Chicken): This ingredient enhances the umami flavor and mimics a classic chicken broth taste without using animal products. I prefer either no chicken, no beef, or even mushroom bouillon over straight veggie stock, but if that’s all you have, then go for it.

• Olive Oil: Olive oil gives us the fat needed for this recipe that we are missing from removing animal products. I like it for its flavor, but if you have another oil on hand, you can use that too. Just steer clear from unrefined coconut oil that has a very destinctive taste.

• Plant-Based Butter: Again, the butter helps to add more flavor, depth of flavor, and a “roundness” to this recipe that would otherwise be lacking without the help of animal products. I typically have unsalted butter on hand, but salted works just fine here too.

Pairings and Serving Suggestions

Serve this split pea soup with crusty bread, crackers, or croutons for added crunch. For extra flavor, top with red pepper flakes, a drizzle of olive oil, or fresh herbs like parsley or thyme.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.

• Freezing: Split pea soup freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months.

• Reheating: Warm the soup on the stovetop over medium heat, adding a splash of water or broth if it thickens too much.

Why This Recipe is Perfect for Meal Prep

Split pea soup is an excellent make-ahead dish. The flavors deepen over time, making it even more delicious the next day. It’s ideal for batch cooking and portioning into individual servings for quick, nutritious meals throughout the week.

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Toppers

I love topping my split pea soup with big, crunchy, homemade croutons. They’re super easy to make and add that extra oomph to your bowl. Just grab some day-old bread (the crustier, the better!), tear or cut it into big, rustic chunks, and toss them with a drizzle of olive oil and a sprinkle of salt. Pop them in the oven at 375°F/190°C, and bake until they’re golden and irresistible. Once your soup is ready, pile those croutons on top, drizzle with a little extra virgin olive oil, and, if you’re feeling fancy, sprinkle on some fresh herbs. Simple, satisfying, and oh-so-good!

INGREDIENTS:

• 16 oz dried split peas (rinsed and picked over for debris)

• 1 large white or yellow onion, finely chopped

• 3–4 cloves garlic, minced

• 1 medium potato (russet or Yukon gold), peeled and finely chopped

• 1 cup carrots, finely chopped (3-4 stalks)

• ¾ cup celery, finely chopped (2–3 large stalks)

• ¼ cup olive oil

• 14 g (1 tbsp) vegan butter

• 8 cups water

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1 dried bay leaf

• 1–2 tsp kosher salt (or to taste)

• 1 tsp Better Than Bouillon or 1 bouillon cube (No Chicken flavor preferred)

• ¼–½ tsp liquid smoke

• Fresh cracked black pepper, to taste

DIRECTIONS:

Preparation Notes

• Split peas don’t need to be soaked, but rinse them well and pick out any debris or small stones.

• However, if you want to cut down on your cooking time, you can soak them overnight.

1. Sauté Vegetables
   Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and let it warm for about a minute.

   • Add chopped onion, carrots, celery, and potato. Season with a pinch of salt and pepper.

   • Cook for 2–3 minutes, until onions are translucent and the vegetables are fragrant.

   • Add minced garlic and cook for an additional minute.

2. Simmer the Soup

   • Add split peas, thyme, bay leaf, water, Better Than Bouillon, and poultry seasoning.

   • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, stirring occasionally to prevent sticking at the bottom of the pot.

   • Add water as needed to keep the peas covered.

3. Finish the Soup

   • Once the soup thickens but still has some broth, stir in liquid smoke and simmer, uncovered, for another 15–20 minutes.

   • If needed, use a large wooden spoon to smash the peas and potatoes for a smoother soup.

4. Add Final Touches

   • Stir in vegan butter for extra richness. Taste and adjust seasoning with salt and pepper as needed.

5. Optional Blending

   • For an even smoother texture, remove ¼ to ½ of the soup and blend it in a blender or food processor. Return the blended portion to the pot and mix well.

Serving Suggestions

Serve hot with crackers or crusty bread. Top with:

• Croutons

• Red pepper flakes

• A drizzle of high-quality olive oil