This vegetarian split pea soup transforms humble split peas into a creamy, soul-warming bowl of goodness. Skip the ham and discover how rich vegetables and smart seasoning create depth that’ll make you forget meat ever existed. Perfect for cozy nights when you want something hearty without the heaviness.
SERVES: 4 | PREP: 15 MIN | COOK: 75 MIN | TOTAL: 90 MIN
Ingredients
Base Vegetables
| Ingredient | Amount |
|---|---|
| Yellow onion, diced | 1 large |
| Carrots, diced | 3 medium |
| Celery stalks, diced | 3 stalks |
| Garlic cloves, minced | 4 cloves |
| Olive oil | 3 tablespoons |
Main Components
| Ingredient | Amount |
|---|---|
| Dried green split peas | 1½ cups |
| Vegetable broth | 6 cups |
| Bay leaves | 2 |
| Dried thyme | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Ground cumin | ½ teaspoon |
Finishing Touches
| Ingredient | Amount |
|---|---|
| Fresh lemon juice | 2 tablespoons |
| Salt | 1½ teaspoons |
| Black pepper | ½ teaspoon |
| Fresh parsley, chopped | ¼ cup |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Rinse your split peas in a fine-mesh strainer under cold running water for 30 seconds. Pick out any small stones or debris. This prevents gritty texture and removes excess starch.
Step 2: Dice your onion into ½-inch pieces. Keep them uniform so everything cooks evenly. Cry-free tip: chill your onion for 10 minutes before cutting.
Step 3: Peel and dice carrots into ½-inch cubes. Smaller pieces break down better and create that creamy texture we’re after.
Step 4: Slice celery stalks into ¼-inch pieces. Include some leaves if you have them—they add extra flavor that store-bought broth can’t match.
Phase 2: Building Flavor (10 minutes)
Step 5: Heat a large pot or Dutch oven over medium heat for 1 minute. Add 3 tablespoons olive oil and swirl to coat the bottom completely.
Step 6: When oil shimmers (about 30 seconds), add diced onion. Cook for 4 minutes, stirring every minute. You want translucent onions with no brown bits yet.
Step 7: Add carrots and celery. Cook for 5 minutes, stirring occasionally. The vegetables should soften slightly and release their natural sugars. Your kitchen should smell amazing now.
Step 8: Add minced garlic. Cook for just 60 seconds, stirring constantly. Garlic burns fast and turns bitter—this timing is crucial.
Phase 3: Simmering Magic (60 minutes)
Step 9: Add rinsed split peas, 6 cups vegetable broth, and 2 bay leaves to the pot. Stir everything together so peas don’t stick to the bottom.
Step 10: Increase heat to high and bring to a rolling boil. This takes about 5 minutes. You’ll see large bubbles breaking the surface.
Step 11: Once boiling, reduce heat to medium-low. The soup should maintain a gentle simmer—small bubbles steadily breaking the surface, not a violent boil.
Step 12: Add 1 teaspoon dried thyme, 1 teaspoon smoked paprika, and ½ teaspoon cumin. Stir well. The smoked paprika replaces that smoky ham flavor beautifully.
Step 13: Simmer uncovered for 60 minutes, stirring every 15 minutes. The split peas will break down and thicken the soup naturally. If it gets too thick, add ½ cup water at a time.
Step 14: At the 30-minute mark, check if peas are starting to soften. They should be breaking apart when pressed with a spoon. If not, your heat might be too low—raise it slightly.
Phase 4: Final Touches (5 minutes)
Step 15: Remove bay leaves and discard. They’ve done their job and aren’t meant to be eaten.
Step 16: For a creamier vegetarian split pea soup, use an immersion blender and pulse 3-4 times. This breaks down about half the soup while leaving nice chunky texture. Skip this if you prefer rustic style.
Step 17: Stir in 2 tablespoons fresh lemon juice. This brightens the entire pot and balances the earthiness of split peas. Taste it—notice the difference immediately?
Step 18: Season with 1½ teaspoons salt and ½ teaspoon black pepper. Start with less salt if your broth was salty. Adjust to your preference.
Step 19: Stir in ¼ cup chopped fresh parsley. This adds color and a fresh note that makes the soup feel restaurant-quality.
Step 20: Let soup rest for 5 minutes before serving. This allows flavors to marry and the soup to thicken slightly as it cools.
Chef’s Notes
Texture Control: Split peas naturally thicken as they cool. Make your soup slightly thinner than desired while hot—it’ll be perfect when served.
Smoke Without Meat: Smoked paprika is your secret weapon in vegetarian split pea soup. It mimics that traditional ham flavor without any animal products.
Flavor Boost: A parmesan rind simmered with the soup (remove before serving) adds incredible umami depth. Yes, this technically makes it non-vegan, but vegetarians love this trick.
Perfect Consistency: If your soup becomes too thick after sitting, thin it with vegetable broth rather than water. Water dilutes flavor while broth enhances it.
Nutrition Per Serving
Calories: 285
Protein: 14g
Carbohydrates: 44g
Fat: 6g
Fiber: 16g
Sodium: 920mg
Delicious Variations
Curried Split Pea: Replace cumin and paprika with 2 teaspoons curry powder and ½ teaspoon turmeric. Finish with coconut milk for richness. This version pairs beautifully with the warming spices found in hearty sweet potato soup.
Mediterranean Style: Add 1 cup diced tomatoes, ½ teaspoon oregano, and finish with crumbled feta cheese and fresh mint instead of parsley.
Spicy Kick: Include 1 diced jalapeño with the vegetables and finish with hot sauce to taste. The heat cuts through the creaminess perfectly.
Garden Fresh: Fold in 2 cups fresh spinach during the last 5 minutes of cooking. For more veggie-packed soup inspiration, check out this light zucchini soup that celebrates summer produce.
Storage & Reheating
Refrigerator: Store cooled soup in airtight containers for up to 5 days. The flavor actually improves on day two as seasonings meld together.
Freezer: Freeze in portions for up to 3 months. Leave 1 inch of headspace in containers since soup expands when frozen.
Reheating: Warm on stovetop over medium heat, adding ¼ cup vegetable broth or water to restore consistency. Microwave individual portions for 2-3 minutes, stirring halfway through.
Make-Ahead Tip: This soup is perfect for meal prep. The split peas continue softening in the fridge, creating an even creamier texture over time.
Troubleshooting Guide
Problem: Soup is too thin after full cooking time
Solution: Remove lid and simmer for an additional 15-20 minutes to evaporate excess liquid. Or blend half the soup to release starches that naturally thicken it.
Problem: Split peas aren’t softening
Solution: Old split peas take forever to cook. Check your package date—peas over a year old may never fully soften. Your simmer might also be too gentle—increase heat slightly.
Problem: Soup tastes bland
Solution: You need acid and salt. Add another tablespoon of lemon juice and ½ teaspoon salt. Taste between additions. A splash of apple cider vinegar works too.
Problem: Vegetables are mushy but peas are hard
Solution: Your heat was too high. Reduce to the lowest simmer setting and cook longer. Next time, add vegetables after peas have simmered for 30 minutes.
Problem: Soup burned on the bottom
Solution: Heat was too high or you didn’t stir enough. Immediately transfer unburned soup to a new pot—don’t scrape the bottom. Add extra broth to compensate for lost volume.
Equipment Essentials
- Large pot or Dutch oven (6-quart minimum)
- Fine-mesh strainer for rinsing peas
- Sharp chef’s knife for vegetable prep
- Wooden spoon for stirring
- Measuring cups and spoons
- Immersion blender (optional, for creamier texture)
- Cutting board
- Ladle for serving
Shopping List
Produce Section
- 1 large yellow onion
- 3 medium carrots
- 3 celery stalks
- 1 head garlic
- 1 lemon
- Fresh parsley bunch
Dry Goods
- 1 bag dried green split peas (you need 1½ cups)
- Dried thyme
- Smoked paprika
- Ground cumin
- Bay leaves
Refrigerated Section
- Olive oil (if needed)
Shelf-Stable
- 2 cartons vegetable broth (48 ounces total)
- Salt and black pepper
Success Secrets
1. Don’t Skip the Rinse: Rinsing split peas removes surface starch that can make your soup gummy instead of creamy.
2. Low and Slow Wins: Rushing split peas with high heat creates uneven cooking. Gentle simmering breaks them down perfectly while keeping vegetables intact.
3. Stir Regularly: Split peas love to stick and burn on pot bottoms. Set a timer for every 15 minutes during the simmer phase.
4. Season at the End: Salt added too early can prevent split peas from softening. Wait until the last 10 minutes for best texture.
5. Fresh Lemon is Non-Negotiable: Bottled lemon juice can’t compete with fresh-squeezed brightness. This single ingredient transforms good soup into great soup.
This vegetarian split pea soup proves you don’t need meat for deep, satisfying flavor. The secret is building layers—sautéed vegetables, quality broth, smart spices, and that final hit of lemon. Make a big batch on Sunday and enjoy easy, nutritious meals all week long.
