Vegan Split Pea Soup
Warm, hearty, and incredibly nourishing, this Vegan Split Pea Soup is pure comfort in a bowl! Thick, flavorful, and easy to make on the stovetop, in the Instant Pot, or slow cooker, it’s the perfect cozy meal you’ll want on repeat.
The Best Vegan Split Pea Soup
Let’s kick off the new year (or any chilly day!) with a big, warm bowl of this comforting vegan split pea soup! It’s virtually fat-free, incredibly nourishing, and split peas are such a fantastic way to pack in protein and fiber.
This recipe is inspired by the one my mom has been making for years. We enjoyed it over the holidays, and it was just as wonderful as always. It’s the kind of soup you always go back for seconds, even though you’re full! :)
Thick, hearty, and full of flavor, this vegan split pea soup starts with the classic mirepoix (onion, carrots, and celery) plus a medley of cozy spices. The cabbage takes it over the top, adding extra heartiness and a delicious boost of flavor. It truly is the best!
Whether I make it on the stovetop, in the Instant Pot, or let it simmer low and slow in the slow cooker, it always turns out beautifully. I usually make a double batch so we can enjoy it for days, or freeze individual portions for quick, satisfying meals later on.
Ingredients You’ll Need
This recipe is built around simple pantry staples, but a few small choices, like adding cabbage and using a good vegetable base, take it from basic to truly comforting and flavorful.
Here’s what I use:
- Split peas — Green split peas are my go-to for their earthy flavor and beautiful color. Yellow works too if that’s what you have.
- Cabbage — This is my secret ingredient. It brings a subtle sweetness that balances the peas’ earthiness. Green, napa, or savoy all work well.
- Onion, garlic, celery & carrots —The classic mirepoix base. I use a generous amount because they build the foundation of flavor.
- Herbs de Provence + bay leaves — This combination gives the soup that cozy, aromatic depth I love.
- Vegetable broth — I almost always use 1 teaspoon of Better Than Bouillon Vegetable Paste dissolved in water. It gives a much richer, more flavorful broth than boxed stock, and I can easily control the salt level.
***Make sure to scroll down to the recipe card to get the full ingredient list and written recipe.
How To Make Vegan Split Pea Soup
Whatever method you choose, making split pea soup only requires a few simple steps. Here are step-by-step photos using the slow-cooker method.
Gather the ingredients. Add them into your slow cooker (shown above), starting with the split peas and finishing with the liquids to prevent splashing.
Set the slow-cooker. Cook on LOW for 8 – 10 hours or HIGH for 5 – 6 hours.
Once done, give the soup a stir (shown above). The peas will have broken down and softened nicely, along with the vegetables, for a chunky-textured soup.
Let it cool a bit, then remove the bay leaves.
Blending option. Using an immersion blender (affiliate link) or a standing blender (in batches if needed), puree the soup until your desired consistency. You may like it silky smooth or barely blended, leaving it chunky. We love a few chunks for texture. You could also enjoy it without any pureeing at all!
Tips for Your Best Split Pea Soup
Here are my favorite tips to help you make the most delicious, hearty batch every single time:
- Thickness control. Split pea soup naturally thickens as it sits and as the peas break down. If it gets too thick, simply stir in a splash of vegetable broth or water until it reaches your preferred consistency. I like mine thick and hearty, but you can make it soupier if you prefer.
- Layering matters: For the best results, add the split peas to the bottom of the pot first, then layer the vegetables and herbs on top. This helps the peas cook evenly.
- Make it ahead. This soup tastes even better the next day! The flavors meld beautifully overnight. It keeps wonderfully in the refrigerator for up to 5 days and freezes like a dream for 2–3 months. I love portioning it into individual containers for easy grab-and-go lunches.
StorAGE & REHEATING
- Refrigerator: Store leftovers in an airtight container for up to 5–6 days.
- Freezer: The soup freezes very well for up to 2–3 months. Let it cool completely, then transfer to freezer-safe containers (affiliate link) or zip-top bags, leaving about ½ inch of headspace for expansion. For easier reheating, freeze in individual portions.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, until heated through. Or reheat in the microwave in 30–60 second intervals, stirring between each, until hot.
Serving Suggestions
Split pea soup is hearty on its own, but it pairs beautifully with a few simple additions. Here are some of my favorite ways to serve it:
- Bread: Pair with a chunk of homemade Artisan Bread, soft Vegan Naan, or gluten-free Socca for dipping.
- Toppings: Add texture and flavor with Crispy Roasted Chickpeas, Coconut Bacon, seasoned croutons, or diced fresh carrots.
- Salad: Serve alongside our House Salad or your favorite simple salad.
- Veggies + dip: Serve with fresh veggie sticks and Classic Hummus, White Bean Hummus, or Vegan Ranch for dipping.
I hope you enjoy this healthy and delicious soup often!!
More Delicious Soup Recipes!
- Parsnip & Split Pea Soup
- Lemon Chickpea Orzo Soup
- Vegetable Quinoa Soup
- Vegan Potato Leek Soup
- See all vegan soup recipes on TSV!
If you try this easy pea soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
VEGAN SPLIT PEA SOUP
- Total Time: 2 hours 10 minutes
- Yield: Serves 4 – 6 1x
- Diet: Vegan
Description
Hearty vegan split pea soup is a thick, delicious, and incredibly satisfying soup perfect for cozy dining and meal prep. Cook it on the stovetop, in an Instant Pot, or in a slow cooker for a comforting, easy-to-make winter meal!
Ingredients
- 1 lb. green split peas (about 2 1/4 cups), rinsed and odd peas removed
- 3 large carrots, chopped
- 2 celery sticks (some leaves ok), chopped
- 1 onion, chopped
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1/4 head of cabbage (about 2 cups), finely shredded
- 2 heaping teaspoons herbes de Provence (or 1 teaspoon thyme and oregano)
- 2 bay leaves
- 1 teaspoon vegan Worcestershire sauce, optional
- 4 – 6 cups vegetable broth or water* (see notes)
- mineral salt & fresh cracked pepper, to taste
- 4 tablespoons fresh parsley, roughly chopped (or 2 – 3 teaspoons dried)
Instructions
This soup can be prepared 3 different ways:
SLOW COOKER:
Add ingredients: Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7–8 hours or high for 4–5 hours. Add parsley 30 minutes before done. Let the soup cool slightly and remove the bay leaves.
Blend: Using an immersion blender, puree the soup until the desired consistency, taking care not to burn yourself. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
STOVETOP:
Sauté: In a Dutch oven or pot, heat 1 tablespoon olive oil or 1/4 cup water over medium-high heat, then add the onion and sauté for 5 minutes. Add carrots, celery, garlic, cabbage, and herbs, and sauté, stirring frequently, for 3-4 minutes. Add the split peas, bay leaves, Worcestershire sauce, and vegetable broth.
Simmer: Bring to a boil, cover, reduce the heat to medium-low, and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let the soup cool slightly and remove the bay leaves.
Blend: Using an immersion blender, puree the soup until the desired consistency, taking care not to burn yourself. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
INSTANT POT:
Set the Instant Pot to SAUTE and add 1 tablespoon olive oil or 1/4 cup water, onion, carrot, celery, and garlic; sauté for 4 – 5 minutes (feel free to skip this step entirely).
Add remaining ingredients: Toss in split peas, cabbage, herbs de Provence, bay leaves, and at least 5 cups of broth, and stir to combine.
Pressure cook: Attach the lid, turn the lock to lock, set the valve to SEALING, and manually set the pressure to HIGH for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
Blend: Using an immersion blender, puree the soup to the desired consistency. Alternatively, puree in a food processor or blender (may require 2-3 batches).
Serve: Pair with your favorite artisan bread, or top with crispy roasted chickpeas or coconut bacon.
Serves 4 – 6
Notes
Store: Leftovers can be refrigerated for 5-6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let it thaw before reheating.
Make this oil-free by using 1/4 cup of water in place of oil when sauting on the stovetop.
*Adjust the thickness to your liking: This soup is very flexible with liquid. Start with 4 cups of water for an extra-thick, spoon-standing soup. I usually use 5 to 6 cups for a hearty but spoonable consistency. Add up to 7 cups if you prefer a thinner soup.
RECOMMENDED EQUIPMENT: I love my immersion blender for pureeing soups. It’s easy to clean, small, and fits well in a utensil drawer (affiliate links).
- Prep Time: 10 min
- Cook Time: 2 hours
- Category: Entree, Soup
- Method: slow cooker, stovetop
- Cuisine: American
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This was delicious! I didn’t have any of the recommended seasonings or celery, so I used smoked paprika and it was still delicious!
I started out making this on stove but my dog wanted to be outside so I finished it in crockpot! 1 hour on stove 3 hrs high in crockpot. I used broth and water. Used about 10 cups of liquid because I also added spinich & broccoli! It tastes wonderful! I like it chunkier so I didn’t blend it.
Great instant pot recipe. Love the veggies and herbs. I sometimes make it with half split peas, half green lentil. Thanks!
I made this soup in the Instant Pot and it came out great. I love the addition of the cabbage; the more veggies, the better! Thank you for posting this easy, healthy, tasty and filling recipe!