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A VERY GOOD SPLIT PEA SOUP (VEGAN)

top down view of bowl of healthy vegan split pea soup with items surrounding.

5 from 9 reviews

Full of protein and virtually fat free, this vegan split pea soup can be made right in your slow cooker or on the stovetop. It’s nourishing, flavorful and so easy to make!

Ingredients

Scale
  • 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
  • 46 cups vegetable broth or water* (see notes)
  • mineral salt & fresh cracked pepper, to taste
  • 4 tablespoons fresh parsley, roughly chopped (or 23 teaspoons dried)

Instructions

This soup can be prepared 3 different ways:

Slow Cooker:

  • 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 soup cool slightly and remove bay leaves.
  • Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.

Stovetop:

  • In a dutch oven or pot, heat 1 tablespoon olive oil or 1/4 cup water over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, cabbage and herbs, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, worcestershire sauce and vegetable broth.
  • Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.
  • Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.

Instant Pot:

  • Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, celery, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely).
  • Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
  • Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
  • Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 – 3 bathes).

Serve: Pair with your favorite artisan bread, or top with crispy roasted chickpeas or coconut bacon.

Store: Leftovers can be stored in the refrigerator for up to 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 thaw before reheating.

Serves 4 – 6

Notes

Make this oil free by using 1/4 cup water in place of oil when sauting on the stovetop.

*For a very thick split pea soup, thick enough for a spoon to stand alone in the center, use 4 cups of water. Use 5 for a soup that will be a little thinner, and six for a somewhat thick soup. When in doubt, I would rather you use a little less water and add more as needed. Reason being, you can’t thicken a soup, as easily as you can thin it. Use your best judgement.

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). For more of my favorite cooking tools, shop my kitchen essentials.