Vegetarian Split Pea Soup

I just find soup one of the most comforting meals. However, not all soup is equal. For me, in order for a soup to really fill me up and serve as a full meal that keeps me full for longer than an hour or two, I need to make sure it’s loaded with plant-based proteins to keep me going. That’s why I love this Vegetarian Split Pea Soup because it’s just that. Super filling, healthy, easy, and delicious!

Why you’ll love this Vegetarian Split Pea Soup 

• It’s easy to make and only takes 45 minutes to pull together
• It’s hardy and filling 
• It can be made with ingredients you likely already have in your pantry 
• It’s budget-friendly 
• Did I mention it’s damn delicious? 

How do you make Split Pea Soup? 

I promised an easy recipe, and like always, I’m giving you just that. Here are the simple steps you need to follow to pull off this yummy soup:

1. In a large pot, heat the olive oil before adding the onions to cook down until translucent 
2. To the pot, add the garlic, celery, and carrots. Cook these bad boys down for another 5 minutes with the lid on!
3. Increase your heart and add salt, pepper, thyme, stock paste, split peas, vegan “ham”, tofu, and bay leaves 
4. Stir everything together and cook down for a few minutes until the carrots are tender 
5. Increase heat to high and add water, bringing soup to a boil
6. Simmer for 20 minutes until split peas are perfectly tender

I like to serve this soup with fresh lemon, thyme, and red chili flakes for a kick of spice!

Tip: Don’t have split peas?

Substitute for lentils!

What are the health benefits of split peas? 

Split peas are really the star ingredient here, but like I said, you can also use lentils which are also fantastic and loaded with health benefits. But let’s talk a bit about the benefits of split peas:

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• They are healthy calories 
• They’re rich in protein, but not fat
• Rich in carbs and fiber which helps give your body a source of energy
• High in vitamins and minerals such as vitamins A & B, potassium, and magnesium 

What is vegan ham? 

Traditionally Split Pea Soup is not vegan as it has ham in it. For this recipe, I used a vegan ham substitute instead. There are several brands that make plant-based hams, ranging from deli slices to full-on roasts. For this recipe, I used Yves who make their ham products from tofu, but any brand will work. Usually, vegan ham is made with spices like liquid smoke to help give you that flavour you would normally get in a soup like this from meat products. Adding the smoked tofu in this recipe also really allows you to get that authentic flavour in this soup.

This soup recipe is perfect if you’re on a budget, if you want to meal prep for the week, want to put together a healthy meal but have limited ingredients on hand, the list goes on. I think it’s so dang delicious and I want to hear what you think to when you try it, so please share your comments and reviews in the comments!

Other soup recipes you’ll love: 

• Easy Chipotle Corn Chowder
• Creamy Spinach & Mushroom Gnocchi Soup
• Vegan Italian Wedding Soup
• Easy Baked Potato Soup

Vegetarian Split Pea Soup

5 from 5 votes

This super simple Vegetarian Split Pea Soup is easy to whip up and is one of the best soups for filling you up thanks to the help of the split peas (or lentils)!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup, Budget friendly, Kid Friendly

Cuisine Vegan, Vegetarian

Servings 4 -5

Ingredients

  

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• 2 tbsp. olive oil
• 1 medium-sized white onion finely chopped
• 2 large garlic cloves pressed
• 3 medium-sized celery stocked chopped
• 2 medium-sized carrots sliced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1-2 tbsp vegetable stock paste
• 2 cups par-cooked split peas - SEE NOTES
• 1/4 cup vegan ham chopped
• 1/4 cup smoked tofu cubed
• 2 bay leaves
• 8 cups boiling water or add as desired - SEE NOTES
• Garnish with fresh thyme red chili flakes and lemon

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Instructions

 

• To a large pot, heat the olive oil for 30 seconds before adding the onion.  Cook down for 5 minutes on low heat.  You do not want your onions to brown too much, so keep a close eye on them and stir often.
• To the pot, add the minced garlic, celery, and carrots. Cook them for 5 minutes with the lid on stirring often to avoid burning.
• Increase heat to medium-high and add the sea salt, pepper, thyme, stock paste, splits peas, "ham", tofu and bay leaves to the pot. Stir till every ingredient is well coated with vegetable stock paste and seasonings. Cook down for 3-4 minutes before checking carrots for tenderness.  If fork-tender, increase heat to high and add water. If not, cook for another 3-4 minutes or until soft! Then, bring the soup to a boil then simmer for 20 minutes or until split peas are perfectly tender.
• Serve with fresh lemon, thyme and red chili flakes.

Notes

I would recommend soaking the split peas in water for 4 hours before cooking. Strain and drain from soaking water then cook for 20 minutes before adding to the soup.

You can use lentils if you don't have access to split peas.

If you do not have a vegetable stock paste, simply use vegetable stock and substitute it for the boiling water.  Add as much as you desire.  More for a more brothy soup, less for a thicker, heartier, stew-like soup!

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