Split Pea Soup Vegetarian Easy
Warm, hearty, and bursting with wholesome flavor, this easy vegetarian split pea soup is the ultimate comfort food for any day of the week. Made with simple ingredients like dried green split peas, aromatic onions and garlic, and a medley of fresh carrots and celery, this one-pot recipe is both nourishing and satisfying. Simmered to perfection in a savory vegetable broth with fragrant thyme and a hint of bay leaf, this soup delivers a creamy, velvety texture that can be customized to your liking—blend it smooth or enjoy it chunky and rustic. Ready in just over an hour with minimal prep time, this budget-friendly, plant-based meal is ideal for cozy weeknight dinners or meal prep. Garnish with a sprinkle of fresh parsley and serve with crusty bread for a delicious, protein-packed dish that’s as easy as it is comforting. Keywords: vegetarian split pea soup, easy split pea soup recipe, hearty plant-based soup, weeknight dinner idea, one-pot soup recipe.
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Recipe Information
Ingredients
- 2 cups Dried green split peas
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 8 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried split peas thoroughly under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the rinsed split peas, vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil over high heat.
Once the soup is boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 45-50 minutes. Stir occasionally to prevent sticking.
Check the split peas for doneness. They should be tender and starting to break down. Remove the bay leaf from the pot and discard.
Use an immersion blender to lightly blend the soup if you prefer a creamier texture, or leave it chunky for a more rustic feel.
Season the soup with salt and black pepper to taste. Adjust as needed.
Serve the soup hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7135 mg | 310% | |
| Total Carbohydrate | 403.9 g | 147% | |
| Dietary Fiber | 131.9 g | 471% | |
| Total Sugars | 74.6 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 8332 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
