Vegetarian Split Pea Soup Recipe
Warm, hearty, and packed with plant-based protein, this Vegetarian Split Pea Soup is the ultimate comfort food. Made with dried green split peas, a medley of sautéed vegetables, and aromatic spices like thyme and cumin, this recipe delivers rich, earthy flavors in every bite. Simmered to perfection in a savory vegetable broth, the soup achieves a satisfyingly thick texture that can be customized to your preference—blend it for a creamy consistency or enjoy it chunky for added character. Whether garnished with fresh parsley or served as-is, this wholesome soup is a nourishing meal perfect for cozy lunches or dinners. Ready in under two hours with minimal prep time, it's an easy, budget-friendly option for feeding the whole family.
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Recipe Information
Ingredients
- 2 cups Dried green split peas
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 6 cups Vegetable broth
- 2 cups Water
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried split peas thoroughly under cold water and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rinsed split peas, vegetable broth, water, bay leaf, thyme, cumin, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot.
Simmer the soup for 60-75 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Remove the bay leaf from the soup and discard.
For a smoother texture, use an immersion blender to blend part of the soup, or leave it as-is for a chunkier version.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 130.5 g | 466% | |
| Total Sugars | 72.5 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 8089 mg | 172% | |
*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.
