There’s just something about a bowl of soup, isn’t there? Especially when the weather’s got a bit of a chill. And trust me, this isn’t just *any* soup. We’re talking about a bowl of pure comfort, packed with flavor and goodness – my **Vegan Split Pea Soup**!
I’ve been making this recipe for years, tweaking it here and there until it’s absolutely *perfect*. My friends and family always rave about how hearty it is, and they’re shocked when I tell them it’s completely vegan! Honestly, you won’t even miss the ham hock. I promise!
Split pea soup always felt like a classic comfort food, but I wanted a version that fit my plant-based lifestyle. After a few tries (okay, maybe more than a few!), I landed on this recipe. It’s become a staple in my kitchen, especially during the colder months. The aroma alone is enough to warm you from the inside out. You know, that cozy feeling when you walk in the door and instantly feel at home? That’s what this soup is all about. So grab your soup pot, and let’s get cooking!
Why You’ll Love This Vegan Split Pea Soup
Okay, so why should you make *my* vegan split pea soup? Let me tell you!
- It’s seriously **easy** – even on a busy weeknight, you can whip this up!
- The **flavor** is incredible. Smoky, savory, and just… *wow*.
- It’s packed with **healthy** stuff – fiber, protein, you name it!
- Totally **plant-based**, so everyone can enjoy it.
- It’s the ultimate **comfort food**. A big bowl of this will warm you right up.
- It’s **budget-friendly**. Split peas are super cheap!
Ingredients for Your Delicious Vegan Split Pea Soup
Alright, let’s talk ingredients! Here’s what you’ll need to make this magic happen. Don’t worry, most of it’s stuff you probably already have in your pantry!
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme (I usually use fresh, but dried works in a pinch!)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (this is KEY for that smoky flavor!)
- 1 lb bag dry split peas, rinsed (trust me, rinse ’em!)
- 6 cups vegetable broth, plus more as desired to thin (I like using “Better than Bouillon” brand)
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
- Cracked pepper, parmesan, chopped fresh parsley, for topping (totally optional, but adds a nice touch!)
Key Ingredients in Vegan Split Pea Soup
So, what makes this soup *tick*? Well, the **split peas** are the star, obviously! They give the soup its creamy texture and hearty base. The **vegetable broth** adds depth, so grab a good quality one. And don’t skimp on the **spices**! They’re what brings all the smoky, savory goodness to the party!
How to Make Vegan Split Pea Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll have a pot of delicious vegan split pea soup in no time.
Preparing the Vegetables for Vegan Split Pea Soup
First, grab your biggest pot – a dutch oven is perfect if you have one! Heat up the olive oil over medium heat. Then, toss in your chopped onion, celery, and carrots. Let ’em sizzle for about 5-7 minutes, stirring now and then, until they start to soften. This step is important, folks! Sautéing the veggies brings out their sweetness and adds a ton of flavor to the soup.
Cooking the Vegan Split Pea Soup
Next, add the minced garlic, bay leaves, pepper, salt, thyme, oregano, smoked paprika, and those rinsed split peas. Give it all a good stir and cook for another minute – just to wake up those spices! Now, pour in the vegetable broth. Crank up the heat and bring it to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the peas are super soft and practically melting. You want that creamy texture, ya know?
Final Touches to Your Vegan Split Pea Soup
Alright, almost there! Stir in the tamari and lemon juice. Give it a taste and adjust the seasonings as needed. Maybe a pinch more salt? A little extra pepper? Trust your taste buds! The tamari adds a nice depth of flavor, and the lemon juice brightens everything up. It’s like a little magic trick for your soup!
Tips for the Best Vegan Split Pea Soup
Want to take your vegan split pea soup from good to *amazing*? Here are a few of my top tips!
- **Don’t overcook the peas!** Mushy soup isn’t the goal. You want them soft, but still with a little bit of texture.
- **Use good quality broth!** It makes a BIG difference. Trust me on this one.
- **Adjust the seasonings to YOUR liking!** Everyone’s taste buds are different. Don’t be afraid to experiment!
- **A little smoked paprika goes a long way!** It adds that extra layer of deliciousness.
Vegan Split Pea Soup Variations
Okay, so you’ve made the basic recipe – now let’s get a little crazy! This vegan split pea soup is super versatile, so feel free to experiment. Wanna kick it up a notch?
- **Add some smoked tofu or tempeh!** It’ll give you that “hammy” flavor that some people miss.
- **Swap out the thyme for rosemary!** It adds a different, but equally delicious, earthy note.
- **Throw in some extra veggies!** Spinach, kale, or even diced potatoes would be great.
- **Spice it up with a pinch of red pepper flakes!** Just a little for some extra zing.
Seriously, don’t be afraid to play around and make it your own! That’s the best part about cooking, right?
Frequently Asked Questions About Vegan Split Pea Soup
Got questions? I’ve got answers! Here are a few of the most common things people ask me about this amazing vegan split pea soup.
- **Can I use different vegetables?** Absolutely! Get creative! Butternut squash, sweet potatoes, even some chopped bell peppers would be delicious!
- **Can I make it in a slow cooker?** You bet! Just toss everything in, set it on low for 6-8 hours, and you’re good to go! I’d still saute the veggies first for best flavor, though.
- **How long does it last?** In the fridge, it’ll keep for about 3-5 days. It never lasts that long at *my* house, though!
- **Is it gluten-free?** Yep! Split peas are naturally gluten-free. Just double-check your vegetable broth to make sure it doesn’t have any sneaky gluten-containing ingredients.
- **Can I freeze it?** Definitely! Let it cool completely, then pop it into freezer-safe containers. It’ll keep for a couple of months. Perfect for those nights when you just don’t feel like cooking!
Storing and Reheating Your Vegan Split Pea Soup
Okay, so you’ve got leftovers (if you’re lucky!). Let the soup cool down completely, then stash it in an airtight container in the fridge. It’ll be good for about 3-5 days. To reheat, just pop it in a pot on the stove or zap it in the microwave. And hey, it freezes great too! Just thaw it out overnight before reheating. Easy peasy!
Nutritional Information for Vegan Split Pea Soup
Okay, so you wanna know the nitty-gritty? Here’s the deal: I’m not a nutritionist, so this is just an estimate! Keep in mind that the exact nutritional info for this vegan split pea soup will vary depending on the specific ingredients you use (brands, exact measurements, etc.). So, take this with a grain of salt (or a sprinkle of smoked paprika!). I can tell you it’s full of fiber and protein though!
Enjoy Your Hearty Bowl of Vegan Split Pea Soup!
There you have it! A bowl of pure, vegan comfort. Now, go make it, devour it, and then come back and tell me what you think! Leave a comment, rate the recipe, or share a pic on social media – I wanna see your creations!
Print
Disgustingly Easy Vegan Split Pea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Hearty and flavorful vegan split pea soup.
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon sea salt, plus more to taste
- 1 Tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 lb bag dry split peas, rinsed
- 6 cups vegetable broth, plus more as desired to thin
- 2 teaspoons tamari
- 1 Tablespoon fresh lemon juice
- Cracked pepper, parmesan, chopped fresh parsley, for topping
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.
- Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.
- Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.
- Once pea have softened stir in tamari and lemon juice.
- To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).
Notes
- Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 525kcal
- Sugar: 16g
- Sodium: 659mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 32g
- Protein: 29g
- Cholesterol: 0mg
