This vegan Split Pea Soup recipe is hearty and delicious. It’s a simple recipe that doesn’t require much chopping, and it cooks quickly. This makes Split Pea Soup the perfect recipe for a weeknight dinner.
Because the soup is pureed, or run through a food mill, after it cooks, the vegetables only require a rough chop before being thrown into the pot with the peas. This saves a great deal of prep time.
This recipe for Split Pea Soup is the one my mother used to make for us when we were children. She insisted that this version was the original recipe from Andersen’s restaurant. I can’t vouch for its authenticity, but I can tell you that it’s delicious. This recipe freezes well, and I think the leftovers taste even better on the second day.
If you want a creamier pea soup, use one less cup of water while cooking the peas and vegetables, and stir in a cup full of milk after the soup has been pureed. That was my mother’s secret to making it taste richer. Of course, the added milk makes the Split Pea Soup vegetarian instead of vegan, so keep that in mind if you’re preparing it for company. If you’re not fond of the green color, this recipe can be made with yellow split peas instead of green ones. When I was studying nutrition, one of my professors recommended using yellow split peas when making this soup for children. 
Here’s your recipe. Give it a try and let us know what you think by leaving a comment below.
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- 8 cups water
- 1 pound of split peas, looked to remove any rocks or debris ($1.00)
- 1-2 stalks celery coarsely chopped ($0.24)
- 1 large carrot, coarsely chopped ($0.12)
- 1 large onion, coarsely chopped ($0.19)
- ¼ teaspoon thyme ($0.04)
- 1 hearty pinch of cayenne ($0.04)
- 1 bay leaf ($0.10)
- 1 teaspoon salt ($0.04)
- ½ teaspoon pepper ($0.02)
- Place all ingredients into a 4 quart pot and bring to a boil.
- Once soup is boiling, reduce heat and simmer for 30 minutes or until peas are soft.
- Carefully puree soup with an immersion blender or by running it through a food mill.
- Serve with your favorite sandwich, a salad, or slices of whole grain bread.
*This post was updated January 2018 to add nutrition label and pricing.
Nutritional Information is for 1/8th of the vegan version of this soup as written in the recipe above.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 206
|
|
% Daily Value
|
|
Total Fat 0.7g
1%
|
|
Saturated Fat 0.0g
0%
|
|
Trans Fat 0.0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 317mg
13%
|
|
Total Carbohydrates 37.1g
12%
|
|
Dietary Fiber 15.2g
61%
|
|
Sugars 5.8g
|
|
Protein 14.2g
|
|
Vitamin A 32%
Vitamin C 5%
|
|
Calcium 5%
Iron 15%
|