This yellow split pea soup is hearty, wholesome, delicious, and loaded with plant-based protein and fiber to keep you full for hours. A meal prep, freezer-friendly, satisfying meat-free meal!
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Why You'll Love This Recipe
The next time you're craving a thick, comforting soup made with pantry ingredients, try this yellow split pea soup. Better yet, it's budget-friendly and packed with plant-based protein, fiber, iron, folate, and zinc to keep you full for hours.
It's also incredibly easy to make in one pot on the stovetop or in a slow cooker. Simply simmer everything until tender for a wholesome, flavorful, meal-prep and freezer-friendly meat-free meal.
Love hearty soups? You might also enjoy vegan broccoli cheddar soup, butternut squash carrot soup, or Instant Pot navy bean soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and their quantities.
Recipe Variations
Yellow split pea soup is an incredibly versatile soup, easy to customize with:
- Herbs and Spices: Smoked paprika, rosemary, sage, curry powder, cumin, turmeric, ginger, etc.
- Acidity: Add lemon juice or apple cider vinegar before serving.
- Vegetables: Bulk the soup with peas, corn, zucchini, bell peppers, spinach/kale, leek, mushrooms, broccoli, etc.
- Starchy veggies: Add heartiness to this recipe for vegan split pea soup with potatoes, sweet potatoes, butternut squash, pumpkin, parsnips, etc.
- Vegan 'ham': Add vegan ham, smoked tofu, tempeh bacon, or a little liquid smoke.
- Grains: Like quinoa, barley, or wild rice.
How to Make Yellow Split Pea Soup
Step 1: Sort and rinse the yellow split peas. Then, finely dice the onion, carrots, and celery, and mince the garlic. Heat the oil in a large, heavy-based pot over medium heat. Then, sauté the onion for 4-5 minutes until softened.
Step 2: Add the garlic, carrots, and celery. Sauté for 3-4 minutes, stirring occasionally. Stir in the thyme, bay leaf, black pepper, and salt, and cook for 30 seconds.
Step 3: Add the split peas and broth, bring to a boil, reduce to a simmer, cover, and cook for 40-45 minutes, stirring occasionally, until tender.
Step 4: Remove the bay leaves, then taste and adjust the seasoning. Enjoy!
FAQs
Nope! But rinse them to remove any debris. However, soaking them overnight can reduce cooking time. Adding a pinch of baking soda can speed up the softening process, too.
The time it takes to cook yellow split peas can depend on the size of the pan, type of split peas, and their age. Old split peas can take much longer to cook, and some may never become fully tender.
Sure. For the best flavor, first sauté the ingredients, then add everything to a crock pot and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Pro Recipe Tips
- Rinse and sort the split peas: To remove any pebbles, dust, and debris.
- For deeper flavor: Lightly brown the vegetables and deglaze the pan before simmering.
- To adjust consistency: Add more broth for a thinner soup or thicken it/ make it smoother by blending a portion.
- Make leftovers: This soup tastes even better on day two.
Serving Suggestions
- Toppings (fresh parsley, croutons, crispy chickpeas, coconut bacon, crispy onion, toasted pumpkin seeds, chili flakes, chili oil, kale chips, crackers, etc.)
- Bread (crusty bread, air fryer garlic bread, garlic herb focaccia, cornbread, garlic herb dinner rolls, or a fluffy vegan dinner roll)
- Sandwiches (Like a simple vegan tea sandwich or vegan grilled cheese)
- Salad (A simple side salad, kale salad, arugula salad, or vegan Greek salad)
Storage Instructions
Fridge: In an airtight container for 4-5 days (it'll taste even better on day two).
Freeze: In Ziplock/Stasher bags (spread flat), a silicone muffin tray, or freezer-safe containers for 3-4 months. Then, thaw in the fridge overnight.
Reheat: In a microwave (1-2 minutes) or on the stove over medium-low heat, adding more broth/water if needed, as it can thicken as it cools.
More Vegan Soup Recipes
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Easy Yellow Split Pea Soup
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Equipment
- Measuring Cups
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 2 carrots diced
- 3 celery ribs diced
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon black pepper
- 1 teaspoon salt plus more to taste
- 1 ½ cups dried yellow split peas rinsed
- 8 cups vegetable broth
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and cook for 4 to 5 minutes, until softened.
- Add the garlic, carrots, and celery and cook for 3 to 4 minutes, stirring occasionally.
- Stir in the thyme, bay leaf, black pepper, and salt. Cook for 30 seconds to toast the spices.
- Add the rinsed split peas, and vegetable broth. Stir well.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 40 to 45 minutes, stirring occasionally, until the peas are very soft and the soup is thick.
- Remove the bay leaves.
- Taste and adjust seasoning as needed.
- Serve warm.
Notes
- The soup will thicken as it cools. Add more broth or water when reheating if needed.
- For a smoother texture, blend part or all of the soup using an immersion blender.
- No soaking is needed for split peas, but rinsing them is important to make sure any small pebbles or debris are removed.
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