Quick Vegan Split Pea Soup Recipe

This hearty soup is perfect for busy days when you want something warm and comforting without a lot of fuss. Packed with protein and flavor, it’s a simple way to enjoy a wholesome, plant-based meal in no time.

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TIME3 hr 15 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup dried split peas ¼ cup diced onion ¼ cup thinly sliced celery 1 tablespoon ketchup 1 tablespoon extra-virgin olive oil 1 pinch coarse salt 2 cloves garlic, crushed, or more to taste 3 bay leaves, or more to taste 1 cup sliced carrots, or more to taste ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by checking the peas for any small stones or bits that don’t look right, and give them a good rinse in a fine mesh strainer under cold water to wash away any dust. Put the drained peas into a heavy-bottomed pot with a lid, then add the water, chopped onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Bring everything to a boil over medium-high heat, then lower the heat so it’s just a gentle simmer. Let it cook, stirring and scraping the bottom every now and then to prevent sticking, for about an hour and a half until the peas start to break down.

02

Step 2

Next, stir in the carrots and cover the pot again. Keep it simmering, giving it a good stir fairly often, until the peas are completely soft and the soup has thickened nicely—this will take about another hour and a half. Finally, fish out the bay leaves, give the soup a taste, and add some pepper to your liking before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the split peas well before cooking to remove any dust.
- Keep the soup at a gentle simmer to prevent the peas from breaking down too much.
- Stir occasionally to avoid sticking and ensure even cooking.

Why you’ll love it

This soup is hearty, nutritious, and easy to make. It’s packed with plant-based protein and fiber, making it a perfect comfort meal on busy days. Plus, it’s budget-friendly and uses simple pantry ingredients.

Serving ideas

Serve the soup warm with a slice of crusty bread or a side salad. A drizzle of olive oil or a sprinkle of fresh herbs like parsley can add a nice touch. It also pairs well with a squeeze of lemon juice for brightness.

Storage & leftovers

Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove, adding a little water if it thickens too much.