Creamy split peas and sweet carrots are simmered in flavorful veggie broth before blending up smooth with savory liquid smoke and punchy dried herbs. Vegan split pea soup is as delicious as it is easy to make!
When I was a young girl I can remember going to Buellton, California and the restaurant ‘Anderson’s’ which was made famous for their Split Pea Soup. It was wonderful. I always thought the sweetness came from the ham but evidently, I was wrong. The sweet onions and carrots do the trick.
Without being too cocky I think this vegan split pea soup recipe rivals theirs. It’s completely vegan and I’ve been making it for years! One small change is that I’ve added a little liquid smoke as a suggestion. I mean it’s really just a little bit, as it can become overpowering.
You’ll see that I’ve made my soup nice and thick, but you can make the split pea soup as thin as you like. It’s all equally delicious and sometimes I change the thickness up depending on my mood and how far I want the soup to spread.
I like to get my blending done in one step with an immersion blender, but an upright blender works well too. If you go that route, the soup might need to be blended in two batches.
Ingredients Needed for Vegan Split Pea Soup
- Extra virgin olive oil – A fruity, rich base in which to saute your onion.
- Diced yellow onion – I like the pungent taste of yellow onion in this flavorful soup as all of those sweet split peas do need a bit of sharpness to balance them out.
- Sliced carrots – Provides flavor as well as a creamy texture to the soup once it is blended. I recommend using classic orange carrots here as opposed to rainbow carrots, as the latter may affect the final color of the soup. You’ll need a couple cups of sliced carrots which for me was about 2 medium carrots.
- Dried green split peas – I always use green split peas as it is the classic choice for pea soup, but you could certainly use yellow split peas if you already have them and don’t mind a difference of color! Before cooking, rinse split peas under cold water to remove any debris or dust. Unlike many other dried legumes, split peas do not require soaking before cooking.
- Vegetable broth – Make sure to choose a low-sodium veggie broth or stock. Store bought broth is just fine, or use homemade if you want an extra flavorful broth.
- Bay leaf – Lends an earthy, herbal taste to the background of the soup. The flavor of bay leaf is tough to pinpoint, but rest assured it is working hard in the background, adding complexity to the overall flavor profile!
- Black pepper – One of my favorite spices! Ground black pepper is fruity and spicy–just what this soup needs.
- Dry white wine – I find that a bit of wine in this soup adds a ton of flavor, but if you prefer not to use wine you can simply substitute an equal amount of additional veggie broth or plain water. If you use the white wine, make sure to choose a vegan brand.
- Liquid smoke – A few drops of this condensed, concentrated wood smoke is perfect for re-creating the smoky flavor that traditional split pea soup gets from smoked ham. Measure carefully when working with this stuff, as even just a little too much can easily overpower the flavor of your soup. If you do not have liquid smoke, try using smoked paprika instead.
- Dried marjoram – Adds a uniquely woodsy yet citrusy flavor that enhances the natural sweetness of the split peas.
- Dried parsley – A nearly universally complementary herb! In the case of this soup, parsley brings fresh and lightly peppery flavors to the table.
Vegan Split Pea Soup Recipe
Ingredients
- 3 Tbsp extra virgin olive oil
- 1/2 cup diced yellow onion
- 2 cups sliced carrots, peeled or scrubbed before slicing
- 16 oz. dried green split peas
- 6 cups vegetable broth
- 1 bay leaf
- 1/4 tsp black pepper
- 1/4 cup vegan dry white wine (substitute with an equal amount of veggie broth or water, if desired)
- 1/4 tsp liquid smoke
- 1/4 tsp dried marjoram
- 1/2 tsp dried parsley
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the diced onion and saute for about 10 minutes, until slightly translucent.
- Add the sliced carrots, green split peas, veggie broth, bay leaf, black pepper, and white wine (if you’re using it). Cover and bring the soup to a boil.
- Add the liquid smoke, dried marjoram, and dried parsley. Reduce the heat to a medium-low simmer and cook for about 1½ hours, stirring every once in a while to keep from sticking.
- Remove the bay leaf and let the mixture cool for a bit before transferring it into a blender or just leave it in the pot if using an immersion blender. Blend until the soup is smooth–or almost smooth, depending on your taste. If the soup seems too thick, you can add more vegetable broth until it reaches a consistency you like.
- Re-warm the soup on the stovetop over medium heat if needed, then ladle it into bowls and serve piping hot!