Vegan Split Pea Soup is delicious and it’s amazing how easy this soup is to make. You’ll have to add it to your cook again and again list.
Marvelous in texture and flavor, Vegan Split Pea Soup is one of the best soups out there.
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.
Without being too cocky I think this recipe rivals theirs. It’s vegan even!
I always thought the sweetness came from the ham but evidently, I was wrong. The sweet onions and carrots do the trick.
This is a very simple homemade soup to make and so rewarding. I think I will have to add it to my cook again and again list.
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Vegan Split Pea Soup
Homemade Split Pea Soup is delicious & it's amazing how easy this soup is to make.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups carrots, sliced, about 1
- 1/2 cup small yellow onion, diced, about 1/2 to 3/4 cup
- 16 ounces dried green split peas
- 6 cups vegetable broth
- 1/4 cup dry white wine, you can use water
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1/4 teaspoon marjoram
- 1/2 teaspoon parsley
Instructions
- In a large soup pan heat the oil and saute the onion for about 10 minutes.
- Add the split peas, broth (and wine if you are using it), carrots, bay leaf and black pepper.
- Cover and bring to a boil.
- Add the parsley and marjoram.
Turn down to a medium-low simmer and cook for about 1-1/2 hours
Stir every once in a while to keep from sticking. You can add more broth if you think it is too thick.
- When the split peas are done let them cool a little bit before putting into a blender.
- Remove the bay leaf.
Put the soup in a blender (I did this in 2 batches) and blend until the soup is smooth (or almost smooth, depending on your taste). Serve while hot.
IF FREEZING:
Let cool to room temperature.
Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT BEFORE SERVING:
Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Ready to serve.
Ginny McMeans says
Thanks Beth and that is great! Thank you so much for letting me know.
Christine says
Thank you so much!
Beth says
I made the split pea soup today and it is fantastic. My family remembers Pea Soup Andersens as well. This totally tastes like it.
Ginny McMeans says
I am so sorry Christine! I just made this about a week ago and did not catch that. Thanks so much and I will fix the recipe ingredients. It is 1/4 cup dry white wine.
Christine says
You mention adding wine, but it is not included as an option in the recipe. I love cooking with wine. Please let me know those details. Thank you. Can’t wait to make this it sounds delicious!!!
Ginny McMeans says
You are exactly right. I am sorry that I missed putting that in the directions and I will go fix it right now. Thanks for the heads up.
Cristen says
When do you add the marjoram and parsley? Your recipe doesn’t say … I’m guessing before you let it simmer which is what I’m going to try right now. Thanks for the recipe!
Ginny McMeans says
That is fantastic and thanks for the feedback! The garlic was a great idea. It is cold outside right now and that sounds really good to me right now.
Peggy says
This soup was delicious. I made it this morning and already ate two bowls. 🙂 Only change I made from your recipe was that I added two cloves of minced garlic as it was cooking. Thanks so much for sharing your recipes with us.