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 green split peas recipe is one that I’ve been making 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.
What Do Split Peas Taste Like?
There are green and yellow split peas. Both make a delicious soup.
Split peas are a little sweet although green split peas are just a tad sweeter. Not earthy like lentils but pretty much the same texture.
The flavor is amazing and a green split peas recipe collection would be something to cherish.
Just lately I discovered how fantastic green split peas are in a meatless meatloaf. You could sure substitute the yellow ones but check out this Vegan Meatloaf with chickpeas, mushrooms, green split peas and more.
Vegan Split Pea Soup also freezes really well. As you can see in the photo below the soup is in different sizes of freezer-safe jars and containers.
Use straight sided jars and don’t fill above the screw threads on the glass. Liquid expands and you don’t too much pressure to build if they are overfilled. The jars can crack or break.
Don’t use jars that you have cleaned that once held another food. They need to be the heavier actual canning and freezing jars that you buy in the store.
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Helpful Tools:
Stockpots are great for both soaking beans and cooking. Plenty of room for any soup or stew.
You can get your blending done in one step with an immersion blender.
A blender works well too. That is what I used but the soup might need to be blended in two batches. I love the glass jars and this set has two extra attachments.
Let’s Get Connected!
It’s all equally delicious and I change the thickness up depending on my mood and how far I want the soup to spread.
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.
Vegan Split Pea Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 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
- 2 cups carrots, sliced, about 1
- 1 bay leaf
- 1/4 teaspoon black pepper
- 1/4 teaspoon liquid smoke
- 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 liquid smoke, 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 or using an immersion 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.
Nutrition
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.
Linda Melgoza
I loved going to Anderson’ for split pea soup! Looking forward to trying this. I’m surprised it’s not a little higher in fiber.
Ginny McMeans
Thank you so much Sylvia! Keep warm!
Sylvia
Thank you for yet another yummy recipe. It’s getting colder here in eastern Canada, and just perfect for a chilly day!
Ginny McMeans
Thanks Beth and that is great! Thank you so much for letting me know.
Christine
Thank you so much!
Beth
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
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
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
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
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
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
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.