Recipes > Split Pea Soup | Plant-Based

Split Pea Soup | Plant Based


Made with just a few ingredients — green split peas, onions, carrots, and celery and a few herbs and spices — this healthy, hearty and comforting split pea soup is so easy to make that we are sure it will become a staple recipe.
  • Serves: 6 to 8
  • Active Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Views: 23,827
  • Success Rating: 83% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 2 medium onions, finely diced
  • 2 medium carrots, finely diced
  • 3 stalks celery, finely diced
  • 2 garlic cloves, finely chopped
  • 3 cups dried, split green peas, soaked overnight*
  • 10 to 12 cups vegetable stock
  • 2 bay leaves
  • 1 tsp sea salt, or to taste
  • 2 sprigs fresh thyme, optional
  • pinch of cayenne, optional
  • 1/2 tsp freshly ground black pepper, or to taste
  • 1/2 tsp liquid smoke, or to taste, optional


Note: While this recipe does not require soaking the peas overnight it does reduce the cooking time considerably so we like to soak them.

The great thing about this soup is just how simple it is to make and how few ingredients are needed. With that said, feel free to experiment and add the thyme, cayenne and/or some liquid to smoke to see how you prefer it. We typically add these ingredients for a bit of added depth and flavoring.

Step 2: Making the Soup

Making the Soup
  • 2 tbsp extra virgin olive oil


To make the soup, place a heavy-bottomed pot over low heat and add the oil. Once hot, add the onions, and a good pinch of salt and cook until translucent, about 5 minutes. Next, add the garlic and cook for about 30 seconds or so or until fragrant.

Next, add the peas, 10 cups of stock, bay leaves, as well as the fresh thyme, cayenne and liquid smoke (if using) as well as the salt and pepper. Bring the soup just to a boil and then turn the heat down to a simmer and cook for approximately 2 hours, or until the peas start to break down. Stir occasionally and add more stock as needed to ensure the peas are fully covered. The amount of liquid needed will ultimately depend on the peas, the actual amount of ingredients used, and how thick you like your soup. Note that the soup will thicken considerably once cooled.

Once the peas are almost fully cooked, add the celery and continue to cook until the peas and celery have fully softened. At this point, add the carrots and let cook for another 10 minutes or so, or until the carrots have just cooked through.

Lastly, taste for seasoning. If desired, the soup can be partially, or fully puréed. We like to take a few scoops of the soup and purée it in a high-speed blender and then add it back to the soup. This just gives the soup a bit more binding power, which helps to prevent it from splitting as it cools. Either way, the soup is delicious.


  • Ardith W
    Ardith W
    I can't wait to make this split pea soup! I havn't tried it in 5 years (we have been WFPB for 5 yrs). and this looks like the new and improved version!
  • Myra W
    Myra W
    Made this tonight for dinner. Added all of the optional ingredients except the fresh thyme, all I had was dried ground thyme and used 1 tsp. It was delicious! I’m going to have leftovers for lunch tomorrow with a spritz of fresh lemon juice on top.
  • Stephanie S
    Stephanie S
    I threw everything into our pressure cooker right at the beginning without pre-soaking the peas. I let it cook for 30 minutes in the pot. Delightful results! This is a great recipe.
  • Monique G
    Monique G
    This is a easy and hearty recipe that tastes. I will be making this one again.
  • Teresa  T
    Teresa T
    A really good soup.
  • Harold S
    Harold S
    Man. I can’t wait to try this. My mouth is watering just reading the recipe instructions. Somehow I want to add some hard herb flavored croutons to it like you would a good Gazpacho, you know to just add another layer of texture to it. If anyone has done that please let me know how it turned out and what your thoughts were.
  • Judith Z
    Judith Z
    I thought oils were bad? I'm confused with all the talk about oil being bad but its in some recipes.
  • Char N Rouxbe Staff
    Char N
    Hi Judith- You can easily omit the oil (for saute) and do a dry or water saute with the mire poix. Personally, I do not use oil in cooking, and a dry saute always works for me. For those who follow a #wfpbno diet, oil is not used. Hope this is helpful. Char
  • Clare M
    Clare M
    Me, too.
  • Clare M
    Clare M
    Thank you!

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