Easy Vegetarian Split Pea Soup

This easy vegetarian split pea soup is packed with hearty flavor from carrots, onion, garlic, and herbs — no ham needed! Creamy, cozy, and made with simple pantry ingredients, it’s the perfect healthy weeknight dinner.

This delicious vegetarian split pea soup proves that you don’t need meat to create deep, satisfying flavor. Made with tender green split peas, aromatic veggies, and warm spices, it’s a one-pot meal that’s hearty, nourishing, and naturally plant-based. Every spoonful delivers a creamy, velvety texture and a comforting, earthy flavor that feels like a hug in a bowl.

It’s also surprisingly simple to make, with just a handful of ingredients needed that you likely already have in your pantry and fridge. Whether you’re meal prepping for the week or looking for a cozy dinner on a chilly evening, this split pea soup is healthy, budget-friendly, and packed with fiber and protein.

Why you’ll love this split pea soup

• Completely vegetarian and vegan! – No ham or dairy added to the soup; just pure plant-based comfort.
• Wholesome & filling – Split peas are high in protein and fiber, keeping you satisfied for hours.
• Flavorful with minimal ingredients – Simple veggies, spices, and herbs work together to build rich, savory flavor.
• Perfect for meal prep – Tastes even better the next day and freezes beautifully.
• All made in one pot – Easy to make, easy to clean up, which makes it the ideal meal for busy weeknights!

Ingredients needed

• Olive oil: Provides richness and is tossed with the veggies and spices for deeper flavor.
• Yellow onion, carrots, garlic: The vegetable base of the soup, adding hints of sweetness, aromatic and savory notes, and texture.
• 1 pound dried split green peas (rinsed): The star ingredient! The split peas are cooked down into a naturally creamy, protein-rich soup.
• Vegetable broth: A light but flavorful liquid base that lets the peas shine.
• Seasonings (cumin, Italian seasoning, salt, black pepper: Add warmth and earthiness to the soup, along with balanced herbal notes to round out the flavor. Adjust as you go!
• Fresh parsley (for garnish): Adds a pop of freshness and color before serving.

How to make vegetarian split pea soup

Sauté the veggies

In a large pot over medium-high heat, cook chopped onion and carrots with olive oil until softened. Then add garlic, cumin, Italian seasoning, salt, and pepper.

Add the split peas

Pour in the rinsed split peas, vegetable broth, and 6 cups of water, stirring to combine. Then cover the pot and bring everything to a boil. Once boiling, lower the heat to a simmer for 15-20 minutes, stirring occasionally, until the peas are tender and the soup has thickened.

Blend the soup

Using either an immersion blender or stand blender, carefully blend the soup until smooth and creamy. (For stand blender, blend the soup in batches and return back to the pot.)

Garnish and serve

Divide the soup into serving bowls and garnish with freshly chopped parsley. Enjoy!

Tips for making delicious split pea soup

A few simple tricks can make a big difference in bringing out the best texture and flavor in your split pea soup. Here’s what we recommend:

• Rinse your peas: Always rinse split peas to remove dust or debris.
• Stir occasionally: This helps prevent the peas from sticking to the bottom of the pot.
• Control the consistency: Add more broth or water if you prefer a thinner soup, or simmer longer for a thicker texture.
• Layer flavor early on: Cooking the aromatics and spices first builds the soup’s base flavor.
• Brighten before serving: A squeeze of lemon juice or a sprinkle of parsley adds a lovely finishing touch.

What to serve with split pea soup

• Crusty bread or sourdough, which is perfect for dipping into the creamy soup.
• A simple green salad, which adds a refreshing, crisp contrast. Try our easy green salad with lemon vinaigrette!
• Avocado toast, for a light but satisfying lunch pairing.
• Roasted vegetables, which are great for extra texture and color on the side.

How to store split pea soup

• Refrigerate properly. Store leftovers in an airtight container for up to 4–5 days.
• Freeze in portions. Cool the soup first, then transfer to freezer-safe containers. The soup can stay frozen for up to 3 months.
• Reheat. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened.

More soup recipes to love from us

• Creamy Homemade Tomato Basil Soup
• Yellow Lentil Soup
• Classic Homemade Chicken Tomato Soup
• Green Lentil Soup
• Butternut Squash Soup

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