This vegan split pea soup is one I've been making since I first started cooking regularly in college. It's one of the first things I made instinctively, and was so surprised by how good it was. If my boyfriend were not so crazy obsessed with my vegan minestrone, I would make this split pea soup a lot more often because I love creamy soups. It's so good, in fact, that I just ate about four bowls of it before I even uploaded this recipe. Oops.
This classic vegan split pea soup uses just a few simple but perfectly chosen ingredients for flavor, allowing the creamy, slow-cooked split pea to be the star. I use sage pretty rarely, but it pairs perfectly with this soup--don't leave it out! This soup is amazing with croutons (I used leftover stuffing bread cubes from the holidays) and chopped fresh herbs--dill (pictured) or cilantro (for South Asian-inspired touch) are my favorites. A toast with vegan butter would also be a heavenly combo. :) You'll never buy packaged split pea soup again!
YIELDS
8-10 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 lb dry green split pea
- 1 medium onion, chopped
- 2 small carrots, chopped
- 4 garlic cloves, minced
- 1 tsp ground sage
- 3/4 tsp dried thyme
- to taste sea salt
- to taste freshly ground black pepper
- 5-6 white button mushrooms, sliced
- 1 medium potato, peeled and chopped
- 50 oz water
- to taste croutons
- to taste chopped fresh dill or cilantro
- 1 tbsp extra virgin olive oil
Directions
1. In a large, heavy bottomed pot such as a Dutch oven, add oil and bring to medium heat. Add onions, carrots, and potatoes and saute, lightly stirring, for about 5 minutes.
2. Add garlic and stir. Cook for another minute or so.
3. Add split peas and water. Cover lid and bring to hard boil.
4. Add thyme, sage, mushrooms, and about 1 tsp salt, and lower heat. Put the lid back on and simmer for about 45-50 minutes, until all the peas have "dissolved" and become soft.
5. Check seasoning and add more salt and freshly ground black pepper. To serve, top with croutons and fresh herbs. Bon appetit!
More vegan soup recipes we love: Butternut Shiitake Soup
Hearty Winter Veggie Bisque
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Photo: Peaceful Dumpling
Hearty Winter Veggie Bisque
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