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Thick split pea soup on a spoon in the soup bowl
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4.94 from 29 votes

Vegan Split Pea Soup

This vegan split pea soup is easy and comforting. It's the perfect cozy meal for chilly fall and winter days.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Lunch, Soup
Cuisine: American
Total Cost: $3.16 recipe / $0.63 serving
Servings: 5 1.5 cups each
Calories: 390kcal
Author: Beth Moncel

Equipment

  • Dutch Oven
  • Measuring Cups Spoons
  • Chef's Knife
  • Garlic Press

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.28
  • 3 ribs celery $0.36
  • 3 carrots $0.24
  • 2 Tbsp olive oil $0.32
  • 1 lb. split peas (dry) $1.49
  • 1/2 tsp smoked paprika $0.05
  • 1 tsp dried parsley $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp dried thyme $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 6 cups water $0.00
  • 1.5 tsp salt (or to taste) $0.07

Instructions

  • Mince two cloves of garlic. Dice the onion, celery, and carrots. Add the garlic, onion, celery, and carrots to a large pot with olive oil and sauté over medium heat for about five minutes, or until the onions are soft.
  • Add the dry split peas, smoked paprika, parsley, oregano, thyme, pepper, and water to the pot. Stir to combine.
  • Place a lid on top, turn the heat up to medium-high, and bring the water up to a boil. When it reaches a boil, turn the heat down to medium-low and continue to let the soup simmer, stirring occasionally, for about 45 minutes, or until the peas have completely broken down and the soup is thick (keep the lid on between stirs).
  • Add salt to the soup by taste, starting with ½ teaspoon. I added about 1.5 tsp. Serve hot with crackers or crusty bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 390kcal | Carbohydrates: 62g | Protein: 23g | Fat: 7g | Sodium: 771mg | Fiber: 25g