Meatless Split Pea Soup Recipe
A cozy bowl of split pea soup loaded with veggies, perfect for a nourishing and satisfying meatless meal.
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Why I Keep Coming Back to This Split Pea Soup
There’s something incredibly satisfying about making a big pot of split pea soup from scratch, especially when you know it’s 100% meatless but still robust enough to leave you feeling full and fueled.
The combination of split peas, carrots, celery, and onion is classic for a reason—you get a balance of creamy texture, subtle sweetness, and that fresh herbal kick from thyme and parsley. I’ve made this soup dozens of times, and each time it just gets better.
What I especially value about this recipe:
- It uses basic, readily available ingredients.
- It’s packed with plant-based protein and fiber, keeping you full for hours.
- Leftovers reheat beautifully—sometimes it tastes even better the next day.
Personal tip: don’t skip the parsley at the end—it brightens up the whole bowl.
If you’re like me and want classic comfort with minimal fuss, this split pea soup delivers every time. Whether you eat it with crusty bread or just a big spoon, it’s a staple in my kitchen once the weather turns cool.
Hearty Meatless Split Pea Soup
Hearty vegetarian split pea soup, simmered with carrots, celery, and herbs for a wholesome, protein-packed meal.
Ingredients
Instructions
- 1
Rinse the split peas and chop all vegetables.
- 2
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5–7 minutes.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the rinsed split peas, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
- 5
Reduce heat to low and simmer uncovered for 40–50 minutes, or until peas are tender and soup thickens. Stir occasionally.
- 6
Remove bay leaf and adjust seasoning with more salt and pepper if needed.
- 7
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with bread.
Notes
No need to soak split peas before cooking.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Soup will thicken as it cools—add water or broth to loosen when reheating.
Garnish with extra olive oil or a squeeze of lemon for brightness.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
No soaking is required—split peas will cook fully in the soup after simmering for about 40–50 minutes.
Yes, split pea soup is rich in plant-based protein, fiber, and essential nutrients, making it a healthy meal option.
Absolutely. Meatless split pea soup keeps well in the fridge for up to 4 days and the flavors often improve overnight.
Yes, this soup freezes well. Let it cool before transferring to freezer-safe containers. Thaw and reheat gently, adding water if it thickens.
This recipe is already vegan, as it uses olive oil and vegetable broth and contains no animal products.
