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Vegetarian Split Pea Soup

Vegetarian Split Pea Soup
Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.

Submitted by: spice from Evanston, IL
Yield: Serves 4


  • 1 tablespoon vegetable oil
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 parsnip, finely chopped
  • 1 onion, finely chopped
  • 1/2 pound green split peas, rinsed and picked over
  • 1 1/2 ounce Veggie Stock Gold
  • 4 cups hot water
  • to taste, salt and freshly ground black pepper

Preparation Instructions:

Heat oil in a large heavy pot over medium heat. Stir in vegetables and sauté until softened (8-10 minutes), stirring occasionally. Add peas, the diluted stock, thyme, bay leaf, salt and pepper. Bring mixture to a boil, cover, and reduce heat so liquid is simmering. Cook until peas are very tender, about 1 to 1¼ hours.

Remove bay leaf. Transfer mixture to a food processor, or blender, and pulse until almost smooth.

Return to pot and heat until hot, adding more water, if necessary. Soup should be rather thick.

Based on 2 reviews

Customer Reviews


Personally, I prefer adding thyme, cloves and a dash of ginger. Not a fan of bay leaf. Sometimes I will add a bit of half and half to make it creamy, or add parmesan cheese.

Jennifer K

Delicious split pea soup recipe! I used fresh thyme, threw in some fresh rosemary, too, and kicked up the proportion of vegetables. It was perfect, and my dinner guests raved.


Spices Featured in this Recipe

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