Vegetarian Split Pea Soup
Easy, hearty vegetarian split pea soup with parsnip, carrot, and thyme. Ready in about 1 to 1¼ hours. Serve with rustic bread.
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
- This is a meat-free, filling split pea soup made with vegetables, stock, thyme and bay leaf.
- Sauté the vegetables, add rinsed split peas and simmer about 1 to 1¼ hours until very tender.
- Blend to your preferred texture and thin with hot water or broth; store in fridge 3–4 days or freeze up to 3 months.
Spices
Featured in this Recipe
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.
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Frequently Asked Questions
How long does this split pea soup take to cook?
Sauté the vegetables for 8 to 10 minutes, then simmer the peas with stock about 1 to 1¼ hours until the peas are very tender. Total active time is roughly 1 hour and 15 minutes to 1 hour and 30 minutes. Taste and adjust salt at the end.
Do I need to soak the split peas first?
No. Green split peas do not require soaking. Rinse and pick over them, then add directly to the pot. Soaking can cut cooking time slightly, but is not necessary.
Can I use yellow split peas or canned peas instead?
Yes. Yellow split peas work similarly and may cook a bit faster. If you use canned peas, skip the long simmer; add them near the end, then blend to reach the right thickness.
How do I adjust the soup's thickness?
To thin the soup, stir in hot water or broth until you reach your desired consistency. To thicken it, simmer uncovered to reduce the liquid or blend more of the mixture for a creamier texture.
Can I make this gluten-free?
Yes. Ensure your vegetable stock or bouillon is labeled gluten-free and use gluten-free bread if serving. Check processed ingredients for hidden gluten.
What is the best way to blend the soup?
Use a food processor or blender for a nearly smooth result. An immersion blender works well for a quick, slightly chunky texture. If you prefer rustic texture, mash some of the peas with a potato masher instead.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of hot water or broth if it thickened.
How can I boost flavor or add protein while keeping it vegetarian?
Add umami with nutritional yeast, a splash of soy sauce or tamari, smoked paprika, or a spoonful of miso. For protein, stir in cooked lentils, chopped tempeh, or diced smoked tofu before serving.
How long does this split pea soup take to cook?
Sauté the vegetables for 8 to 10 minutes, then simmer the peas with stock about 1 to 1¼ hours until the peas are very tender. Total active time is roughly 1 hour and 15 minutes to 1 hour and 30 minutes. Taste and adjust salt at the end.
Do I need to soak the split peas first?
No. Green split peas do not require soaking. Rinse and pick over them, then add directly to the pot. Soaking can cut cooking time slightly, but is not necessary.
Can I use yellow split peas or canned peas instead?
Yes. Yellow split peas work similarly and may cook a bit faster. If you use canned peas, skip the long simmer; add them near the end, then blend to reach the right thickness.
How do I adjust the soup's thickness?
To thin the soup, stir in hot water or broth until you reach your desired consistency. To thicken it, simmer uncovered to reduce the liquid or blend more of the mixture for a creamier texture.
Can I make this gluten-free?
Yes. Ensure your vegetable stock or bouillon is labeled gluten-free and use gluten-free bread if serving. Check processed ingredients for hidden gluten.
What is the best way to blend the soup?
Use a food processor or blender for a nearly smooth result. An immersion blender works well for a quick, slightly chunky texture. If you prefer rustic texture, mash some of the peas with a potato masher instead.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, adding a splash of hot water or broth if it thickened.
How can I boost flavor or add protein while keeping it vegetarian?
Add umami with nutritional yeast, a splash of soy sauce or tamari, smoked paprika, or a spoonful of miso. For protein, stir in cooked lentils, chopped tempeh, or diced smoked tofu before serving.
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.
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.