Large 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.

Yield: Serves 4

Featured Ingredients

French Select Thyme has a fresh, smooth aroma and lovely deep green color, and is a nice herb for everyday cooking. With a softer leaf... Size Options
$4.49 Glass jar, 1/2 cup (wt. 0.8 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce

Vegetarian Split Pea Soup Recipe

  • 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
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • to taste, salt and freshly ground black pepper
  • {{ buttonText }}
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.

Yield: Serves 4

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


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.


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.