This hearty vegan split pea soup is protein-packed and extremely satisfying! Loaded with buttery potatoes, tender split green peas, and lots of vegetables, this gluten-free soup is easy to make in the slow cooker with staples that you probably already have in your pantry!
Travis and I recently went to Disney World for the Epcot Flower and Garden Festival (wanna see the vegan food options at the festival? Watch this video!), and we went to Sweet Tomatoes for dinner on one of the nights during our trip. That night, they had the most delicious vegan split pea soup with potatoes on the buffet. When we got home, I was really craving it so I made my own version!
Traditional split pea soup recipes usually include a ham hock, ham bone, or bacon for flavor, but my simple split pea soup gets its delicious flavor from lots of dried herbs, fresh parsley, and a pop of fresh lemon juice at the end. I especially love how the potatoes break down and thicken the soup as it cooks. It's creamy, savory, satisfying, and naturally gluten-free and oil-free.
What is a Split Green Pea?
Split green peas are just the inside part of a green pea that is dried and peeled. They have a sweet earthy flavor with a texture like lentils (and a similar shape) that pairs perfectly with other vegetables and herbs.
Do Split Peas Need to be Soaked Before Cooking?
No, split peas do not need to be soaked before cooking, they just need to be rinsed. If you want to boil the split peas separately, they will cook in about 20-25 minutes. If you cook them in the slow cooker, it takes about 5 hours until the peas are soft and tender.
How to Make It - Step by Step Instructions
First, put all the vegetables and dried seasonings into the slow cooker (Photo 1). Then pour the vegetable broth and water over the vegetables, the liquid should just cover the vegetables (Photo 2). Stir to combine and set the timer to cook on high for 5 hours.
After 5 hours, carefully remove the lid and check the texture of the split peas (Photo 3). They should be soft and tender, not hard. Lastly, stir in the lemon juice and roughly chopped fresh parsley before serving (Photo 4).
How Do You Thicken Split Pea Soup?
The potatoes will break down as they cook and naturally thicken the soup a little bit. If you prefer a thicker soup, you can use a stick blender to pulse it just a few times and make the broth even thicker. If you don't have a stick blender, you can remove one cup of the soup and put it in a blender, puree it, and then add it back to the soup.
Stovetop Instructions
You can also make this soup on the stovetop if you prefer. Follow these instructions to do so.
- Rinse the split green peas very well with water and boil them in a medium-sized pot of water for 20-25 minutes or until tender. When they're done cooking, drain the excess water.
- In a separate large pot or dutch oven (while the split peas are cooking), saute the diced onions, sliced carrots, and sliced celery in 2-3 tbsp of vegetable broth until soft.
- Add the minced garlic, chopped potatoes, dried basil, dried thyme, salt, and black pepper to the pot. Stir and let the flavors meld for 1-2 minutes.
- Add the cooked split peas, vegetable broth, and water to the pot. Bring the soup to a simmer and then reduce the heat to medium-low and let it cook for 30-40 minutes.
- Stir in the fresh parsley and lemon juice before serving.
Serving Suggestions
I usually serve the vegan split pea soup with a big salad drizzled with ranch dressing along with some crusty slices of homemade no-knead whole wheat bread for dipping on the side. Roasted lemon garlic asparagus or roasted maple dijon brussels sprouts would make a great side dish too.
How long Does it Last in the Refrigerator?
Store leftover soup in an airtight container in the fridge and it should stay fresh for 4-5 days.
Can I Freeze It?
Yes, this vegan split pea soup freezes perfectly! Store the soup in an airtight freezer-safe container in the freezer for 2-3 months.
How to Reheat It
From the Freezer: Remove the container of soup from the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat it in the microwave or on the stovetop until it's warm.
From the Fridge: Reheat the soup in a bowl in the microwave for 1-2 minutes, or in a medium saucepan on the stovetop over medium heat until it's hot and bubbly, stirring occasionally. If the consistency is too thick you can add 2-3 tbsp of vegetable broth or water until you reach your desired consistency.
Substitutions & FAQ
- Potato Substitutes: You could use sweet potatoes, cauliflower (low-carb option), butternut squash, or a hearty grain like barley.
- What can I use instead of split peas? You could substitute dried yellow split peas, dried green, brown lentils, green lentils, great northern beans, chickpeas, or pinto beans.
- Can I use frozen vegetables? Yes, frozen vegetables are perfectly fine to substitute for fresh. I often use frozen celery, carrots, and onions to make this recipe.
- Can I use dried parsley? Sure, you can substitute 2 tsp (more to taste) of dried parsley for the 1 loosely packed cup of fresh parsley if you want to. I think fresh herbs taste best, but dried herbs can definitely be substituted.
Success Tips
- Rinse the dried peas in a strainer under cool running water for 1-2 minutes until the water runs clear before adding them to the slow cooker.
- Make sure to add enough water to the slow cooker for the split peas to absorb while they cook. The ratio is 1:2 split peas to water. This recipe calls for 1 ½ cups of split peas, so you'll need to add 3 cups of water. The liquid should just barely cover everything in the slow cooker.
- This slow cooker vegan split pea soup needs to cook for 5 hours on high or 7-8 hours on low to ensure that the split peas are fully cooked and tender.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Legume Recipes?
Sweet Potato Black Bean Enchiladas
Courgette Green Pea Potato Soup
Roasted Portobello Mushrooms with Green Pea Pesto Lentils
Slow Cooker Vegan Split Pea Potato Soup
Equipment
- 8-Quart Slow Cooker
Ingredients
- 1 medium red onion diced
- 5 medium carrots peeled & sliced
- 4 medium celery stalks sliced
- 4 medium garlic cloves minced
- 5 cups russet potatoes chopped into small cubes (about 5 medium potatoes)
- 1 ½ cups dried split peas rinsed very well
- 2 tsp dried thyme
- 2 tsp dried basil
- 1 bay leaf
- ¾ tsp salt
- ½ tsp black pepper
- 4 cups low-sodium vegetable broth
- 3 cups water
- 1 cup fresh parsley roughly chopped
- 2 tbsp fresh lemon juice
Instructions
- Add the diced onion, sliced carrots, and celery, chopped potatoes, minced garlic to a large slow cooker.
- Rinse the split peas in a strainer under cool running water for 1-2 minutes or until the water runs clear. Then pour the rinsed split peas into the slow cooker with the vegetables.
- Next, add 2 tsp dried thyme, 2 tsp dried basil, 1 bay leaf, ¾ tsp salt, ½ tsp black pepper, 4 cups vegetable broth, and 3 cups water to the slow cooker. Stir it a couple of times to mix all the ingredients together. The liquid should just barely cover everything in the slow cooker. If it doesn't, add a more broth or water until it does.
- Cover with the lid and set it to cook on high for 5 hours or until the split peas are soft and tender to your preference.
- Right before serving, stir in 1 cup of roughly chopped fresh parsley and 2 tbsp of fresh lemon juice to the soup. Taste and add more salt or pepper if necessary.
Notes
- Rinse the dried peas in a strainer under cool running water for 1-2 minutes until the water runs clear before adding them to the slow cooker.Â
- Make sure to add enough water to the slow cooker for the split peas to absorb while they cook. The ratio is 1:2 split peas to water. This recipe calls for 1 ½ cups of split peas, so you'll need to add 3 cups of water. The liquid should just barely cover everything in the slow cooker.
- The soup needs to cook for 5 hours on high or 7-8 hours on low to ensure that the split peas are soft and tender.Â
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.Â
Think I’ll try making this in my IP. Will report back to let you know how it turns out. 🙂
Great flavor everyone loved it. Next time I would use the entire bag of split peas. I had enough broth.
Thank you, Jeff! I'm so glad everyone enjoyed it!
delicious! It took an hour longer, then I still had to pressurised for 15mins to soften potatoes
- perfect!
Thank you, Mark! I'm so glad you enjoyed the recipe! Thanks for the feedback =)
I am making this, this Saturday will come back with feedback from my husband and daughter. I can’t wait it looks amazing.
Excellent soup! Very flavorful and easy to make. I'll definitely be making this again. Thanks for the recipe!
I'm so glad you enjoyed it!
Can this me made in a regular pot? If so do you need to soak the peas first?
Thank you in advance.
Heidi
Yes, you can definitely make it in a regular pot. Please see the stove top instructions in the blog post if you don't want to make it in a slow cooker. No, you don't need to soak the split peas. Enjoy!