This super cozy vegan split pea soup is incredibly smooth, creamy and flavorful. We add sweet butternut squash along with celery, peas and spinach to give a fresher plant-based twist on the classic split pea and ham. But, you won't miss the meat in this vegan soup because it still has the smoky depth and flavor thanks to smoked paprika and garlic. This soup recipe will maximize cozy time this Fall and Winter.
What is Split Pea Soup?
If you are a soup lover, you are probably a fan of the classic Split Pea Soup. It's made with dried green split peas which are a split legume. Most old school recipes include ham or some form of salted pork because they add a rich smoky and salty depth that compliments the sweet and earthy taste of the peas. There is not a lot of texture since split peas get soft and really creamy when cooked. It feels a lot like a pureed soup rather than a chunky bean soup.
This split pea soup recipe is made completely plant-based. We leave out the meat and instead add Autumn veggies like butternut squash, carrots and peas which add flavor and texture. Spicing the veggies with salt, smoked paprika and garlic, give the soup the smoky depth expected in the recipe.
Why you'll love this Vegan Split Pea Soup
- Comforting and cozy, super creamy and smooth
- Super filling with lots of fiber
- Packed with veggies and texture
- Low fat and low in calories yet high in Fiber and plant-based protein
- Easy to customize, add more veggies or substitute
Plant-based Pro Tip
If you are new to a plant-based lifestyle or diet, or if you are really craving the classic split pea with ham, consider adding some vegan bacon to the soup. I love Lightlife brand or Morningstar Farms the best. Just chop them in small peices and add in when you are frying the onions. You will be amazed at the meaty, familiar flavor.
Cozy Vegan Split Pea Soup with extra Veggies Ingredients
Brief intro
- Green Split peas: These tiny green split legumes are super creamy and smooth when cooked. SO cozy and comforting
- Onions, Carrots and Celery: This flavor power trio is the base of most soups. Called Mirepoix by Chefs worldwide this combo of veggies is a magical flavor enhancer.
- Butternut squash- This Fall squash is sweet, tender and slightly starchy which makes it a perfect ingredient for soup. It infuses the broth with extra depth of flavor
- Salt, Smoked Paprika and Garlic: This trio of spices really makes the flavor pop
- Spinach and Peas: These Fall and Winter veggies give the soup a pop of freshness, texture and color
- Extra virgin olive oil: For sautéing the veggies
Time Saving tip: Make this soup in the instant pot and cut the cooking time to less than half! Just sautéed the veggies in the pot first, then add the split peas and 12 cups of water and pressure cook on high for about 20 minutes. Last add the spinach and peas and extra water if it seems too thick.
How to Make Vegan Split Pea Soup
This soup recipe is easy enough for a beginner. The hardest parts of the recipe are peeling and cubing the squash and patiently waiting for the split peas to get creamy.
- First, put the split peas on to boil with water. Waiting for them to get soft is the most time consuming part of the recipe
- Meanwhile, sauté the veggies and season them to bring out all of the flavor
- Add the veggies to the pot and set the timer of an hour. Stir every 15 minutes or so and add extra water as it evaporates to prevent sticking or drying out.
- Once the split peas have jelled, add the peas and spinach and voila!
Tips for Making the Best Vegan Split Pea Soup
- Stir often to insure the peas don't sink to the bottom of the pot and burn.
- Don't rush. The split peas need to be smooth when they are ready to eat.
- Experiment with toppings. Roasted veggies, pepitas, crispy tempeh are all delicious things that can add texture and flavor.
- Add vegan bacon, chopped vegan ham or sausages for a meatier soup
FAQs
Split peas do not need to soak like other beans. However, you may soak them if you like, it will make cooking time shorter.
No, you don't. The peel of both are edible. HOWEVER, many find the peels unpleasant texturally. I think it's better to peel them, especially for a soup like this that is so smooth.
Absolutely, you do you. I am not here to judge. My only desire is for people to eat less meat and more vegetables. So if you want to dice up some ham and make this a Split Pea and Ham Soup with extra veggies, I promise not to sue.
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Cozy Vegan Split Pea Soup
Ingredients
- 1 lb green split peas
- 1 tbsp garlic powder minced
- 1 onion chopped small
- 2 tbsp olive oil
- 4 stalks celery chopped
- ½ butternut squash peeled, deseeded and chopped
- 1 tsp smoked paprika
- 1 tbsp salt
- ½ cup frozen peas
- 2 carrots peeled and sliced
- 1 cup baby spinach
- 20 cups water use more or less according to your preference in soup thickness.
Instructions
- Start by rinsing split peas several times then putting in a large soup pot with 12 cups of water and bring to a boil.
- Then, in a separate deep sauté pan or skillet add the oil. Once hot, add the onions and cook for 5 minutes until they begin browning.
- Then add celery, carrots and butternut squash to the skillet with the onion. Season with salt, garlic powder, smoked paprika and pepper and cook for 10-15 minutes stirring often until all veggies have some color.
- Add 1 cup water to the sautéed veggies to get all the flavor from the skillet and then add it all to the pot with the split peas. Bring to a boil then simmer for about 1.5 hours stirring often. Add more water 4 cups at a time as the split peas cook and the water evaporates.
- Once the split peas are soft and creamy, add in frozen peas and baby spinach to hot soup and stir in to wilt. Taste for salt and add if needed.
- Enjoy within 4-5 days for the best quality or freeze for up to 3 months.
Gigi Naples
Loved this soup . However , the ingredients don’t include the onions and carrots added to the soup . Not a big deal , I guessed and used two carrots and a small onion . Can’t wait to try you other recipes .
Sara Tercero
Oh no! Sorry about the typo! I will fix it!
WN
Hi Sara!
Do you simmer for 1.5 hours, then add 4 cups water at a time? Or during the simmer? Thanks!
Sara Tercero
Hello Wendy, you add them as the water evaporates during the simmer, 1 cup at a time. Hope that helps!
JB
Can you use green lentils instead of split peas? I have 1/3 c. of split peas leftover and was thinking of using green lentils for the other 2/3 c.
Sara Tercero
Hello, yes you can but it won't have the same texture. Split peas get creamy when they cook, and basically disintegrate. Whereas green and brown lentils retain their shape. They will get super mushy ut their outer shell will remain which has a lot of texture. And they have very different cooking times as well. If you combine them, you will find that when the green lentils are cooked the split peas will still need to cook longer. It will be ok, and taste pretty good but the soup will be uglier and lumpier LOL.
JB
Ok, thank you for the explanation Sara!
Sara Tercero
Let me know if you try it!
Melissa
Overall good soup base recipe. I personally found it to be a tad bland, so I added an extra 1/2 tsp of smoked paprika and an extra tablespoon of garlic powder. I ran out of onion, so I also added an extra 2 tbsp of minced onion flakes. To me, this improved it from good to great.
Sara Tercero
Thanks for the feedback Melissa. I do try to make the recipe accessible to most people's palettes. I am really happy that you adjusted for your own flavor intensity preference. That means you are a great cook! I appreciate the review and rating. Glad you enjoyed the soup!