Vegan Split Pea Soup

Introduction & Inspiration

I’m a big fan of hearty, comforting soups, especially during the colder months. This Vegan Split Pea Soup, with its promise of a thick, flavorful, and protein-packed meal made with simple ingredients, immediately appealed to me! It seemed like the perfect dish for a cozy night in, a satisfying lunch, or a make-ahead meal for the week.

My inspiration came from a desire to create a plant-based version of classic split pea soup, which often includes ham or bacon. I wanted something that would be just as flavorful and satisfying, but without any animal products.

My goal was to find a recipe that was both approachable for home cooks and yielded a truly delicious and comforting vegan soup. This Vegan Split Pea Soup seemed to fit the bill perfectly: simple ingredients, a straightforward cooking process, and the potential for endless variations with different vegetables and seasonings.

It is also a perfect meal-prep recipe.

Nostalgic Appeal

Split pea soup, in general, holds a strong nostalgic appeal for many people. It’s a classic comfort food, often associated with childhood memories, family meals, and hearty, satisfying dishes. The thick, creamy texture and savory flavor of split pea soup are instantly recognizable and comforting.

This vegan version, while plant-based, still taps into that same sense of nostalgia by recreating the essential flavors and textures of traditional split pea soup.

The use of common vegetables like onions, carrots, and celery evokes a sense of home-style cooking and simple, wholesome meals.

And the act of simmering a pot of soup on the stovetop, filling the kitchen with its warm and inviting aroma, is a timeless culinary ritual that connects us to generations of home cooks.

Homemade Focus

This Vegan Split Pea Soup is a celebration of homemade goodness, emphasizing the fresh flavors and simple techniques of home cooking. You’re in control of every ingredient, ensuring that they are high-quality and tailored to your preferences.

I appreciate recipes that prioritize whole, unprocessed ingredients and straightforward methods, and this one certainly does. You’re using dried split peas, fresh vegetables, and a few key spices to create a soup that’s far more flavorful and nutritious than anything you could buy pre-made.

The act of dicing the vegetables, sautéing them in olive oil, and simmering the soup until the split peas are tender is a hands-on process that connects you to your food and allows for personalization.

And the relatively long simmering time, while requiring some patience, is essential for developing the soup’s deep, rich flavor and creamy texture. It’s a labor of love that’s well worth the wait.

Flavor Goal

The primary flavor goal of this Vegan Split Pea Soup is a hearty, savory, and slightly smoky flavor with a thick, creamy texture (even without added cream!). It’s a soup that’s both comforting and satisfying, with layers of flavor that develop as it simmers.

The dried split peas provide the base flavor and texture, offering a slightly earthy and nutty note and a naturally creamy consistency when cooked.

The diced onion, carrots, and celery create the classic mirepoix, a foundation of aromatic vegetables that adds sweetness and savory depth to the soup.

The minced garlic contributes a pungent and aromatic flavor that enhances the other ingredients.

The vegetable broth provides the liquid base for the soup, adding depth of flavor.

The diced potato adds heartiness and helps thicken the soup.

The bay leaf and dried thyme add herbaceous notes and complexity to the broth.

The smoked paprika contributes a smoky flavor that mimics the traditional use of ham in split pea soup, making it a key ingredient for achieving a satisfying vegan version.

And the salt and pepper enhance the overall flavor and balance the other ingredients.

Ingredient Insights

Let’s take a closer look at the ingredients that make this Vegan Split Pea Soup so flavorful and nutritious. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

Dried green or brown split peas, rinsed: These are the star of the show, providing the protein, fiber, and creamy texture of the soup. Rinsing them removes any dust or debris.

Onion, diced:

Carrots, diced:

Celery stalks, diced:

Garlic cloves, minced:

Potato, peeled and diced: This adds heartiness and helps thicken the soup naturally.

Vegetable broth or water:

Bay leaf: Adds a subtle, savory depth of flavor.

Dried thyme: This herb complements the other flavors beautifully.

Smoked paprika: This is a crucial ingredient for adding a smoky flavor that mimics the traditional use of ham in split pea soup.

Salt and pepper to taste:

Olive oil:

Fresh parsley for garnish (optional): Adds a pop of freshness and color.

These ingredients are easy to find and create a healthy and tasty soup.

Essential Equipment

You won’t need any specialized equipment. Here’s what you’ll need:

A large pot or Dutch oven: This is essential for cooking the soup. A heavy-bottomed pot is ideal for even heat distribution.

A cutting board and knife: For dicing the vegetables.

A wooden spoon or spatula: For stirring the soup.

Measuring cups and measuring spoons.

That’s all the equipment you need.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 cup dried green or brown split peas, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 potato, peeled and diced
• 6 cups vegetable broth or water
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

This is an efficient list.

Prepare all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Sauté Vegetables. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.

Step 2: Add Garlic. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 3: Add Remaining Ingredients. Stir in the rinsed split peas, diced potato, bay leaf, dried thyme, and smoked paprika. Pour in the vegetable broth or water. Stir to combine.

Step 4: Simmer. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45-50 minutes, or until the split peas are tender and the soup has thickened. Stir occasionally to prevent sticking.

Step 5: Season and Serve. Remove the bay leaf and discard. Season the soup with salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.

These instructions are simple and easy.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My split peas are still hard after the cooking time. Solution: Continue to simmer the soup for a longer period, adding more vegetable broth or water if necessary, until the split peas are tender. Different varieties of split peas may require slightly different cooking times. Also, older split peas can take longer to cook.

Problem: My soup is too thin. Solution: You can continue to simmer the soup, uncovered, to allow some of the liquid to evaporate. You can also mash some of the split peas and potatoes against the side of the pot to thicken the soup naturally, or use an immersion blender to partially blend a portion of the soup.

Problem: My soup is too thick. Solution: Add more vegetable broth or water, a little at a time, until the soup reaches your desired consistency.

Problem: My soup is bland. Solution: add spices.

These tips are very helpful.

Tips and Variations

Here are some tips and variations for this Vegan Split Pea Soup:

Tip: For a richer flavor, use a high-quality vegetable broth.

Variation: Add other vegetables to the soup, such as diced zucchini, bell peppers, or kale.

Tip: If you don’t have dried thyme, you can use other herbs, such as oregano, rosemary, or marjoram.

Variation: Add a squeeze of lemon juice before serving for extra brightness and acidity.

Tip: For a creamier soup, you can stir in a dollop of plain vegan yogurt or cashew cream at the end.

Variation: Add a pinch of red pepper flakes for a touch of heat. Tip: Garnish the soup with croutons, toasted pumpkin seeds, or a drizzle of olive oil.

This recipe offers a lot of options.

Serving and Pairing Suggestions

This Vegan Split Pea Soup is a hearty and versatile dish. Here are some serving and pairing ideas:

Serving: Serve the soup hot, in bowls.

Pairing:

• With crusty bread: Perfect for dipping into the flavorful broth.
• With a side salad: For a lighter and more balanced meal.
• With a grilled cheese sandwich (vegan, if desired): A classic comfort food pairing.

It is perfect for a cozy dinner.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the recipe makes about 4-6 servings) may contain:

• Calories: 200-300
• Fat: 5-8 grams
• Saturated Fat: 1-2 grams
• Cholesterol: 0 mg (vegan recipe)
• Sodium: 400-600 mg (depending on the broth used)
• Total Carbs.: 40-50 grams
• Dietary Fiber: 10-15 grams
• Sugars: 5-8 grams
• Protein: 15-20 grams

This Vegan Split Pea Soup is a very healthy and nutritious meal, providing a good source of protein, fiber, and vitamins from the split peas and vegetables.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Vegan Split Pea Soup is a hearty, flavorful, and nutritious soup made with dried split peas, vegetables (onion, carrots, celery, garlic, potato), vegetable broth, and seasonings (bay leaf, thyme, smoked paprika). It’s simmered until the split peas are tender and the flavors have melded, and then seasoned to taste.

Q&A:

Q: Can I make this soup ahead of time? A: Yes! Split pea soup often tastes even better the next day. You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Can I freeze this soup? A: Yes, this soup freezes well. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Q: I don’t have smoked paprika. What can I use instead? A: You can use regular paprika, or you can omit it altogether. Smoked paprika adds a distinctive smoky flavor that mimics the traditional use of ham in split pea soup, but the soup will still be delicious without it.

Q: Can I use a slow cooker or Instant Pot? A: Yes, this recipe can be adapted for a slow cooker or Instant Pot. For a slow cooker, combine all ingredients and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, sauté the vegetables as directed, then add the remaining ingredients and cook on high pressure for 10-15 minutes, followed by a natural pressure release.

Q: Can I add some ham? A: It would not be vegan anymore.