As soon as the temperatures get cooler outside, I crave hot, savory soups. I love soup, regardless of the type, and the thicker and creamier the soup, the better. Vegan crockpot split pea soup, for example, is one of my favorites because not only is it thick and creamy, and it's loaded with veggies.
Even though many people don't like peas, split peas are different than fresh or frozen peas. Compared to lentils, split peas come from plants designed explicitly for drying peas and creating split peas. So despite their commonalities, split peas and lentils are different.
What is the difference between split peas and lentils?
Split peas, a form of legume, somewhat like lentils, are yellow or green and harvested to be dried. When harvested, split peas are split in half, which is why they are called split peas. Split peas, for instance, do not need to be soaked because of being split in half. Unlike lentils, split peas become creamy when cooked through.
Similar to lentils, split peas are high in fiber, protein and very low in fat. For that reason, eating split peas as well as lentils is highly recommended on a plant-based diet.
Stovetop, crockpot, or Instant Pot Cooking
But, using an Instant Pot is even easier! Regardless of your preferred cooking method, the soup tastes fabulous any way it's cooked.
But, if you want to use your crockpot instead, it is just as easy as the stovetop or Instant Pot version. The benefit of the crockpot, which I find pretty appealing, is throwing everything in the base, turning it on, and walking away.
Furthermore, you can put all the ingredients in the crockpot base, refrigerate it overnight, and turn it on before leaving for work. As a result, it isn't necessary to add the ingredients in the morning since no one has time.
If you opt for the stovetop method as I did, it is just as simple. The only difference is a quick step-by-step process and occasionally stirring while the soup simmers. Either way makes a huge pot of soup for lunch, dinner or packs well in containers for work.
How to make vegan split pea soup various vegetables for more nutrition
Vegan split pea soup is hearty, but adding more vegetables makes it more nutritious.
This supreme split pea soup recipe will fill you up with six vegetables without any oil or anything added other than a plethora of veggies and organic vegetable broth. This soup is more like a stew!
Once cooked through, the split peas become creamy and break down, making a thick broth full of vegetables. Each bite is heartier than the last; the more you eat, the happier you will feel.
If you're following a plant-based lifestyle, a variety of vegetables is a must, and this soup packs it all in one bowl. You can even hide those "not so favorite veggies" in the soup without any little ones knowing.
And, if you love soup as much as I do, try these thick and hearty soups:
- Hungarian Mushroom Soup
- Cauliflower Bisque Soup with Paprika and Chives
- Vegan Thai Curried Cauliflower Lentil Soup
- Cream of Tomato Soup
- Creamy White Bean Soup
- Vegan Clam Chowder Oh My!
- Wild Rice Soup with Mushrooms
- How to Make Your Own Vegan Pasta Fagioli Soup
- Curried Cauliflower Soup Recipe
Honestly, I could eat soup every day of my life. Soups on!
Vegan Split Pea Soup
- 8 cups organic vegetable broth
- 1 pound dried split peas rinsed
- 1 large onion diced small
- 3 carrots diced small
- 3 stalks celery diced small
- 1 jalapeno seeded and diced small
- 3 baking potatoes diced small
- 3 cloves garlic minced
- 2 teaspoons liquid smoke I used hickory flavor
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 6 sprigs fresh thyme
- 1 teaspoon red pepper flakes
- 2 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 bay leaf
- Rinse and drain 1 pound of dried split peas
- In a large soup pot, saute onions and garlic until translucent
- Add a small amount of vegetable broth to prevent sticking
- Add all herbs and seasonings
- Add carrots, celery, and potatoes
- Add bay leaf
- Add split peas
- Pour vegetable broth over the top of all the ingredients
- Bring to a boil and stir, then reduce heat to simmer, and simmer uncovered for 1 hour, stirring occasionally.
- Split peas will breakdown and create a creamy broth
- Turn pressure cooker to the "sauté" setting.
- Sauté onion, celery, potatoes, jalapeno, and carrots for about 5 minutes, until softened.
- Add the split peas, vegetable broth, herbs and spices, liquid smoke, and the bay leaf.
- Turn off the "sauté" function.
- Cover pressure cooker and set to manual, high pressure for 15 minutes.
- Allow the pressure to release for 10-15 minutes naturally.
- Then, use the quick release function.
- Taste and season with salt and pepper if necessary (see notes). Serve immediately, store in your refrigerator for up to 1 week, or freezer in an airtight container for up to 6 months.
- Add all ingredients to the base of the crockpot and stir
- Cover and cook for 8 hours on LOW or 4 hours on HIGH
- Taste and adjust spices to taste
- Serve with a sprig of thyme on top
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂