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Vegan Split Pea Soup Recipe
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4.53 from 19 votes

Vegan Split Pea Soup

Hearty, thick, and full of veggies, vegan split pea soup is filling, delicious, and easy to make. Make it on the stovetop, in the Instant Pot or throw everything in the crockpot and walk out the door. Dinner will be waiting when you get home.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soups
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 235kcal



  • 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
  • Stir
  • Bring to a boil and stir, then reduce heat to simmer, and simmer uncovered for 1 hour, stirring occasionally.
  • The split peas will breakdown and create a creamy broth

Instant Pot

  • 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


  • I suggest rinsing the split peas before adding them to the soup. Like lentils, split peas often have dirt or debris that should be removed before cooking.
  • Chop the vegetables into small and similar sizes, so they cook evenly. I suggest using a vegetable chopper on the small chopping setting.
  • If you enjoy soup as much as I do, consider doubling the recipe and use soup freezer cubes to freeze and store your favorite soup recipes.
  • If you don't like slightly spicy foods, skip the jalapeno and red pepper flakes.
  • When working with jalapenos, always wear gloves and remove the seeds and veins of the jalapeno before chopping.
  • If you like soup extra spicy, add a few jalapeno seeds into the soup pot.
  • Serve the soup with a garden salad and some crusty bread!


Serving: 10g | Calories: 235kcal | Carbohydrates: 46g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1248mg | Potassium: 824mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3652IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 3mg