Vegetarian Split Pea Soup Recipe (Quick and Easy)
This vegetarian split pea soup recipe is made without ham, requires no soaking of peas, and is so flavorful, yet quick and easy to make. Want it vegan? Just use vegetable stock.
Originally published October 25th, 2013.
I’ve been making this vegetarian split pea soup recipe since before my kids were born.
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One of the nicest things about having this website is that my son, Steven, who attends Georgetown University, can find a lot of the the recipes for simple dishes he’s used to eating at home. He has no meal plan this year so it’s great that he can cook for himself. (Please note: this is republished from 7 years ago, my son graduated from university 5 years ago.)
Incidentally, I just sent him a care package last week, which included an immersion blender, and bags of lentils, beans, and split peas so he can make this green pea and potato soup. Yes, I know, it’s not your typical care package, but I did include some British chocolate. However, I must add that he wasn’t too excited about the chocolate as he hasn’t been eating any sweets for the past month or so.
Is he really my son?
Another similar, super easy and tasty recipe: celery soup!
Can I Make This Split Pea Soup Vegan?
It’s so easy to make this soup vegan! All you have to do is skip the milk at the end (or you can use a plant based milk).
You may also enjoy this other pea soup recipe using fresh or frozen peas.
In short, I’m posting this vegetarian split pea soup recipe for Steven, but I hope you’ll try it too! There’s no ham in this recipe which makes it super easy to make. And if you only have chicken stock (it will no longer by vegetarian), but if you don’t mind, it’s still delicious!
Try these savory parsnip scones to enjoy alongside any creamy soup! We’re addicted!
It’s a lighter version of the standard, thick and heavy split pea soup, and (I think) it tastes even better. Add some warm, crusty bread, or some garlic croutons, and you’ll be in soup heaven! If you’ve ever had pea and potato soup and loved it, this is the recipe you’ve been looking for.
Vegetarian Split Pea Soup Recipe
I’ve been making this for so long, I don’t remember the source serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil
- onion
- vegetarian stock
- split peas
- potatoes
- salt
- pepper
- milk/cream (optional)
Directions
Prepare the Soup Base
In a large pot, sauté the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft. Add the stock.
Next add the split peas.
Then the potatoes, and stir well.
Simmer
Next, bring to a boil, and add salt. Then reduce the heat and simmer on low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
Blend the Split Pea Soup
Remove from heat and blend until smooth with an immersion blender or a counter-top blender.
The soup should be completely smooth. Taste for salt and pepper; add as needed.
Finally, add a splash of milk, cream or half and half, if desired.
Serve the Split Pea Soup
Serve this vegetarian split pea soup recipe immediately. While it’s hot, ladle into bowls with more black pepper and crusty bread, or croutons.
Enjoy; it’s a fabulously guilt-free, delicious soup!
Here’s a Greek spring soup recipe from What a Girl Eats, if you’re in the mood for soups!
Check out my other 39 SOUP RECIPES! Just four of them are below; which is your favorite?
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Split Pea Soup (without ham)
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 onion (large, chopped)
- 5 ½ cups vegetable stock (chicken stock works if you don't care if it's vegetarian or vegan)
- 1 cup dried split peas (rinsed)
- 2 potatoes (medium sized, peeled and diced)
- 1 tsp Kosher salt
- ¼ tsp black pepper (more or less, to taste)
- 2 oz milk (cream or half and half, optional-more or less as desired)
Instructions
- In a large pot, saute the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft. Add the stock.
- Then add the peas and potatoes, and stir well.
- Bring to a boil, add salt; then reduce heat and simmer over low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
- Remove from heat and blend until smooth, with immersion blender or a counter-top blender. Taste for salt and pepper; add as needed.
- Add a splash of milk, cream, or half and half, if desired. (I frequently use half and half.) Serve split pea soup hot with extra pepper and crusty bread, or croutons.
Notes
- Nutrition info includes the splash of milk.
Nutrition
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Has anyone made it with fresh garlic with the onions?
Great soup. I don’t always like split pea soup, but this was very good. I really like the texture that the potatoes provide. My spousal equivalent liked it too.
I used about 4 cups of stock as I don’t like to too thin, and I added a dash of mild tabasco sauce for a little kick. I used my food processor to blend the soup as I couldn’t find my immersion blender attachment.
The perfect store cupboard soup for a chilly day!
It truly is, Camilla!
I forgot to mention that I reduced the amount of stock to 4 cups..perfect proportion..one can always add more if one wants a thinner soup
What I love about this recipe is that it needs so few ingredients…I Have made split pea soup with more than a dozen ingredients! who needs that? I am about to make it again..keep it simple!
That’s it, Karen! Fewer, good quality ingredients are key to Mediterranean cuisine and many other delicious, healthy dishes! So many people miss this crux of cooking! Hope you find more of my soups/recipes to enjoy!