Ultimate Vegetarian Split Pea Soup Recipe

Rainy afternoons always make me crave something warm and nourishing that fills the kitchen with earthy aromas. This Vegetarian Split Pea Soup has become my favorite remedy for gray skies and chilly evenings.

You don’t need a ham bone or bacon to create a deeply satisfying bowl that feels complete. Using smoked paprika and plenty of fresh vegetables gives this soup a depth of flavor that surprises everyone who tries it.

What Makes This Vegetarian Split Pea Soup So Special

The texture becomes incredibly creamy as the peas break down slowly during the simmer. It requires very little active effort, just some chopping and patience while the pot does the heavy lifting.

I appreciate how budget-friendly dried split peas are compared to other protein sources. This meal feeds a crowd for pennies and tastes even better the next day as leftovers.

Many traditional recipes rely heavily on meat for smokiness, but this version proves plants can hold their own. Smoked paprika creates that signature savory profile without a single meat product.

If you enjoyed this hearty bowl, my Irresistible Chicken Pot Pie Soup Recipe brings that same satisfying warmth, and the Quick & Easy Cheeseburger Soup Recipe has become a regular in my meal rotation.

Everything You Need for Perfect Vegetarian Split Pea Soup

Here are the simple ingredients you will need to gather:

• Green split peas: Dry peas that have been picked over and rinsed well.
• Vegetable broth: A rich stock forms the base of the flavor profile.
• Olive oil: Used for sautéing the vegetables.
• Yellow onion: Adds sweetness and depth when cooked down.
• Carrots: Diced fairly small so they cook evenly with the peas.
• Celery stalks: Essential for that classic aromatic soup base.
• Garlic cloves: Minced fresh garlic provides a necessary punch.
• Smoked paprika: The secret ingredient that replaces the smoky flavor of ham.
• Dried thyme: Adds an earthy, herbal note that complements the peas.
• Bay leaves: Simmered in the broth for subtle background flavor.
• Potatoes: Yukon Gold or Russet potatoes add extra body and heartiness.
• Salt and black pepper: Seasoned to taste at the very end.
• Lemon juice: A small squeeze at the finish brightens the heavy flavors.

My Method for Perfect Vegetarian Split Pea Soup

Let’s get cooking with these simple steps:

1. Begin by preparing your split peas to ensure the best final texture. I pour the dry peas onto a baking sheet or large plate to pick out any small stones or shriveled bits, then place them in a fine-mesh sieve. Rinse them thoroughly under cold running water until the water runs mostly clear, which helps remove excess starch and dust.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat until it shimmers. Add the diced onion, carrots, and celery to the pot, stirring frequently for about seven to ten minutes. You want the vegetables to soften and the onions to turn translucent without browning too much, creating a sweet flavor base.
3. Stir in the minced garlic, smoked paprika, and dried thyme, cooking for just one minute until the spices become fragrant. Pour in the vegetable broth and add the rinsed split peas, diced potatoes, and bay leaves. Increase the heat to high to bring the mixture to a rolling boil, then immediately reduce the heat to low.
4. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape, and let it simmer gently for about 60 to 75 minutes. Stir occasionally to prevent the peas from sticking to the bottom of the pot. The soup is ready when the peas have completely broken down and the consistency is thick and creamy.
5. Remove the pot from the heat and fish out the bay leaves before seasoning. Stir in the lemon juice, salt, and plenty of freshly cracked black pepper. If the soup is too thick for your liking, you can stir in a little extra water or broth until it reaches your desired consistency.

My Best Tips for Perfect Vegetarian Split Pea Soup

Rinsing the peas thoroughly before cooking is a step I never skip to remove any dust or debris. Picking through them ensures no small stones end up in your pot, which happens more often than you might think.

If your Vegetarian Split Pea Soup becomes too thick while cooling, simply stir in a splash of water or broth. The peas continue to absorb liquid long after you turn off the heat, so having extra stock handy is smart.

Don’t rush the simmering process if you want that classic, ultra-smooth consistency without using a blender. I let the soup cook until the peas practically dissolve into the broth for the best texture.

How I Like to Serve This Vegetarian Split Pea Soup

A slice of crusty sourdough bread is non-negotiable for me when eating this thick, savory soup. I also like to scatter fresh parsley or homemade croutons on top for a bit of color and crunch.

For an extra rich finish, swirl a teaspoon of good olive oil or a splash of cream into each bowl just before serving. This Vegetarian Split Pea Soup makes a complete meal on its own, but a simple green salad pairs beautifully with it.

Find more cozy meal inspiration and follow me on Pinterest for fresh recipes every week.

Vegetarian Split Pea Soup

---

• Author: Amelia Bryan
• Total Time: 1 hr 30 min
• Yield: 6 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A smoky, hearty, and completely vegetarian split pea soup that uses smoked paprika to achieve a savory depth without meat.

---

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 pound dried green split peas, rinsed and picked over
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

---

Instructions

1. Sort through the dry split peas to remove any debris, then rinse them thoroughly in a colander under cold water.
2. In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened and onions are translucent.
3. Add the minced garlic, smoked paprika, and dried thyme. Cook for about 60 seconds, stirring constantly, until the spices are fragrant.
4. Pour in the vegetable broth and add the split peas, diced potatoes, and bay leaves. Raise the heat to bring the liquid to a boil.
5. Reduce heat to low, cover with the lid slightly ajar, and simmer for 65 to 80 minutes. Stir occasionally to prevent sticking. Cook until peas have broken down and soup is creamy.
6. Remove the bay leaves. Stir in the lemon juice. Season with salt and pepper to taste before serving.

Notes

If you want an even smokier flavor, you can add a drop or two of liquid smoke. The soup thickens significantly as it cools; add water when reheating to loosen it up.

• Prep Time: 15 min
• Cooling Time: 10 min
• Cook Time: 1 hr 15 min
• Category: Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 8g
• Sodium: 480mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 18g
• Protein: 16g
• Cholesterol: 0mg

Keywords: vegetarian split pea soup, meatless soup recipe, healthy dinner, vegan split pea, hearty winter soup