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Vegan Split Pea Soup

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 qts 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


I often ask my fans what they would like, and this week they said VEGAN SPLIT PEA SOUP! PERFECT because it's REAL FOOD and real inexpensive!


Units Scale
  • 1 onion
  • 2 carrots
  • 2 ribs celery
  • 2 potatoes
  • 4 cloves garlic
  • 3 cups low-sodium veggie broth
  • 2 cups water
  • 1 T low-sodium soy sauce (or tamari)
  • 1 tsp. Italian seasoning
  • 2 bay leaves
  • 2 cups (16 oz split peas)
  • 1/2 tsp liquid smoke
  • 1/2 c. unsweetened almond milk
  • salt and pepper to taste


  1. Dice the onion, celery, carrots, and potatoes and add to a 6 qt. Dutch Oven
  2. Saute the veggies in a few tablespoons of water or veg broth until slightly softened (about 2-3 minutes on med-low heat).
  3. Mince the garlic and stir that in for about 30 seconds 
  4. Pick through the split peas, removing any rocks or debris, and give them a good rinsing. Add to the pot with the veggies. 
  5. Add the water, veggie broth, tamari, Italian seasoning, and bay leaves, and increase the heat until the soup just starts to boil.
  6. Reduce the heat and let it simmer for 45 minutes. 
  7. Taste for seasoning and to make sure the split peas are tender, add salt & pepper to taste. 
  8. Stir in the liquid smoke if using, alternatively, you can add a little smoked paprika instead
  9. Turn off the heat, slowly stir in the almond milk, and with an immersion blender - blend 1-2 cups of the soup. Alternatively, you can remove 2 cups, add that to your stand blender, and then stir that back in. 
  10. Recheck for seasoning and serve with your favorite crusty bread. 


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Keywords: vegan split pea soup