Best 12 Vegetarian Pea Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all vegetarians and pea enthusiasts! Discover the delightful simplicity and wholesome goodness of our hearty split pea soup recipe. Crafted with an aromatic blend of spices and fresh herbs, this comforting soup is brimming with tender split peas, crisp vegetables, and a rich, flavorful broth. Prepare to be amazed by its creamy texture and satisfying taste.

But that's not all! This versatile recipe offers three delightful variations to suit your preferences. If you're craving a smoky twist, our smoked paprika split pea soup will tantalize your taste buds. For those who love a touch of heat, our spicy split pea soup, infused with chili and cumin, will warm you from the inside out. And for those seeking a lighter option, our vegan split pea soup, prepared with almond milk instead of cream, will satisfy your cravings without compromising on flavor.

Whether you're a seasoned vegetarian or simply looking for a nutritious and delicious meatless meal, this collection of split pea soup recipes is sure to become a staple in your kitchen. So put on your apron, gather your ingredients, and embark on a culinary journey that will nourish your body and soul.

Let's cook with our recipes!

VEGETARIAN SPLIT PEA SOUP



Vegetarian Split Pea Soup image

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

Steps:

  • In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

VEGETARIAN SLOW COOKER SPLIT PEA SOUP



Vegetarian Slow Cooker Split Pea Soup image

Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.

Provided by whifflellama

Categories     Onions

Time 4h10m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 8

16 ounces split peas
4 medium carrots, peeled and diced
1 -1 1/2 cup white onion, chopped
2 garlic cloves, smashed
1 bay leaf
1 tablespoon salt
1/2 teaspoon pepper
6 cups hot water

Steps:

  • Layer ingredients in order listed above. Do not stir
  • Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
  • Remove bay leaf and garlic (if it has held together) before serving.

VEGETARIAN SPLIT PEA SOUP



Vegetarian Split Pea Soup image

Make and share this Vegetarian Split Pea Soup recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups dried split peas
7 cups water (may need more) or 7 cups vegetable stock (may need more)
1 bay leaf
2 teaspoons salt
1 teaspoon dry mustard
2 cups onions, minced
4 medium garlic cloves, minced
3 stalks celery, minced
2 medium carrots, sliced
1 potato, diced
fresh ground black pepper
1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)
sesame oil (optional)
fresh ripe tomatoes, diced (optional)
fresh parsley, minced (optional)

Steps:

  • Place first 5 ingredients in a large pot.
  • Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
  • Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
  • Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
  • Season to taste with pepper and vinegar.
  • Serve with a drizzle of sesame oil, diced tomato and minced parsley.

VEGETARIAN SPLIT PEA SOUP



Vegetarian Split Pea Soup image

Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.

Provided by Lura

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Yield 6

Number Of Ingredients 11

¾ cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 ½ cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
½ teaspoon dried chipotle chile pepper
salt and pepper to taste

Steps:

  • Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
  • In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
  • Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
  • Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 50.7 g, Fat 3.5 g, Fiber 11.7 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 341.9 mg, Sugar 9.3 g

CROCK POT VEGETARIAN SPLIT PEA & CAULIFLOWER SOUP WITH OPTIONAL HAM ADD-IN



Crock Pot Vegetarian Split Pea & Cauliflower Soup with Optional Ham Add-In image

This vegetarian-at-its-roots split pea soup is comforting and familiar, with warm smoky notes thanks to the cumin and smoked paprika. Just add ham at the end for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion (diced (about 2 cups))
1 stalk celery (diced (about 1/2 cup))
2 cloves garlic (minced)
3 cups cauliflower florets (chopped into 1/2-inch pieces)
2 cups dried split peas
6 cups vegetable broth
1 teaspoon cumin
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon salt
1 bay leaf
Additional salt and freshly-ground black pepper to taste
Olive oil and smoked paprika for garnish
Ham add-in
1/4 cup diced ham per serving

Steps:

  • In a saute pan over medium heat, add 1 tablespoon olive oil, onion, and celery. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook one more minute. Add to 4.5-quart or larger Crock Pot along with cauliflower, split peas, vegetable broth, cumin, sage, thyme, 1/2 teaspoon salt, and bay leaf.
  • Cook on low for 8 hours, or until split peas are completely soft.
  • Taste and add additional salt and pepper if needed.
  • If adding ham, remove about 1 1/2 cups per serving to a saucepan and stir in 1/4 cup diced ham. Heat together for about 10 minutes.
  • Serve with a drizzle of olive oil and a sprinkle of smoked paprika. Top carnivorous servings with additional chopped ham if desired.

SPLIT PEA SOUP, VEGETARIAN, EASY



Split Pea Soup, Vegetarian, Easy image

Make and share this Split Pea Soup, Vegetarian, Easy recipe from Food.com.

Provided by personalchef

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb split peas
4 (14 ounce) cans vegetable broth
1 cup onion, Diced
2 tablespoons butter
4 carrots, Diced
1 cup water
salt and pepper

Steps:

  • Rinse and pick through peas to remove any unpleasant bits.
  • Bring 2 cans vegetable broth to boil in large saucepan.
  • Meanwhile, sauté onion in butter until just translucent, not soft.
  • Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.
  • In a separate pan, cook carrots in water till tender. Chop into fine pieces.
  • When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
  • Return to pan and add finely chopped carrots.
  • Heat through and serve. Soup should be very thick and creamy.

Nutrition Facts : Calories 319.6, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 68.2, Carbohydrate 52.2, Fiber 20.8, Sugar 9, Protein 19.2

VEGETARIAN CROCK POT SPLIT PEA SOUP



Vegetarian Crock Pot Split Pea Soup image

This is a healthy alternate to canned soup that is high in sodium. I found this recipe originally on the Nesco website and adapted it for my taste and for use in a crock pot.

Provided by Maureenie

Categories     Long Grain Rice

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely minced
2 celery ribs, chopped
2 carrots, chopped
1 (16 ounce) bag dried split peas, rinsed and cleaned
water (see below)
1 cup regular uncooked long grain rice
1/4 cup reduced fat margarine
1/2 teaspoon ground black pepper

Steps:

  • Heat fry pan and add oil, then onion, garlic, celery, and carrots.
  • Saute vegetables until soft.
  • Add sauteed vegetables to 6-quart crock pot.
  • Then add split peas and enough water to half full capacity.
  • Cover and cook on high for four hours until peas are tender.
  • Stir in rice and recover. Cook rice for another two hours until rice is tender. Add additional water if necessary to keep it at about half full capacity.
  • Before serving, add pepper and margarine and stir until melted.

Nutrition Facts : Calories 467.3, Fat 9.9, SaturatedFat 1.4, Sodium 112, Carbohydrate 74.8, Fiber 20.8, Sugar 8.1, Protein 21.3

YELLOW SPLIT PEA SOUP--VEGETARIAN/VEGAN



Yellow Split Pea Soup--Vegetarian/Vegan image

This is from a veg cookbook purchased on the checkout lane at the grocery store but I'm not sure which. It is a lovely soup, and it gets better over a day or so. The ingredient list appears lengthy, but it is largely due to the yummy combination of spices. The original recipe calls for a combination of any veggies as long as you reach 4 cups (or a 16 oz bag of frozen veggies). I list specific veggies here as they are the ones recommended in the recipe.

Provided by smellyvegetarian

Categories     Vegan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 cups water
1/2 teaspoon salt
1 cup yellow split peas (dry)
1 cup green beans
1 cup cauliflower
1 cup broccoli
1 cup carrot
1 teaspoon curry powder
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon ginger
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

Steps:

  • In a medium pan bring water and salt to a boil; add split peas and return to boiling. Reduce heat and simmer, covered, about 45 minutes or until tender. Do not drain.
  • Meanwhile, steam vegetables until crisp tender.
  • In a small skillet, cook curry powder, cumin, turmeric, ginger, and red pepper in hot oil for 1-2 minutes or until fragrant.
  • In a food processor or blender combine the undrained split peas and the spice mixture. Process until combined. If too thick, add water or warm broth. Transfer back to the medium saucepan and stir in the steamed vegetables. Heat through and serve.
  • FOR WHAT IT'S WORTH--I highly recommend just leaving the split peas in the pan, adding spices, and using an immersion blender! Much simpler, and fewer dishes to wash :).

Nutrition Facts : Calories 238.1, Fat 4.5, SaturatedFat 0.6, Sodium 345.6, Carbohydrate 38.2, Fiber 15.6, Sugar 7.2, Protein 14.2

VEGETARIAN PEA SOUP



Vegetarian Pea Soup image

I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! -Corrie Gamache, Palmyra, Virginia

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 package (16 ounces) dried green split peas, rinsed
1 medium leek (white portion only), chopped
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped
1 garlic clove, minced
1/4 cup minced fresh parsley
2 cartons (32 ounces each) reduced-sodium vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Stir before serving.

Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 16g fiber), Protein 15g protein.

THAI TWIST SLOW COOKER VEGETARIAN SPLIT PEA SOUP



Thai Twist Slow Cooker Vegetarian Split Pea Soup image

Some days you just need a slow cooker meal...! Love soups and was looking for something a little different. If you have an open jar or packet of thai curry paste in your fridge, and you like the flavour of it, this is another way to enjoy it. Most of the items are pantry staples, which is how this came to be, and it's fairly low calorie/low fat. I made it to fit a small crock pot (2.5 Q I think)....yields enough for 2 good sized portions. If you use a larger crock pot you would probably have to double the recipe. Some flat bread on the side makes it a meal.

Provided by magpie diner

Categories     Easy

Time 4h15m

Yield 3 1/2 cups, 2-3 serving(s)

Number Of Ingredients 16

1/2 onion, diced
1 stalk celery, diced
1 carrot, diced
1/2 cup split peas, green, dried
1/4 cup pearl barley
1/4 cup red lentil, dried
2 teaspoons Braggs liquid aminos
1 teaspoon garlic, minced, use fresh or garlic powder, it won't matter much
2 teaspoons Thai curry paste
2 cups vegetable stock, or use 1 bouillon cube or equivelant stock powder
1 cup water
1 teaspoon vinegar
1 teaspoon dried fenugreek leaves
1 bay leaf
2 fresh lime leaves, dried
1/4 cup light coconut milk

Steps:

  • Add the items to your slow cooker and stir.
  • In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.

Nutrition Facts : Calories 368.2, Fat 1.5, SaturatedFat 0.3, Sodium 51.9, Carbohydrate 70.1, Fiber 20.6, Sugar 7.1, Protein 21.3

VEGETARIAN SPLIT PEA SOUP RECIPE



Vegetarian Split Pea Soup Recipe image

Make and share this Vegetarian Split Pea Soup Recipe recipe from Food.com.

Provided by bitterman

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/3 cup chopped carrot
1/3 cup finely chopped celery
1/3 cup finely chopped onion
1/4 teaspoon dried thyme
fresh ground black pepper
1 1/2 quarts vegetable stock
2 cups dried split peas
salt

Steps:

  • Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
  • Add the stock and split peas, and bring to a boil quickly over high heat.
  • Lower the heat and simmer until the peas are tender, about 1 hour.
  • Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
  • If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
  • Add salt and additional pepper to taste.

VEGETARIAN SPLIT-PEA SOUP



Vegetarian Split-Pea Soup image

Categories     Vegetarian     Pea     Simmer     Boil

Yield serves 8

Number Of Ingredients 9

3 cups dried split peas, rinsed and picked over
1 1/2 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
7 medium carrots, sliced 1/2 inch thick (3 cups)
2 green bell peppers, ribs and seeds removed, cut into 1/4-inch pieces (2 cups)
2 medium onions, cut into 1/2-inch pieces (2 cups)
2 garlic cloves, minced
1 teaspoon dried thyme
4 quarts water
Coarse salt and ground pepper

Steps:

  • In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and the water. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Skim foam from the surface as needed.
  • Season soup with salt and pepper, and add more water if necessary to achieve a consistency that is smooth but not too thick. Serve hot.
  • Freezing tip
  • Once cooled, the soup can be frozen in single-serving microwave-safe containers. Defrost each portion at room temperature, then reheat in the microwave.
  • nutrition information
  • (Per Serving)
  • Calories: 349
  • Fat: 1.1g (0.2g Saturated Fat)
  • Protein: 20.7g
  • Carbohydrates: 67g
  • Fiber: 22g

Tips:

  • To make the soup creamier, use an immersion blender to puree some of the peas before adding the rest of the ingredients.
  • For a thicker soup, add more peas or use less broth.
  • To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
  • For a more flavorful soup, use vegetable broth instead of water.
  • Serve the soup with a dollop of sour cream, a sprinkle of chives, or a crusty bread.

Conclusion:

This vegetarian pea soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a vegetarian or not, this soup is sure to become a favorite.

Related Topics