Classic Vegan Split Pea Soup

Vegan split pea soup, a cool-weather classic, is hearty, filling, high in protein, and economical. This main-dish soup recipe thickens quite a bit as it stands, making for delightfully stretched leftovers.

This soup is the edible equivalent of a comforting blanket on chilly days. If you prepare it on a Sunday, it will serve you well for half the week or so, depending on how large a household you’re feeding.

This soup freezes well: And once you’ve had enough, you can pop it in the freezer (try freezing single portions), and take it out when the craving for a thick soup strikes again. It also makes a great thermos lunch offering.

Variation — thin with coconut milk: When thinning out leftover soup that has thickened with refrigeration, or if the soup is too thick from the get-go, use unsweetened light coconut milk in place of water for a rich flavor.

What to serve with Vegan Split Pea Soup

• Serve with a fresh flatbread like pita or naan, or a fresh sourdough. Add a simple salad of mixed tender greens, tomatoes, cucumbers, and peppers.
• Another idea: serve with Middle Eastern Fattouche Salad, in which crisp pita pieces mingle deliciously with the salad ingredients.

Explore more …

• Moroccan Lentil and Chickpea Soup (Harira)
• Curried Red Lentil Soup with Sweet Potatoes and Greens
• Curry Coconut Red Lentil Soup

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Yield: 8

Classic Vegan Split Pea Soup

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Vegan split pea soup, a cool-weather classic, is hearty, filling, high in protein, and economical. This main-dish soup thickens quite a bit as it stands, allowing you to stretch its leftovers.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped

• 3 to 4 cloves garlic, finely chopped
• 3 medium carrots, peeled and diced

• 2 celery stalks, diced
• 2 medium potatoes (preferably golden), peeled and diced
• 8 cups water
• 2 cups dried green or yellow split peas, rinsed
• 1 tablespoon salt-free seasoning blend (like Mrs. Dash® or Spike®)
• 2 teaspoons good-quality curry powder
• 2 teaspoons barbecue seasoning, optional (but highly recommended; see Note)
• 2 teaspoons grated fresh or bottled ginger
• Salt and freshly ground pepper to taste


Optional toppings

• Minced fresh herbs (cilantro, parsley, and/or dill), as desired

• Baby spinach, arugula, or chopped chard, wilted

Instructions

1. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent.
2. Add the garlic, carrots, and celery. Continue to sauté for 5 minutes, stirring often.
3. Add all the remaining ingredients except the salt and pepper and optional toppings. Bring to a slow boil, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 hour. Stir occasionally, and add small amounts of water if the consistency gets too thick. You want this to be a thick soup, but don’t let it become a solid mass. 
4. When the peas are done, do a final adjustment of the consistency with more water as needed, then season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so to develop flavor. 
5. The soup thickens considerably as it stands at room temperature and especially after refrigeration; continue to thin with additional water (or see the coconut milk variation) as needed and adjust the seasonings.

Notes

Barbecue seasoning blends are available in the spice section of most supermarkets. A brand I like is McCormick's Grill Mates®. It comes in several varieties, including mesquite, smoky maple, and more. Any variety will work well in this sauce.

Variation

Thin with coconut milk: Once you’ve used the original 8 cups of water, use unsweetened light coconut milk in place of additional water for a rich flavor.

See lots more delicious vegan soups & stews.