recipe, soup, vegan, vegetarian

Vegan Split Pea Soup

Thick, hearty and comforting – you won’t even miss the ham!


  • 1 tablespoon of EVOO
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 cloves garlic, chopped
  • 2 cups dry split peas
  • 1/2 cup barley or brown rice
  • 7 – 9 cups of water
  • 4 carrots, chopped
  • 4 stalks of celery, chopped
  • 3 white potatoes, diced
  • 1/2 cup chopped parsley or 3 tablespoons dried
  • 1 teaspoon dried basil
  • salt and pepper to taste

In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Cook for 5 minutes or until tender but not burnt. Add 7 cups of water with split peas and barley/rice. Salt and pepper, stir and bring to a boil. Reduce heat, cover and simmer for an hour and a half, stirring and adding water if needed.

Add carrots, celery, potato and herbs. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. Check taste to see if it needs more salt or pepper.

Serve with crusty bread.

Serves 6-8 people.


8 thoughts on “Vegan Split Pea Soup”

  1. I really liked this soup (and I'm not a soup eater… nor am I a pea eater!). Love the barley in it!! I just noticed though that I left out the bay leaf and when I checked I see that it's not in the recipe. I assume it should be added with the water, split peas and barley?

  2. ooooh yummy. I just made a veg version of split pea soup last week! So THRILLED it's popping up here and there! I LOVE whole family goes gaga over it!xoxoGreat minds Tash…great minds!:)

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