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Vegetarian Split Pea Soup Recipe

Vegetarian Split Pea Soup

Steven
This Vegetarian Split Pea Soup Recipe proves that you do not need a ham bone to make a bowl of split pea soup that is rich, deeply satisfying, and full of flavor. The secret weapon is smoked paprika, which adds incredible smoky depth.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

  • Dutch oven - Heavy-bottomed, at least 6 quarts
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Ladle
  • Immersion Blender - Optional, for a smoother texture
  • Measuring cups and spoons
  • Fine-mesh strainer - For rinsing peas
  • Vegetable peeler

Ingredients
  

  • 1 lb green split peas - 450g dried, rinsed
  • 2 tablespoons olive oil
  • 1 large yellow onion - diced
  • 3 cloves garlic - minced
  • 3 medium carrots - peeled and diced
  • 3 stalks celery - diced
  • 2 medium Yukon Gold potatoes - peeled and cut into ½-inch cubes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups low-sodium vegetable broth - 1.4 liters
  • 2 cups water - 480ml
  • 1 tablespoon fresh lemon juice - added at the end
  • salt - to taste
  • black pepper - to taste
  • fresh parsley - for garnish, optional

Instructions
 

  • Rinse the split peas thoroughly under cold water in a fine mesh strainer, picking out any debris or shriveled peas. Set aside to drain.
  • Prepare all vegetables: dice the onion, mince the garlic, dice the carrots and celery, and cut the potatoes into ½-inch cubes.
  • Heat olive oil in a large Dutch oven over medium heat. Sauté the diced onion for 5-7 minutes until translucent and soft. Add the minced garlic and cook for 1 minute until fragrant.
  • Add the smoked paprika and dried thyme, stirring for 30 seconds to bloom the spices. Add the diced carrots and celery and cook for 3-4 minutes until they begin to soften.
  • Pour in the vegetable broth and water, then add the rinsed split peas, bay leaf, and cubed potatoes. Stir to combine and bring to a full boil over medium-high heat.
  • Reduce heat to low and simmer gently for 60-75 minutes, stirring every 15 minutes, until the peas are very soft and starting to break down.
  • Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamier texture if desired. Stir in the fresh lemon juice and season generously with salt and black pepper.
  • Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and an extra pinch of smoked paprika if desired. Serve with crusty bread.

Notes

  • Do not skip rinsing: Always rinse dried split peas to remove dust and any debris before cooking.
  • Check the age of your peas: Old split peas (over a year old) may never fully soften. Buy fresh for best results.
  • Simmer gently: A rapid boil can toughen the peas. Maintain a gentle simmer for creamy texture.
  • Bloom your spices: Cooking the smoked paprika and thyme in oil before adding liquid activates their flavor compounds.
  • Season at the end: Add most of your salt after cooking, as the liquid reduces and concentrates during simmering.
  • Use low-sodium broth: This gives you full control over the final salt level.
  • Lemon juice magic: Adding acid at the end brightens the flavor and balances the earthiness without slowing down the softening of the peas.
  • Storage: This soup thickens as it cools. Add a splash of broth or water when reheating to reach your desired consistency.
  • Freezer-friendly: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Flavor develops overnight: This soup tastes even better the next day as the flavors continue to meld together.
Keyword hearty vegetarian soup, split pea soup no ham, vegan split pea soup, vegetarian split pea soup