Vegetarian Pea Soup Recipe

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“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings


  • 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
  • 4 cans (14-1/2 ounces each) vegetable broth
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf

Nutritional Facts

1 cup: 244 calories, 2g fat (0 saturated fat), 0 cholesterol, 906mg sodium, 44g carbohydrate (9g sugars, 16g fiber), 17g protein.


  1. 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. Yield: 8 servings (2 quarts).
Originally published as Vegetarian Split Pea Soup in Light & Tasty October/November 2007, p51

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asmith0523 User ID: 1407643 68100
Reviewed Jun. 8, 2013

"I made this soup tonight. After 7-1/2 hours in my slow cooker, most of the liquid had been absorbed and my soup looked like green mashed potatoes after I stirred it. I added about 1/2 cup of water to thin it out before serving it. This soup has very pleasing flavors and it was filling. I will make this again."

kidsandcooking User ID: 6714066 95768
Reviewed Jun. 20, 2012

"The recipe only had 2 stars but it still sounded good to me. My kids and family LOVED it. We are making it again tonight for the 3rd time in 3 weeks. The leeks add a great taste to it."

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