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Vegetarian Split Pea Soup Recipe
Vegetarian Split Pea Soup Recipe photo by Taste of Home

Vegetarian Split Pea Soup Recipe

Read Reviews (23)
4.9 23
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Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 7 servings


  • 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
  • 5 tablespoons shredded carrots
  • 2 green onions, sliced

Nutritional Facts

One serving (1 cup) equals 204 calories, 1 g fat (0.55 g saturated fat), 0 cholesterol, 1047 mg sodium, 37 g carbohydrate, 13 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.


  1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
  2. Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots and green onions. Yield: 7 servings.
Originally published as Vegetarian Split Pea Soup in Light & Tasty February/March 2004, p61

Nutritional Facts

One serving (1 cup) equals 204 calories, 1 g fat (0.55 g saturated fat), 0 cholesterol, 1047 mg sodium, 37 g carbohydrate, 13 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

Reviews for Vegetarian Split Pea Soup(23)

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Reviewed Apr. 23, 2014

Fantastic soup, but as a FORMER sufferer of high blood pressure, I skipped the gram of sodium per serving by using water instead of commercial veggie broth. To my palate there was no lack of flavor.

Reviewed Mar. 31, 2014

This was really good! I've never had split pea soup before, but I think I'm a new fan. I love how much veggie goodness is packed in here.

Reviewed Mar. 24, 2014

This is just as good as any pea soup I've had out and I will make this again. I made my own broth to use because I didn't want the sodium laden store bought and I don't like the taste anyway. I didn't use cumin either, but I did give it a SLIGHT, splash of liquid smoke to mimic the smoky flavor of a ham bone. The last batch I didn't puree, just to give it some substance. Enjoying now, yum!

Reviewed Feb. 12, 2014

Great soup that doesn't require meat at all. My 26 year old son loves it with a grilled cheese sandwich alongside! I did make some changes from the original recipe. I have made this soup twice. I did not do the blender thing. It's really not necessary. Using 3 qts. veg broth. Soup was too thick last time.2 1/2 cups peas8 medium small carrots4 large cloves garlic (never too much garlic!)1 lg bay leaffresh thymeNo marjoram, basil, celery, or cumin only b/c I don't have these things. I do have cumin but I don't want it to taste Mexican. I used thyme because it's in the garden and other reviewers used it. I used bay because others did and I had some. The soup turned out terrific!This soup will foam will bringing it to a boil. It isn't a problem.All ingredients are organic. Broth is Whole Foods 365 organic vegetable broth. This time I used 2-1 1/2 qt. containers because the price is better on this larger size box. Do NOT salt until the end. The broth has salt in it. Wait until the end and salt to taste. I think a dollop of sour cream or plain yogurt as a garnish would be deluxe!

Reviewed Feb. 5, 2014

Really super recipe, easy and delicious. I did not need to puree the soup, everything just fell apart into thick deliciousness with occasional beautiful chunks of carrot (I used red and orange carrots and it's just beautiful). I did not add salt. It did not need more because of high salt that was already in the bouillon (Organic Gourmet). Very pleased. This recipe is now my go to for pea soup. Thanks!

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