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Vegetarian Pea Soup

I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! —Corrie Gamache, Palmyra, Virginia
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    8 servings (2 quarts)


  • 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
  • 2 cartons (32 ounces each) reduced-sodium vegetable broth
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf


  • 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. Stir before serving.
Nutrition Facts
1 cup: 248 calories, 1g fat (0 saturated fat), 0 cholesterol, 702mg sodium, 46g carbohydrate (7g sugars, 16g fiber), 15g protein.

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Average Rating:
  • JerseyGirl3624
    Sep 10, 2020

    Would love to make but only have a 7 quart slow cooker. Do you think it would come out okay? I can always cook on top of the stove if not

  • asmith0523
    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
    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.

  • Mrs~Anderson
    Jul 30, 2009

    No comment left