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Vegetarian Split Pea Soup

Total Time

Prep: 15 min. Cook: 1-1/2 hours

Makes

7 servings

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

Ingredients

  • 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
  • Optional: Shredded carrots and sliced green onions

Directions

  1. In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally.
  2. Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Nutrition Facts

1 cup: 227 calories, 1g fat (0 saturated fat), 0 cholesterol, 771mg sodium, 42g carbohydrate (7g sugars, 15g fiber), 14g protein.

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Reviews

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Average Rating:
  • Ivy
    Jan 8, 2021

    This soup was delicious, I used low sodium chicken broth , and loved unblended as well as blended. Just depends on how thick you want your soup.

  • Laura
    Nov 18, 2020

    Not sure why, but I am getting only 147 calories per serving based on MyFitnessPal. Am I missing something?

  • Lee
    Apr 4, 2020

    Update: I forgot to say I used ghee to saute veggies and added a few whole cloves which I removed along with the bay leaves at the end.

  • Jennifer
    Feb 18, 2020

    Easy recipe! Love the flavor. Substituted extra basil for marjoram. Added some Canadian bacon at the end. Will make again!

  • Patsy
    Feb 23, 2019

    Question - does this freeze okay? I need to make it in advance.

  • Sheila
    Jan 20, 2019

    This was awesome! I made my own vegetable broth (without tomato) and added "ham" https://veganheaven.org/recipe/vegan-bacon.

  • D
    May 29, 2018

    Before I made this soup, I read the inhredients and reviews. I did not have vegetable broth or marjoran. But I did have liquid smoke, and vegan wosterchire sauce. I blended it, added additional salt to taste. It was delicious! Even my picky husband loved it.

  • Elizabeth
    Aug 10, 2017

    Excellent recipe! I added a bay leaf. The family loved it!

  • Michele
    Jun 15, 2017

    This was a delicious recipe, hearty and full of flavor! As others have stated, there's no need for a blender; the ingredients break down nicely on their own. If you want a smoother consistency, an immersion blender would be a safer, easier way to accomplish that. I do want to note that I only got 5 servings from the recipe, not 7. Perhaps it would feed 7 as a first course, but we had this as a main meal with whole grain baguettes alongside. Very good recipe overall, and I so appreciate Taste of Home providing some vegan offerings!

  • librarywiz
    May 24, 2017

    Is the soup supposed to look brown rather than green? This was my first time using vegetable broth.