Vegan Split Pea Soup

Ingredients

• 30 ml (2 tbsp)extra-virgin olive oil
• 1 largeonion, diced
• 4 mediumcarrots, diced small
• 4celery stalks
• 1.9 litres (8 cups)vegetable stock, or water with vegetable bouillon
• 400 g (2 cups)split peas, rinsed
• 10 ml (2 tsp)smoked paprika
• 10 ml (2 tsp)oregano
• 5 ml (1 tsp), or to tastesalt
• 2.5 ml (1/2 tsp)cumin
• 2.5 ml (1/2 tsp)black pepper
• 2bay leaves

Instructions

1. 1

   Soften the vegetables

   For the hob method, heat the olive oil in a large soup pot over medium heat. Add the onion, carrots and celery and sauté for about 8 minutes, until the onion is translucent.

2. 2

   Simmer the soup

   Add 1.7 litres (7 cups) of the stock, the split peas, smoked paprika, oregano, salt, cumin, pepper and bay leaves. Bring to the boil, then cover and simmer for 90 minutes, until the peas are tender. Check after 45 minutes and add the remaining 240 ml (1 cup) of stock if the soup is too thick. Remove and discard the bay leaves before serving.

3. 3

   Heat the cooker

   For the Instant Pot method, select sauté mode, add the olive oil and let it heat.

4. 4

   Sauté the vegetables

   Add the onion, carrots and celery and sauté for 7 minutes, stirring often.

5. 5

   Add the ingredients

   Pour in 1.7 litres (7 cups) of stock or water, then add the split peas, salt and the remaining spices and herbs.

6. 6

   Pressure cook

   Close the lid and pressure cook on high for 30 minutes. Allow the pressure to release naturally before carefully opening the lid. Remove and discard the bay leaves before serving.

7. 7

   Adjust the thickness

   If the soup is too thick, stir in the remaining 240 ml (1 cup) of stock.

What is split pea soup?

Split pea soup is a thick, savoury soup made from dried peas that split naturally when hulled. It has a long history in European and North American cooking, where dried legumes have been a practical pantry staple.

This American-style version keeps the base vegan, using vegetable stock and a classic mix of onion, carrot and celery. Smoked paprika adds a savoury, smoky note without needing meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 10g protein, 32g carbs, 4g fat.

The split peas provide most of the carbohydrates and a substantial share of the protein, while olive oil supplies most of the fat. Serve a bowl with a crisp green salad or another vegetable side to add variety to the plate.

Build flavour with the vegetables

Aromatic base: cooking the onion, carrots and celery in olive oil gives the soup a mellow foundation. On the hob, wait for the onion to turn translucent; in the Instant Pot, stir regularly during the 7-minute sauté.

Choose stock or water

Vegetable stock: it brings seasoning and savoury depth to the finished soup. If using water with vegetable bouillon, follow the bouillon's directions and taste before adding all the salt.

Reserve some liquid: begin with 1.7 litres (7 cups) and keep the final 240 ml (1 cup) aside. Add it if the soup becomes thicker than you like.

Get the peas tender

Rinse first: rinsing the split peas removes surface dust before they go into the pot. They need enough time to soften, so check their texture rather than relying on the clock alone.

Hob timing: the method gives a 90-minute simmer, with a check after 45 minutes. Instant Pot timing is 30 minutes at high pressure, followed by a natural pressure release.

Aim for a hearty texture

Tender peas: the soup is ready when the split peas are soft and the mixture has thickened. If it seems too dense, loosen it gradually with the reserved stock.

Even pieces: dicing the carrots small helps them cook through alongside the peas. The celery is not specified as diced, so cut it into manageable pieces before cooking.

Season and serve

Seasoning balance: smoked paprika, oregano and cumin give the soup its characteristic warmth, while black pepper adds a little bite. Remove the bay leaves before serving, and adjust the salt to taste.

Serving ideas: pair a bowl with crusty bread or a simple green salad for a more complete meal. Add stock to any leftovers if they thicken while standing.

Recipe notes & tips

• Rinse the split peas in a sieve before adding them to the pot.
• Dice the carrots small so they soften during the soup's cooking time.
• Keep the last 240 ml (1 cup) of stock aside to adjust the consistency.
• Check the hob-cooked soup after 45 minutes, as directed, and add stock if it is already very thick.
• Let the Instant Pot release pressure naturally before opening the lid.
• Remove both bay leaves before serving.

Variations

• Add garlic: sauté a few finely chopped cloves with the onion and other vegetables.
• Use fresh herbs: finish with chopped parsley for a fresh contrast.
• Bring extra heat: add chilli flakes with the spices.
• Make it smokier: increase the smoked paprika slightly, tasting as you go.
• Add greens: stir in a handful of spinach near the end and cook until wilted.

Common mistakes to avoid

• Adding all the stock at once: hold back 240 ml (1 cup) so you can thin the soup only if needed.
• Skipping the sauté: soften the onion, carrots and celery first to build the soup's flavour base.
• Using the clock alone: check that the peas are tender before calling the soup done.
• Opening the pressure cooker too soon: allow the Instant Pot to release pressure naturally before opening.
• Serving with bay leaves: fish out and discard both leaves before ladling the soup.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of stock or water if the soup has thickened.

Frequently asked questions