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Vegan Split Pea Soup
5 from 27 votes

Vegan Split Pea Soup

This vegan split pea soup combines dried green split peas with a range of vegetables and seasonings, including mushrooms, onion, and smoked paprika. The long simmering process softens the peas and potatoes to create a thick, creamy texture. The addition of white miso at the end enhances the savory depth without dairy. Optional liquid smoke introduces a subtle smoky note, rounding out the flavor profile for a comforting, hearty soup that's perfect for plant-based meals.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 280 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • ¾ ounce shiitake mushrooms or other variety of mushroom, dried, optional
  • 1 large yellow onion chopped
  • 3 ribs of celery chopped
  • 4 cloves garlic minced
  • ¾ teaspoon thyme dried
  • ½ teaspoon smoked paprika
  • ½ teaspoon poultry seasoning Or ¼ teaspoon ground sage
  • 2 bay leaf
  • 4 cups vegetable broth
  • 4 cups water
  • ½ teaspoon sea salt fine, plus more to taste
  • ½ teaspoon black pepper
  • 16 ounces green split pea dry
  • 2 large carrot skinny ends cut into coins, thick ends cut into half moons
  • 2 medium potato Or gold or red potatoes, russet, peeled and cubed about ¾-inch pieces
  • 1 tablespoon white miso If you don't have miso, increase salt to taste.
  • ⅛ to ¼ teaspoon liquid smoke optional

Instructions

    Cup of Yum
  1. First, cover the dried mushrooms in boiling water and soak for at least 15 minutes. Then drain and finely chop.
  2. Preheat a soup pot over medium heat. Saute the onion for about 3 minutes. Add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stirring frequently cook for another 2 minutes.
  3. Add the broth, water, peas, bay leaves, and salt, and bring to a boil. Cover the pot, reduce heat to low, and set a timer for 30 minutes. Stir the soup occasionally during this time.
  4. After 30 minutes, add the carrots and potatoes to the pot, and stir well. Return to a simmer, cover the pot again, reduce heat to low, and cook for another 20 to 25 minutes or until the potatoes are tender.
  5. Turn off the heat, and stir to make it creamy. Scoop some of the soup into a mug or bowl, and whisk in the miso until dissolved. Add the miso slurry to the pot. Taste and adjust seasonings, and add liquid smoke, if desired. Remove the bay leaves from the pot before serving.

Notes

  • Dried shiitake mushrooms add umami but can be omitted or replaced with fresh mushrooms, up to 8 ounces.
  • Store cooled soup in the refrigerator for up to 6 days to maintain quality.
  • Freeze soup in airtight containers for up to 2 months, leaving space for expansion.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 60g (20%) Protein 20g (40%) Fat 2.5g (4%) Cholesterol 0mg (0%) Sodium 860mg (36%) Fiber 17g (68%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 60g 20%
Protein 20g 40%
Fat 2.5g 4%
Cholesterol 0mg 0%
Sodium 860mg 36%
Fiber 17g 68%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.