Vegan Split Pea Soup

Name: Vegan Split Pea Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: ¾ ounce dried shiitake mushrooms, optional, see Notes; 1 large yellow onion, chopped; 3 ribs of celery, chopped; 4 cloves garlic, minced; ¾ teaspoon dried thyme; ½ teaspoon smoked paprika; ½ teaspoon poultry seasoning; 2 bay leaves; 4 cups vegetable broth; 4 cups water; ½ teaspoon fine sea salt plus more to taste; ½ teaspoon black pepper; 16 ounces dry green split peas; 2 large carrots, skinny ends cut into coins, thick ends cut into half moons; 2 medium russet potatoes, peeled and cubed (about ¾-inch pieces); 1 tablespoon white miso; ⅛ to ¼ teaspoon liquid smoke, optional

User Reviews

5.0

27 reviews

Excellent

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

Vegan Split Pea Soup

Finn Russell

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Vegan split pea soup is a healthy and comforting meal any time of year. This recipe uses dried mushrooms, miso, and a touch of smoked paprika for added flavor. Leftovers taste amazing, and it freezes well, too. It's oil-free, naturally creamy thanks to the peas, full of protein and fiber, and even more satisfying with the addition of potatoes. Free from gluten, nuts, and oil.

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Ingredients

Servings

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

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Instructions

First, cover the dried mushrooms in boiling water and soak for at least 15 minutes. Then drain and finely chop.
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.
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.
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.
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

Mushrooms
If you're not a fan of mushrooms simply leave them out. I used dried shiitakes, but other varieties work, too. And if you can't get dried, sub fresh mushrooms (up to 8 ounces). Chop or slice them and add to the pot with the onion.
Refer to the Substitutions and Variations sections above for more ideas.
Storage
Vegan split pea keeps in the refrigerator for up to 6 days.
To freeze, allow the soup to cool completely, transfer to freezer-safe container(s) leaving a bit of room for the liquid to expand, and freeze for up to 2 months.