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Vegetarian Split Pea Soup with Potatoes

This healthy vegan and vegetarian split pea soup recipe is made heartier with chunks of potatoes, packed with fresh flavor from lemon and dill.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 287 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion diced
  • 2 ribs celery diced
  • 4 cloves garlic finely chopped
  • 1 lb. potatoes diced into 1/2" pieces (see notes)
  • 1 lb. dry split peas rinsed
  • 8 cups vegetable broth or chicken broth
  • kosher salt and black pepper to taste
  • 1/4 cup chopped fresh dill
  • 2-4 tablespoons fresh squeezed lemon juice

Instructions

    Cup of Yum
  1. Saute the onion and celery in olive oil (2 tablespoons) in a large pot until tender (approximately 3 minutes).
  2. Add garlic, sauté for 30 seconds more, or until fragrant.
  3. Add vegetable broth (8 cups), split peas, and diced potatoes to the pot and stir. Season with salt and pepper.
  4. Bring to a boil. Cover and simmer on low for 1-1.5 hours, or until split peas are tender. If soup gets too thick, add more broth.
  5. Turn off heat. Stir in fresh dill (1/4 cup) and lemon juice (2-4 tablespoons, depending on how lemony you want it), stir.
  6. Taste and adjust seasoning as necessary. If soup seems too thick, more water or vegetable broth can be added. Serve with an extra drizzle of olive oil and a squeeze of fresh lemon juice, if you want.

Notes

  • If using a potato with a thin skin, like gold or red, you can leave the skin on. But for a thicker skin, like russets, I recommend peeling them.
  • Freezer storage: This soup can be frozen in an airtight container for up to 6 months.
  • Instant pot directions: Sauté the onion and celery in the olive oil using the sauté function. Add the garlic, sauté for 30 seconds, then add the broth, split peas, and potatoes. Season with salt and pepper. Cook on high pressure for 10 minutes. Naturally release the pressure for 10 minutes, then quick release and wait for the float valve to depress before opening. Stir in the lemon juice and dill, season to taste.
  • Slow cooker directions: Add everything except for the lemon juice and dill to your slow cooker. Cook on high for 4 hours or low for 8 hours. Stir in the lemon juice and dill after it's done cooking and adjust seasoning if necessary.

Nutrition Information

Calories 287kcal (14%) Carbohydrates 49g (16%) Protein 15g (30%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 969mg (40%) Potassium 877mg (25%) Fiber 16g (64%) Sugar 8g (16%) Vitamin A 743IU (15%) Vitamin C 10mg (11%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 49g 16%
Protein 15g 30%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 969mg 40%
Potassium 877mg 19%
Fiber 16g 64%
Sugar 8g 16%
Vitamin A 743IU 15%
Vitamin C 10mg 11%
Calcium 50mg 5%
Iron 3mg 17%

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