Vegan Split Pea Soup I Recipe -
Vegan Split Pea Soup I Recipe
  • READY IN 3+ hrs

Vegan Split Pea Soup I

Recipe by  

"This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated."

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Ingredients Edit and Save

Original recipe makes 10 or more servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs

    3 hrs 10 mins


  1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2006

Crockpot variation: Put all ingredients into crockpot (no need to cook onions first, and oil can be omitted). Add 2 additional cups of water/broth and cook on high 2 1/2 hours (can be kept warm on low setting after that, with occasional stirring). More flavor: Use vegetable broth instead of water. Double all spices except for salt.

Most Helpful Critical Review
Feb 27, 2006

Good! I did not have the same problem other people had where a lot more liquid was needed, but then I did not add the barley or potatoes. I also used homemade chicken broth instead of just water. It did have to cook longer than 3 hours though, so I think the next time (there will be!) I will just use the slow cooker. Lesson learned: a one pound bag of split peas = a tad bit over 2 that I know, there is no need to measure next time.

Dec 20, 2003

This is a great recipe. That being said, I'll mention a few things I did differntly. First of all, I soaked the peas in water for about 8 hours prior to cooking. I omitted the barley, and I substituted olive oil for vegetable oil. I sauteed the onion, celery and (3) bay leaves together. I also omitted the potatoes, and put all of the herbs in the pot with the peas and 8 c. water, rather than waiting until the peas had cooked 2 hours. The only ingredient I added after cooking for 2 hours was the carrots. After adding them and another cup of water, I let the soup simmer about 1 more hour. It's really a delicious, hearty soup. I didn't find it to be too thick, possibly because I soaked the peas first.

Aug 16, 2003

When she says it makes a thick soup, she isn't kidding! I love thick soup but this was ridiculously thick, too thick to be soup. All 7 1/2 cups of the water was used up and the solid then started to burn the bottom of the pan. I added 4 more cups of water, which turned out to be PERFECT, so I'd definitely recommend using a total of 11 1/2 cups water for anyone making this soup! The taste was delicious, and I blended abotu half the soup for a better consistency, but either way it tastes fine, just depends on your preference. I only used one potato cause that's all I had around the house but it was still good. Definitely one of the best soup recipes I've tasted! Thanks!!

Jan 16, 2008

Love it. I just put all of the ingredients in the crock pot without pre-cooking anything. I do use more water than it calls for, though.

Dec 29, 2007

This was, without a doubt, the best pea soup I have ever made and loaded with nutrition. One problem - my carrots were not done and the soup was so thick that it was in jeopardy of burning. Next time I may add them earlier or steam them separately. And please don't leave out the barley!! You would not want to miss that good nutrition. I also had to add at least 4 cups extra of liquid. I used part broth and part water. If you like pea soup, do try this good recipe.

Nov 11, 2005

I LOVE this recipe! I make a double batch of this soup for my friends when they have new babies, some of my friends can't wait to give birth so they can get some more from me! Here are a few of my alterations-I ommit the celery, use a few cups of chicken broth in place of a bit of water, and add the spices after the first boil so the flavor can grow and infuse as it cooks. Also, I start the soup first thing in the morning so that it simmers for 8-10 hours before supper. It really is a great recipe and it freezes well for a couple of months. Thanks Deborah for sharing this great recipe!

Feb 13, 2003

Mmmmmm...use this recipe!!! This was my first time making split pea soup and I am glad I chose this recipe. I followed the advice of some other reviewers and added a lot of extra water (about 3-5 more cups), and this soup still came out nice and thick. Also, although this soup has a wonderful flavor when made as instructed, I am not a big fan of parsley, so next time I will not use as much. I think I will also skip the potato next time so the split pea flavor is not compromised. All in all, this is a GREAT recipe...just tweek it a bit here and there to make it yours. I recommend serving split pea soup with croutons and a few (or many) splashes of red wine vinegar.


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 387 mg
  • 15%

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

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