Vegan Split Pea Soup I

Vegan Split Pea Soup I

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"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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3 h 10 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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.


  1. 377 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 wat...

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Least positive

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 ...

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 s...

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 star...

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.

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. Ne...

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 o...

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...

Good split pea soup recipe. I added some veggie boullion (spelling?). Very filling, sticks to your bones! Good to make in the fall/winter. I made mine in the slow cooker so while I was at work i...

Although this is not as flavorful as pea soup made with a ham bone, it is a tasty recipe. Since so many reviewers recommended adding more water, I used 12 cups of water and doubled the spices. T...

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