Vegan Split Pea Soup Recipe
The Best Split Pea and Carrot Soup Recipe with lots of veggies and fresh thyme. Easy to make and delicious every time! Soup season is when we eat creamy, healthy soups like split pea soup! In this recipe, split peas, carrots, celery, leeks, garlic, and fresh herbs are simmered to perfection.
- Prep Time: 10 Minutes
- Cook Time: One Hour
- Total Time: One Hour 10 Minutes
- Yield: 8 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Diet
- Diet: Vegan
Ingredients
Scale
- 2 cups Split Peas
- 10 small Creamer Potatoes – quartered
- 2 large Leeks (white and tender light green parts only) – large dice
- 3 cloves Garlic – small dice
- 5 stalks of Celery -large dice
- 4 large Carrots – large dice
- Fresh Thyme (1/4 cup fresh on the stem)
- 1 Tablespoon dried Oregano
- 1 Bay Leaf
- 1/2 teaspoon Sea Salt (or more to taste)
- 1 teaspoon Cracked Black Pepper
- 8 cups of Water
- 2 Tablespoons Olive Oil
Instructions
- Add 1-2 tablespoons of olive oil in a large Dutch oven or large pot and saute the garlic, leeks, celery, potatoes, and carrots for 3-4 minutes over medium heat.
- Add water, split peas, fresh herbs, and bay leaves to the soup pot.
- Simmer for approximately one hour. Peas will be broken down, and the veggies will be soft and tender.
- Turn off the heat and remove the Bay leaves and Thyme Stems, then add salt and additional pepper to taste.
- Blend with an immersion blender if you like smoother soup. Chunky or pureed, this soup is delightful!
Notes
This soup keeps well in the freezer. Delicious for lunch or dinner. Serve with warm bread or crackers.
*make sure to remove the Bay Leaf and Thyme Stems before you puree the soup.