Vegan Yellow Split Pea Soup

Name: Yellow Split Pea Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 Tablespoons olive oil*; 2 medium onions (diced (approx. 2 cups)); 3 large carrots (sliced into rounds); 2 ribs celery (diced); 1 teaspoon dried turmeric; ½ teaspoon coarse sea salt; ½ teaspoon freshly cracked black pepper; 1 cup dried yellow split peas (picked over and rinsed); 4 cups Veggie Stock; 2 cups water (divided); 3 Tablespoons light miso; 1 Bay Leaf; 3 sprigs fresh thyme (or 1 teaspoon dried.)

Published: Oct 27, 2021 · Modified: Oct 27, 2021 by Debra Klein · This post may contain affiliate links · 63 Comments

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This Yellow Split Pea Soup Recipe tastes incredible, and is easy to make on the stove, instant pot or crockpot. You’ll love how easy this vegan split pea soup comes together, with no advance soaking necessary. All of the great flavor you expect from a homemade pea soup, in a healthy, vegan version.

Bowls of yellow split pea soup, with crusty bread chunks, fresh parsley and crushed red pepper dispersed on a tea towel.

This post has been updated from the original published in December 2018.

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Ingredient Notes
Why you’ll love this recipe
How to make it
To make Split Pea Soup in the Instant Pot
To make Split Pea Soup in the Slow Cooker
Debra’s Pro Tips
MEAL PREP AND STORAGE TIPS:
📖 Recipe

Nothing says comfort on a cold day as much as a cozy pot of soup on the stove. This healthy split pea soup tastes just like my Grandmother used to make. My updated version takes just 10 minutes to prep and then you can make this healthy plant based soup in your instant pot, crock pot or on the stove top.

Can you make tasty split pea soup without ham? Absolutely! In this easy yellow split pea soup recipe, miso paste steps in to provide rich flavor and umami satisfaction! So delicious, even meat eaters will adore….and ask for more!

Ideal for healthy meal prep or perfect for those busy days when you have no time to cook, but still want to feed yourself and your family something warm and nourishing.

If you’ve been making traditional split pea soup with a mix, you may want to read the label to see what’s in that package. So often, there is MSG, or other additives that we now know are health hazards. My modern take on a classic recipe puts health at the forefront for a nutritious and delicious plant based soup everyone will love.

Ingredient Notes

Ingredients for yellow split pea soup: bag of dried yellow split peas, container of light miso paste, 2 stalks of celery, 3 large carrots, 2 onions, dish of spices, fresh thyme, bay leaf and 4 cups of veggie stock.

YELLOW SPLIT PEAS: A great source of plant based protein and soluble fiber. If you can’t find any yellow split peas, substitute with green.
MISO PASTE: I often use miso in vegan recipes to add that umami flavor punch that others rely on pork products for. It’s super easy to use and stays good in your fridge for at least 3 months.
OLIVE OIL—OR VEGGIE BROTH: You decide if you want to saute the onions, carrots and celery in olive oil or broth…the final soup will be delicious, either way.
VEGGIE BROTH: Make your own. It’s easy with this vegetable stock recipe. It’s the best way to control the amount of sodium and quality/amount of oil when using broth in recipes. I use souper cubes to keep some in the freezer in 4 cup, 1 cup and Tablespoon increments to help with last minute needs.
TURMERIC: Anti-inflammatory, plus offers up a gorgeous golden color to this soup instead of the usual mucky green you find in homemade pea soup.

Why you’ll love this recipe

Bowl of yellow split pea soup with crusty bread.

Tastes incredible….a direct quote from Hubby, every single time I make it.
Plenty of plant based protein and fiber….to keep you satisfied.
Nutrient Dense….a small investment in calories for a big return.
10 minutes hands on time…the rest is passive.
Made with pantry staples plus the trifecta (carrots, onions, celery) that you always have.
Budget friendly….this meal with seriously stretch your food dollars.
Meal prep and freezer friendly.
Travels well. PERFECT to drop off to a friend in need of comfort.
ONE POT….super easy clean up.

How to make it

Small dishes with split pea soup ingredients: chopped celery, carrots and onions, rinsed yellow split peas, olive oil, spices, miso paste, fresh thyme, bay leaf and veggie stock.

Start by prepping your ingredients. Dice celery and onions, slice carrots into rounds. Make sure to pick over the yellow split peas and rinse them well.

Heat your dutch oven over medium heat. Saute the onions in either olive oil or veggie broth until beginning to soften. Then add the celery, carrots, turmeric, salt and pepper. Mix well and cook for 5 minutes, stirring occasionally. If pan becomes dry, add 1-2 Tablespoons veggie broth.

Once veggies are softened, you’ll add the broth, split peas, fresh thyme and bay leaf to the pot. Cook for 50 minutes, uncovered, or until split peas are tender.

Dutch oven filled with chunky soup and an immersion blender.

Last, stir in the miso. Bringing miso to a boil will kill off the live probiotics where the “good bacteria” live, so it’s best to stir it in at the end of the cooking process. Stir the miso into ½ cup water or broth to partially dilute. Then it will be easier to incorporate into the whole pot.

Make sure to remove the bay leaf and the stems of the thyme before you partially puree. I find this easiest to do with an immersion blender, but you could also transfer in batches to your blender and then pour back into the pot. Leave some unblended for some chunky texture to your soup.

A dutch oven filled with yellow split pea soup. There is a close up of a ladle of said soup, where you can see chunks of carrots, some mashed split peas and some fresh green herbs.

Garnish with some fresh herbs and serve warm. If you’re using a beautiful dutch oven, take it straight to the table to serve out of. No fuss…less dishes to wash.

To make Split Pea Soup in the Instant Pot

Use the “saute” function first to soften the onions, celery and carrots with the spices.
Add remaining ingredients, mix well and seal setting to “high pressure” for 20 minutes.
Use the natural release for 10 minutes and then release the pressure valve.
Remove bay leaf and thyme stems. Use a fork to dilute miso with ½ cup water and then stir into the pot. Partially puree using an immersion blender.
Garnish with fresh herbs and crushed red pepper and enjoy.

To make Split Pea Soup in the Slow Cooker

Saute onions, celery and carrots with spices until softened.
Transfer to slow cooker along with remaining ingredients. Mix well to ensure miso paste is fully incorporated into broth.
Cook on high for 4 hours or low for 8 hours.
Remove bay leaf and thyme stems. Use a fork to dilute miso with ½ cup water and then stir into the pot. Partially puree using an immersion blender.
Garnish with fresh herbs and crushed red pepper and enjoy.

Debra’s Pro Tips

Bowl of yellow split pea soup with some crusty bread, fresh chopped parsley, crushed red pepper around the table.

Dilute miso paste with ½ cup water before adding to soup. It will make it easier to incorporate into the soup.
Mix the miso in at the end so you don’t kill off the live probiotics that act as “good bacteria” in the gut.
Taste for seasoning, adding additional Tablespoon miso paste, if desired, for a more robust flavor.
Make your own vegetable broth to control the amount of sodium in your soup.
Leave some chunks of carrots and split peas instead of pureeing all of it, for varied texture.
Make a double batch, to have some in the freezer, in individual serving sizes. Perfect for a quick and easy lunch.
Don’t forget the black pepper. It helps make the anti-inflammatory curcumin found in the turmeric bioavailable for absorption.
It’s ok if your soup cooks a little longer (and the split peas are more mushy), you’ll just want to continue to stir from bottom and add a bit more liquid so the bottom doesn’t burn.

MEAL PREP AND STORAGE TIPS:

Serve: A simple green salad goes well with this soup, as well as a fresh loaf of bread.
Prep ahead: Yes! This soup reheats like a dream, so go ahead and make it when it’s convenient for you and gently reheat a whole pot, or just one serving when you’re ready to eat.
Store: Make sure soup is completely cool before storing in airtight containers. Store in the fridge for up to a week or freezer for 3 months.
Freeze: Use freezer quality zip top bags or glass mason jars to freeze in quantities you know you will use. Remember, soup will expand when it freezes, so leave room at the top so the jar doesn’t crack.
Reheat: Gently reheat on the stovetop until heated through. If soup is frozen, thaw on the counter for an hour or overnight in the fridge.

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