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  • Prep-time: / Ready In:
  • Makes 7 cups
  • Serving size: 2⅓ cups
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Smoked paprika gives this filling, vegan split pea soup its rich, zesty flavor while onions and carrots add extra sweetness. To make it, green split peas are quick-soaked in boiling water for 1 hour, then cooked in the same pot, no draining necessary. If you’re wondering if split pea soup is healthy, the answer is yes; high in healthy carbs and extremely low in fat, this enduring favorite is as good for you as it is delicious. What’s more, this recipe requires just 15 minutes of active prep time and only eight ingredients, so there is very little to actually do! Serve as a starter or snack, or enjoy a large bowlful for a light meal.

Tips

Gluten-free: To make this gluten-free, be sure to use a chipotle chile powder that is gluten-free.

For more inspiration, check out these tasty ideas:

By Mary Margaret Chappell,

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Ingredients

  • 1½ cups dried split peas, rinsed and drained
  • 3 cups chopped onions
  • 1½ cups chopped carrots
  • 2 teaspoons dried oregano, crushed
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle chile powder
  • Sea salt, to taste
  • Lemon or lime wedges
  • Fresh oregano leaves (optional)

Instructions

  • In a 5- to 6-quart pot combine split peas and 8 cups water. Bring to boiling. Boil 1 minute. Turn off heat and cover pot. Let stand 1 hour.
  • Add the next five ingredients (through chipotle chile powder) to soaked split peas. Bring to boiling; reduce heat. Simmer, uncovered, 1 to 1¼ hours or until split peas are soft and soup has thickened. Season with salt. Serve with lemon wedges. If you like, garnish with fresh oregano.
Nutritional Information:

Per serving (2⅓ cups): 208 calories, 42 g carbohydrates, 11 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 137 mg sodium, 14 g fiber, 12 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(3 from 3 votes)

Recipe Rating

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Elizabeth

A bit of an odd combination - green split peas with these particular spices (??). When cooking and simmering, the smell was not great, a bit funky and unappetizing (my nose's opinion!). I would think yellow spit peas would be a better choice. But I would not actually think of using split peas at all with these other flavors. All said, the flavor of the finished soup was ok, but not a do-again recipe for me.... Pass.

Tammie

Very little flavor as written. I had to had vegan veggie stock and more of all the spices to make it have any flavor. 😔

Barbara

This soup has such great flavor, a little kick, which my husband loved.

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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