Vegetarian Split Pea Soup

Sarah Farrand


You will not miss the meat in this hearty, simple, delicious meal of a soup. The smoky flavor from cumin and blend of fresh vegetables and dried herbs will be more than enough to have you coming back for more!

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★★★★★ 3 votes
4 main dish servings
15 Min
1 Hr 10 Min
Stove Top


4 c
vegetable stock
2 c
2 c
dried split green peas, rinsed
medium onion, chopped
1 c
celery, chopped
1 c
carrot, chopped
2 clove
garlic, minced
1/2 tsp
marjoram, dried
1/2 tsp
basil, dried
3/8 tsp
3/4 tsp
1/4 tsp
sour cream to serve (optional)
shredded cheddar cheese to serve (optional)
croutons or crusty bread to serve (optional)


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1In a stockpot, combine the first 10 ingredients. Bring to a boil, then reduce heat to simmer. Cover and cook, stirring occasionally, for 1 hour.

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2Add salt and pepper, adding more or less to your taste. Simmer an additional 10 minutes.

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3Puree right in the pot if you have an immersion blender. Otherwise, let cool slightly, and puree in batches in a blender or processor. You can eat the soup without pureeing, of course, if you prefer the textures! It's yummy either way!

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4Serve with a small dollop of sour cream or a sprinkle of sharp cheddar, or do both, or neither! Serve with croutons or crusty bread and enjoy!

5NOTE - You can alternatively make this in a slow cooker and set on low for 2-3 hours. Sometimes, there is no need to puree it when using the crockpot, as the cooking process renders everything so soft already. Bonus!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy