The Ultimate Vegan Yellow Split Pea Soup: Easy, Healthy, and Flavorful (Stovetop, Instant Pot, Slow Cooker)
Prepare to be amazed by this **Vegan Yellow Split Pea Soup Recipe** that not only tastes incredible but is also wonderfully easy to make. Whether you prefer the classic stovetop method, the speed of an Instant Pot, or the convenience of a slow cooker, this recipe has you covered. You’ll absolutely love how effortlessly this plant-based split pea soup comes together, requiring **no advance soaking** of the peas. It delivers all the rich, comforting flavor you expect from a homemade pea soup, but in a remarkably healthy, nutritious, and completely vegan version. This is the perfect nourishing meal to warm you from the inside out, any day of the week.
This post has been updated from the original published in December 2018 to bring you even more tips, details, and enhanced clarity for creating the perfect pot of vegan split pea soup.
Few things offer as much comfort on a chilly day as a simmering pot of homemade soup. This healthy split pea soup recipe evokes the nostalgic taste of traditional recipes, reminiscent of what my Grandmother used to lovingly prepare. However, my updated, modern version is designed for today’s busy lifestyles. With just 10 minutes of active prep time, you can create this wholesome, plant-based soup using your Instant Pot for speed, a slow cooker for hands-off ease, or simply on your stovetop for a classic approach. This recipe proves that healthy eating can be both delicious and convenient.
The burning question for many is: can you truly make a tasty split pea soup without ham? The answer is a resounding “Absolutely!” In this easy yellow split pea soup recipe, we introduce **miso paste** to the mix, which masterfully steps in to provide a profound rich flavor and an incredibly satisfying umami depth. This subtle addition transforms the soup, making it so irresistibly delicious that even devout meat-eaters will adore it and likely ask for a second helping! It’s a game-changer for plant-based cooking.
This versatile soup is ideal for healthy meal prep, allowing you to have nourishing meals ready throughout the week. It’s also perfect for those demanding days when you have little time to cook, but still want to feed yourself and your family something genuinely warm, wholesome, and deeply nourishing. Say goodbye to compromise and hello to effortless, healthy comfort food.
If you’ve been relying on traditional split pea soup mixes, it’s worth taking a moment to read the ingredient label. Many pre-packaged mixes often contain additives like MSG or other artificial ingredients that are now recognized as potential health hazards. My modern take on this classic recipe prioritizes health and natural ingredients, putting nutrition at the forefront. The result is a deliciously flavorful, plant-based soup that everyone will love, free from unwanted chemicals and full of natural goodness.
Key Ingredients for the Perfect Vegan Split Pea Soup
- YELLOW SPLIT PEAS: These little powerhouses are not only budget-friendly but also an exceptional source of plant-based protein and soluble fiber. Soluble fiber is known for its heart-healthy benefits and ability to help regulate blood sugar. Yellow split peas cook down to a wonderfully creamy consistency, making them perfect for soup. They cook relatively quickly and do not require advance soaking, saving you precious time! If yellow split peas are unavailable, green split peas can be substituted, though they may yield a slightly different color and a subtly stronger, earthier flavor.
- MISO PASTE: This fermented soybean paste is a secret weapon in vegan cuisine. It’s what provides that incredible umami depth that is typically associated with pork products in traditional split pea soup. We opt for a light (white or yellow) miso, which offers a milder, sweeter, and less salty flavor profile, perfect for blending seamlessly into the soup. Miso is incredibly easy to use and, once opened, remains good in your refrigerator for at least 3 months, making it a valuable pantry staple for adding savory richness to many dishes.
- OLIVE OIL—OR VEGGIE BROTH: You have the flexibility to choose how you sauté your aromatic vegetables (onions, carrots, and celery). Using olive oil will impart a richer flavor and help caramelize the veggies slightly, enhancing their natural sweetness. For an oil-free option, vegetable broth works beautifully for sautéing, ensuring the final soup is just as delicious and healthy. The choice is yours, and both methods yield excellent results.
- VEGGIE BROTH: The quality of your vegetable broth significantly impacts the overall flavor of your soup. We highly recommend making your own using this vegetable stock recipe. This allows you complete control over the amount of sodium and the quality/amount of oil (or lack thereof) in your broth. For maximum convenience, I often use Souper Cubes to freeze homemade broth in pre-measured 4-cup, 1-cup, and tablespoon increments, making it incredibly easy for last-minute recipe needs.
- TURMERIC: Beyond its well-known anti-inflammatory properties (thanks to its active compound, curcumin), turmeric plays a dual role in this soup. It imparts a gorgeous, vibrant golden color, which is a delightful departure from the often muted green hues of traditional pea soups. The beautiful color is matched by its health benefits, adding an extra layer of goodness to every spoonful.
- AROMATICS (Onions, Carrots, Celery): Often referred to as the “holy trinity” or mirepoix, these vegetables form the foundational flavor base of nearly any great soup. Diced and sautéed, they release their sweet and savory notes, creating a fragrant starting point for our delicious split pea soup.
Why This Vegan Split Pea Soup Will Become Your New Favorite
- Tastes Incredible: This isn’t just a claim; it’s a direct quote from my husband every single time I make it! The rich, savory depth from the miso paste combined with classic aromatics creates a flavor profile that’s both familiar and wonderfully unique. It’s genuinely satisfying.
- Packed with Plant-Based Protein and Fiber: Yellow split peas are nutritional superstars. This soup provides a significant amount of plant-based protein, crucial for satiety and muscle health, alongside an abundance of dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar, and keeps you feeling full and satisfied for longer, preventing unnecessary snacking.
- Nutrient-Dense: Every spoonful is a small investment in calories for a big return in nutrients. This soup is rich in vitamins, minerals, and beneficial compounds from the peas, carrots, celery, onions, and turmeric, contributing to overall well-being.
- Only 10 Minutes Hands-On Time: Despite its rich flavor and complexity, this recipe requires minimal active cooking. Most of the cooking time is passive simmering, allowing you to go about your day while your delicious soup cooks itself.
- Made with Pantry Staples Plus the Veggie Trifecta: You likely already have most of the ingredients on hand. Yellow split peas are an economical pantry staple, and the “trifecta” of carrots, onions, and celery are everyday vegetables that are almost always in your kitchen.
- Budget-Friendly Meal: Utilizing dried split peas and common vegetables means this meal will seriously stretch your food dollars without compromising on taste or nutrition. It’s an economical way to feed a family.
- Meal Prep and Freezer-Friendly: This soup is a meal prep dream! It reheats beautifully and freezes exceptionally well, making it perfect for preparing in advance. Cook a large batch and enjoy healthy, homemade meals throughout the week or pull from the freezer on busy days.
- Travels Well: Its hearty and robust nature makes it perfect for transporting. It’s an ideal dish to take to work for lunch or, even better, to drop off to a friend or loved one in need of a comforting, home-cooked meal.
- ONE POT Wonder: Whether you use a Dutch oven, Instant Pot, or slow cooker, the majority of the cooking happens in a single vessel. This means significantly easier cleanup, giving you more time to savor your delicious creation and less time scrubbing dishes.
How to Make This Flavorful Vegan Split Pea Soup (Stovetop Method)
Creating this delicious yellow split pea soup begins with simple preparation and layering of flavors. First, gather and prep all your ingredients. Dice the onions and celery into small, even pieces. Slice the carrots into uniform rounds; this ensures they cook evenly and integrate beautifully into the soup. Crucially, make sure to pick over your dried yellow split peas to remove any small stones or debris, and then rinse them thoroughly under cold water until the water runs clear. This step is important for both cleanliness and to remove any starchy residue.
Once your ingredients are prepped, it’s time to build the flavor base. Heat your heavy-bottomed pot, ideally a Dutch oven, over medium heat. Add either olive oil or vegetable broth and sauté the diced onions for about 5 minutes, or until they begin to soften and become translucent, releasing their sweet aroma. Next, add the celery, carrots, turmeric, salt, and freshly cracked black pepper. Mix everything well to coat the vegetables evenly with the spices. Continue to cook for another 5 minutes, stirring occasionally to prevent sticking. If the bottom of the pan starts to look dry, add 1-2 tablespoons of vegetable broth to deglaze and keep things moist.
Once the vegetables are softened and fragrant, it’s time to add the bulk of the soup ingredients. Pour in the vegetable broth, the rinsed split peas, fresh thyme sprigs, and a bay leaf to the pot. Stir everything thoroughly to ensure all ingredients are well combined. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it gently simmer for approximately 50 minutes. The cooking time may vary slightly, so continue to cook until the split peas are completely tender and have started to break down, creating a thick and creamy texture. Stir occasionally to prevent sticking to the bottom of the pot.
The final step, and a crucial one for flavor and probiotic benefits, is to stir in the miso paste. It’s important to add miso at the end of the cooking process because bringing it to a boil can kill off the live probiotics, which are the “good bacteria” known for their gut-health benefits. To easily incorporate it, first dilute the miso paste in about ½ cup of room-temperature water or broth. This creates a smooth slurry that will mix effortlessly into the warm soup without clumping. Before pureeing, remember to carefully remove the bay leaf and the stems from the fresh thyme sprigs. I find an immersion blender is the easiest tool for partially pureeing the soup directly in the pot. Alternatively, you can transfer batches of the soup to a regular blender, puree, and then return it to the pot. The key is to **leave some of the soup unblended** to maintain a wonderful chunky texture, providing a more satisfying eating experience.
Finally, garnish your wholesome soup with some fresh herbs like parsley or cilantro, and a pinch of crushed red pepper for a little warmth, if desired. Serve it warm and enjoy the comforting flavors. If you’ve used a beautiful Dutch oven, feel free to take it straight to the table to serve directly from it. This not only adds a rustic touch but also means no fuss and fewer dishes to wash – a win-win!
Instant Pot Method: Quick & Easy Vegan Split Pea Soup
For those who love speed and efficiency, the Instant Pot is a fantastic way to make this vegan split pea soup. Here’s how to adapt the recipe:
- Begin by using the “Sauté” function on your Instant Pot. Add olive oil or veggie broth, then soften the diced onions, celery, and carrots with the turmeric, salt, and pepper for about 5 minutes. If the pot becomes dry, add a tablespoon or two of vegetable broth.
- Next, add the remaining ingredients to the pot: rinsed split peas, vegetable stock, 1.5 cups of water, fresh thyme sprigs, and the bay leaf. Dilute the miso paste with the remaining ½ cup water in a separate bowl and stir it into the soup base before sealing the lid. Ensure everything is well mixed.
- Secure the lid, set the pressure release valve to “Sealing,” and cook on “Manual” or “High Pressure” for 20 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes. This helps prevent foamy liquid from spurting from the valve. After 10 minutes, carefully quick-release any remaining pressure by turning the valve to “Venting.”
- Remove the bay leaf and thyme stems. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Garnish with fresh herbs and a pinch of crushed red pepper, then serve hot and enjoy your quick, comforting meal!
Slow Cooker Method: Hands-Off Vegan Split Pea Soup
For ultimate convenience and a truly “set-it-and-forget-it” meal, the slow cooker is your best friend. This method allows the flavors to meld beautifully over several hours.
- While not strictly necessary, for best flavor, I recommend sautéing the onions, celery, and carrots with the turmeric, salt, and pepper in a separate pan until softened (about 5-7 minutes). This step develops a deeper flavor base, but if you’re truly short on time, you can add them raw.
- Transfer the sautéed (or raw) vegetables to your slow cooker. Add the rinsed split peas, vegetable stock, 1.5 cups of water, fresh thyme sprigs, and the bay leaf. In a separate small bowl, dilute the miso paste with the remaining ½ cup water, then stir it into the slow cooker contents. Ensure all ingredients are thoroughly combined.
- Cover the slow cooker and cook on HIGH for 4 hours, or on LOW for 8 hours. The peas should be very tender and the soup thickened.
- Once cooked, remove the bay leaf and thyme stems. Use an immersion blender to partially puree the soup to your desired consistency, leaving some delightful texture.
- Garnish with fresh herbs and crushed red pepper. Your comforting slow cooker vegan split pea soup is ready to be enjoyed!
Debra’s Pro Tips for the Best Vegan Split Pea Soup
- Dilute Miso Paste First: Always dilute miso paste with about ½ cup of room-temperature water or broth before adding it to your soup. This crucial step ensures that the paste dissolves smoothly and disperses evenly throughout the soup, preventing any clumps and ensuring consistent flavor.
- Add Miso at the End: To preserve the beneficial live probiotics (the “good bacteria”) found in miso, always stir it into the soup after it has finished cooking and is no longer at a rolling boil. High heat can destroy these delicate microorganisms.
- Taste and Adjust Seasoning: Everyone’s palate is different, and the saltiness of vegetable broths can vary. Always taste your soup before serving. If you desire a more robust, deeper umami flavor, you can add an additional tablespoon of miso paste (diluted, of course!) or a pinch more salt and pepper to taste.
- Control Sodium with Homemade Broth: For the healthiest and most flavorful soup, making your own vegetable broth is highly recommended. This allows you to completely control the amount of sodium, avoiding the excessive salt often found in store-bought options.
- Embrace Texture: Don’t feel obliged to puree the entire soup until it’s completely smooth. Leaving some chunks of tender carrots and partially mashed split peas adds a delightful and satisfying varied texture to your soup, making each spoonful more interesting.
- Double Your Batch for Easy Meal Prep: This soup is perfect for making in larger quantities. Prepare a double batch and freeze individual serving sizes. They make for a quick, easy, and healthy lunch or dinner option on those particularly busy days.
- Don’t Forget the Black Pepper: Adding freshly cracked black pepper isn’t just for flavor. The piperine in black pepper significantly enhances the bioavailability of curcumin, the active anti-inflammatory compound found in turmeric, maximizing its health benefits.
- Longer Cooking is OK: If your soup happens to cook a little longer than planned and the split peas become even more mushy, don’t worry! This is perfectly fine. Just make sure to continue to stir from the bottom periodically to prevent sticking and burning, and add a bit more liquid (water or broth) if the soup becomes too thick.
Meal Prep and Storage Tips for Maximum Enjoyment
- Serve: This hearty yellow split pea soup is wonderfully versatile. It pairs beautifully with a simple green salad, providing a fresh contrast to the rich soup. For a truly comforting meal, serve it alongside a fresh loaf of crusty bread, perfect for dipping and soaking up every last drop.
- Prep Ahead: Yes, this soup is an absolute dream for preparing in advance! The flavors actually deepen and improve overnight, making it even more delicious the next day. Go ahead and make it when it’s most convenient for you, then gently reheat a whole pot for family dinner or just a single serving for a quick, nourishing lunch.
- Store: Ensure the soup is completely cool before transferring it to airtight containers. Properly stored, it will keep beautifully in the refrigerator for up to a week, making it ideal for healthy meal planning throughout your busy schedule.
- Freeze: This soup freezes exceptionally well! For best results, use freezer-quality zip-top bags (laid flat) or sturdy glass mason jars. When freezing in jars, remember to leave at least an inch or two of headspace at the top. This is crucial because liquids expand as they freeze, and leaving room prevents the jar from cracking. Freeze in quantities that are convenient for individual servings or family meals.
- Reheat: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until it is heated through. If reheating from frozen, you can thaw it on the kitchen counter for an hour or two, or overnight in the refrigerator, then proceed with stovetop reheating. You may need to add a splash of water or broth to reach your desired consistency.
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📖 Recipe
Yellow Split Pea Soup Recipe
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Equipment
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Hand blender
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Wooden Spoon Set
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Dutch oven
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.
Instructions
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Heat oil orveggie broth in dutch oven or soup pot. Add onion and saute for 5 minutes, until softened. Add the celery, carrots, turmeric, salt and pepper. Cook for another 5 minutes, stirring once in a while so veggies don’t burn. If pan becomes dry, add more veggie broth 1 Tablespoon at a time.
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Stirin veggie stock, 1 ½ cups of the water, split peas bay leaf and thyme. Make sure all of miso has been incorporated into base. Bring to a boil, then reduce heat to medium-low, cover and simmer for 50 minutes. Stir and taste. Soup may need an additional 10-15 minutes for peas so be tender.
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Remove bay leaf and thyme stems. Partially blend either withimmersion blenderor by taking half the soup to blender, pureeing and then mixing back into soup pot. Mix the miso paste with remaining ½ cup water and then stir by hand until thoroughly mixed into the soup.
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Sprinkle with fresh herbs and crushed red pepper to taste.
Notes
GARNISH: Sprinkle ¼ cup chopped fresh herbs on top. Parsley, cilantro, oregano or thyme will taste great.
MISO: The probiotics of miso will die If miso Is boiled. To reap all the benefits of the miso, stir it into ½ cup room temperature water before adding It to the soup at the very end of the cooking process.
Instant Pot Directions: Turn the instant pot to the “saute” setting and saute onions, celery carrots with spices until soft, about 5 minutes. Use 1-2 Tablespoons veggie broth if bottom of pan becomes dry. Stir in stock, water, miso, split peas, bay leaf and thyme. Cover instant pot and set to manual, high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the pressure valve. Continue to step 3 above.
Crock PotDirections: Follow directions above, substituting crock pot for soup pot. Stir in veggies stock, water, miso, split peas and thyme. Cook on HIGH for 4 hours (low for 8 hours). Remove bay leaf, thyme stems and partially blend with immersion blender. Keep on warm until ready to serve.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.