Vegetarian Split Pea Soup

Vegetarian Split Pea Soup


This recipe is from my blog about Creating Flavor with or without the Meat, which demonstrates the flavor layering technique. Split pea soup, is traditionally made with a ham hock, or bacon, making that flavor a worthy competitor. Removing the meat is a game changer, but not to worry, this wonderful plant based version has a depth and richness that holds its' own.

Vegetarian Split Pea Soup

Vegetarian Split Pea Soup

Yield: 2 ½ qts

2 teaspoons extra virgin olive oil

1 ½ cup green or yellow split peas*

1 cup onions, ½ inch cubes

½ cup celery, ½ inch cubes

½ cup carrots, ½ inch cubes

1 ½ teaspoon garlic about 3 cloves

2 tsp olive oil

2 teaspoon tamari or soy sauce

2 teaspoon tomato paste

1 ½ teaspoon dried mushroom, hydrated and diced small (about ¼ cup before hydrating)– or ½ tsp dried porcini powder

6 cups vegetable stock or 6 cups water + 2 organic vegetarian bouillon cubes

1/4 teaspooon Black pepper

1/2 teaspoon sea salt, optional (taste before adding)



  1. Heat a 4 qt pot on high heat for about 40 seconds. Add olive oil,  onions, celery and carrots and cook on medium heat for about 3 minutes, or until fragrant and translucent
  2. Add garlic, dried mushroom, and tomato paste and cook on low heat, allowing the mixture to toast for a minute or so.  Stir occasionally, so it doesn’t burn.
  3. Add remaining ingredients and cook on low heat with lid on, for 50-55 minutes or until split peas are tender. Taste the soup, and if it needs the salt, add it in now
  4. Your bowl of deliciousness is ready to eat.
  5. Cool the remaining portions down and store in an airtight container for up to one week, or freeze for up to two months.


*Yellow or green split peas taste equally as good in this recipe; if you want a mellower pea taste, use the yellow ones.