This split pea soup (vegan & GF) has fantastic flavor and and delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for a week’s lunches.

Split Pea Soup is one of my absolute favorite soups to make! I always keep some delicious split peas in my cupboard, as they are really cost efficient and go a long way. 1 lb of split peas can make about 8 servings of soup, so when I am meal prepping for the week, this is one of my go-to recipes.

This Split Pea Soup Is:

Warming
Earthy
Savory
Sweet
Vegan
Gluten Free
Great for Meal Prep!

This soup is so perfect for a fall or winter’s day, and super low-maintenance to make on an afternoon off. Also, this makes a lot of soup so there is plenty to re-heat for dinner during the week or pack for lunch.

I’ve been making split pea soup for many years, since high school and before. I remember bringing some jars over to my grandma once, and she said I’d make a good wife someday 🙂

Whats In This Split Pea Soup?

1lb split peas (washed and sorted)
4 large carrots, sliced
5 large celery stalks
1 vidalia Onion
12 cups vegetable stock
3 bay leaves
1/4 cup pearled barley
Pinch of cayenne pepper
3 large potatoes, diced
1 cup frozen peas
2 tsp Olive Oil, divided
1 tsp fresh black pepper
1 tsp dried basil
Salt to taste

How Do I Make This Vegan Soup?

In a large stock pot, heat 1 tsp olive oil and begin to sauté the onion on low heat. After 5 minutes add the celery and carrot, and sauté for 5 more minutes, stirring occasionally.

Add the vegetable stock, split peas, barley, potatoes, and the bay leaves, and the pinch of cayenne. Cook on low heat for 1 hour. After the hour, add the frozen peas and dried basil, and continue to cook on low for another hour, stirring occasionally. Remove bay leaves before serving.

When you’re ready to dish up, drizzle a bit of olive oil on the top of each bowl and lots of fresh black pepper, and enjoy!