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Split Pea Soup with Kale Recipe (Vegetarian, Gluten Free)

This split pea soup with kale has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch. This split pea soup is loaded with vegetables, greens, and root veggies for a hearty fall or winter meal.

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Split Pea Soup with Kale is one of my absolute favorite soups to make, and a fantastic way to get those greens into your diet! I always keep some dried split peas in my cupboard, as they are really cost efficient and go a long way.  A pound of split peas is less than $1 and can make about 8 servings of soup, so when I am cooking for the week, this is one of my affordable meal prep recipes.

This is a hearty kale split pea soup that is great for enjoying by the fire (or log-burning DVD if you don’t have a fireplace). It’s filling, delicious, and meat free!  Make this pea soup recipe without meat for a vegetarian lunch or dinner you’ll love.

This Split Pea Soup with Kale Is:

  • Warming
  • Earthy
  • Savory
  • Sweet
  • Vegan
  • Inexpensive and Cheap
  • Gluten Free
  • Great for Meal Prep!

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Cheap and Filling Soup Recipes Everyone Will Love

I love how inexpensive and affordable split pea soup is to make! This recipe uses a lot of ingredients you would have in your fridge and cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In Split Pea Soup with Kale?

  • Kale, Carrots, Celery, Onion, PotatoesI got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

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Make This Kale Split Pea Soup Recipe Gluten Free

This gluten free split pea soup with kale recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

How Do I Make This Kale Split Pea Soup Recipe?

  • Instant Pot/Pressure Cooker Instructions

    Add all ingredients except the kale to the Instant Pot, stir to combine. Cook on Manual/High Pressure for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, release the remainder of the steam carefully.  Stir in the kale, and allow soup to sit in the hot Instant Pot for 10 minutes. Soup is finished when potatoes fall apart slightly and peas dissolve.  Stir, taste, and adjust seasoning as needed.

    Stove Top Instructions

    Add all ingredients except the kale to a large stock pot. Stir and bring to a boil.  Cover with a lid, and reduce heat to a slow simmer.  Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don’t stick to the bottom of the pot and burn.  Stir in the kale during the last 15 minutes of cooking time. Stir, taste, and adjust seasoning as needed.

    Slow Cooker Instructions

    Add all ingredients except the kale to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. A half hour before the soup is finished, stir in the chopped kale and allow it to cook in the soup.  Stir, taste, and adjust seasoning as needed.

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More Cozy Vegetarian Fall Recipes You’ll Love!

Roasted Delicata Squash Pasta Recipe (Vegetarian, Gluten Free)

Instant Pot Oil Free Lentil Soup Recipe (Vegan, Gluten Free)

Honey Roasted Beets Recipe (Vegetarian, Gluten Free)

White Bean Pumpkin Soup Recipe (Vegan, Gluten Free, Oil Free)

Healthy Pumpkin Brownies (Whole30 Desserts)

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Get the Same Recipes For This Split Pea Soup with Kale!

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

As always, if you make this vegan split pea soup with kale recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

kale split pea soup recipe vegetarian vegan cheap filling soups hearty fall meals without meat gluten free

Split Pea Soup with Kale

The Herbeevore
This split pea soup with kale has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch. This split pea soup is loaded with vegetables, greens, and root veggies for a hearty fall or winter meal.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Natural Release 20 mins
Total Time 45 mins
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 303 kcal

Equipment

Ingredients
  

Instructions
 

Instant Pot/Pressure Cooker Instructions

  • Add all ingredients except the kale to the Instant Pot, stir to combine. Cook on Manual/High Pressure for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, release the remainder of the steam carefully.  Stir in the kale, and allow soup to sit in the hot Instant Pot for 10 minutes. Soup is finished when potatoes fall apart slightly and peas dissolve.  Discard bay leaves when the soup has finished cooking. Stir, taste, and adjust seasoning as needed.

Stove Top Instructions

  • Add all ingredients except the kale to a large stock pot. Stir and bring to a boil.  Cover with a lid, and reduce heat to a slow simmer.  Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don’t stick to the bottom of the pot and burn.  Stir in the kale during the last 15 minutes of cooking time. Discard bay leaves when the soup has finished cooking. Stir, taste, and adjust seasoning as needed.

Slow Cooker Instructions

  • Add all ingredients except the kale to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. A half hour before the soup is finished, stir in the chopped kale and allow it to cook in the soup.  Discard bay leaves when the soup has finished cooking. Stir, taste, and adjust seasoning as needed.

Notes

I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

Nutrition

Calories: 303kcalCarbohydrates: 57gProtein: 19gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1006mgPotassium: 1118mgFiber: 19gSugar: 11gVitamin A: 9750IUVitamin C: 41mgCalcium: 105mgIron: 4mg
Keyword cheap and filling vegan recipes, healthy affordable soups, kale and pea soup recipe, kale pea soup, kale split pea soup, pea and kale soup, split pea soup with kale
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, CrockPot/Slow Cooker, Dairy Free, Dinners, Gluten Free, Instant Pot Recipes, Lunches, Meal Prep, Oil Free, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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