Kelly JensenThis split pea soup with potatoes 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, parley, and root veggies for a hearty fall or winter meal. Serve with a slice of simple homemade rosemary focaccia bread and a giant side salad, and lunch or dinner is served.
Split Pea Soup with Potatoes 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. A pound of split peas is less than $1 and 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 is a hearty fall split pea soup that is great for enjoying by the fire. It’s filling, delicious, and meat free! Make this pea soup recipe without ham for a vegetarian lunch or dinner you’ll love.
This Split Pea Soup with Potatoes Is
- Warming
- Earthy
- Savory
- Sweet
- Vegan
- Great for Meal Prep!
Meal Prep Vegetarian Soups for the WIN!
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 making a big batch of this soup and bringing some jars over to my grandma, and she said I’d make a good wife someday. She was right (ha!), and I definitely enjoy making this for our family.
Make Split Pea Soup without Ham for a Vegetarian Version
This meat less pea soup recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless meals for your table.
What’s In Split Pea and Potato Soup?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Carrots, Celery, Onion, Potatoes
- Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online ?
- Barley (skip for a gluten free version!)
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
How Do I Make This Meatless Split Pea Soup Recipe?
- 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!
More Cozy Fall Soup Recipes You’ll Love!
Roasted Carrot Ginger Soup Recipe (Vegan, Gluten Free)
Lentil Pasta e Fagioli Soup Recipe (Vegetarian, Gluten Free, High Protein)
Vegetable Udon Noodle Soup Recipe (Vegetarian, Vegan)
White Bean Pumpkin Soup Recipe (Vegan, Gluten Free, Oil Free)
Fasolatha Recipe, Greek White Bean Soup (Vegan, Gluten Free)
Share This Split Pea Soup with Potatoes!
As always, if you make this vegan split pea soup with potatoes 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!
Split Pea Soup with Potatoes
Ingredients
- 1 lb split peas washed and sorted
- 4 large carrots sliced
- 5 large celery stalks
- 1 sweet onion
- 12 cups No-Salt-Added Vegetable Stock
- 3 bay leaves
- 1/4 cup pearled barley omit for gluten free version
- Pinch of cayenne pepper
- 3 potatoes diced
- 1 cup frozen peas
- 2 tsp Olive Oil divided
- 1 tsp freshly ground Tellicherry Black Pepper
- 1 tsp dried basil
- Salt to taste
Instructions
- 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!
Notes
Save Money on Groceries & Pantry Staples!
I love shopping for healthy groceries and pantry staples through Thrive Market – they sell healthy organic pantry staples, all natural products, and fantastic food finds (even wine!) at a discounted price. We get Thrive Market boxes every month and love picking out our favorite staples for delivery. Join Thrive Market & get 30% off your purchase & a $60 free gift!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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!
Do you really mean 5 stalks is celery? Or 5 find of celery?
Hi Chris,
Yes, I make this recipe with 5 stalks of celery – I find it gives a really nice flavor to the soup. If you don’t love the flavor of celery, you can add 2-3 or less to you liking!
– Kelly
I’ll have to try this recipes! Love split pea soup. Thanks