Split Pea Soup with Potatoes Recipe (Vegetarian, Vegan)
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis 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.
What’s In Split Pea and Potato Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- 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.
- Vegetable stock or any stock/broth you prefer
- Bay Leaf: I always add bay leaves to every bean soup I make/
- Barley (skip for a gluten free version!)
- Extra virgin olive oil
- sea salt and black pepper
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!
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
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 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 extra virgin olive oil divided
- 1 tsp 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!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
This looks so yummy! Could I sub lentils for split peas? Would I add them later so they don’t overcook? Thanks!!
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