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The BEST Split Pea Soup (Vegan, Gluten Free)

Homestead Herbivore
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.
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  • 1 lb 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


  • 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!
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