Vegan Split Pea Soup with Sweet Potatoes and Carrots Recipe

Introduction

This vegan split pea soup is a hearty and comforting dish, packed with nutritious vegetables and tender split peas. Perfect for chilly days, it offers a flavorful, wholesome meal that’s easy to make and satisfying to enjoy.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 3 medium stalks celery
• 4 medium carrots, peeled and sliced
• 1 sweet onion, peeled and diced
• 3 medium garlic cloves, minced
• 1¼ cups corn kernels
• 1 cup dry green split peas
• 1 tablespoon vegetable oil or water
• 4 cups vegetable broth
• 4 cups water
• ½ teaspoon black pepper
• 1-2 tablespoons Italian seasoning
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt (optional, since the vegetable broth should have enough salt)

Instructions

1. Step 1: Prepare all the vegetables that need peeling and cutting (except the onion). Place them in a mixing bowl and add the corn kernels.
2. Step 2: Skin and dice the onion and set it aside.
3. Step 3: Rinse and drain the dry split peas thoroughly.
4. Step 4: Preheat a Dutch oven or large pot over high heat. Add 1 tablespoon of oil or water. When sizzling, add the onion.
5. Step 5: Sauté the onion until translucent, about 2-3 minutes.
6. Step 6: Add all the prepared vegetables to the pot. Sauté for 8 minutes, adding a tablespoon or so of water if the vegetables begin to stick.
7. Step 7: Add the spices (black pepper, Italian seasoning, cayenne pepper if using, and salt if desired) and cook for another minute.
8. Step 8: Pour in the vegetable broth and stir well.
9. Step 9: Add the split peas and additional water. Mix all ingredients together.
10. Step 10: Bring the stew to a rolling boil, then reduce the heat to medium.
11. Step 11: Let the stew cook uncovered at a high simmer for one hour, stirring occasionally.
12. Step 12: The stew will thicken as the split peas cook and the vegetables soften. Adjust consistency by adding broth for a thinner soup or cooking longer for a thicker stew.

Tips & Variations

• For extra depth, add a splash of lemon juice or vinegar just before serving to brighten the flavors.
• Feel free to swap sweet potatoes with butternut squash or regular potatoes for a different taste and texture.
• If you prefer a smoother texture, use an immersion blender to partially blend the soup before serving.
• Add fresh herbs like parsley or thyme as a garnish for added freshness.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a little water or broth if it has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow split peas instead of green?

Yes, yellow split peas can be used as a substitute, but they tend to cook a bit faster and may give the soup a slightly different flavor and texture.

Do I need to soak the split peas before cooking?

No soaking is necessary for split peas as they cook relatively quickly compared to other dried legumes, making them convenient for soups like this one.

Vegan Split Pea Soup with Sweet Potatoes and Carrots Recipe

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★★★★★

4.7 from 107 reviews

A hearty and comforting vegan split pea soup packed with nutritious sweet potatoes, carrots, celery, and green split peas simmered in vegetable broth and seasoned with Italian herbs and spices. This recipe yields a thick, flavorful stew that can be adjusted in consistency to suit your preference and makes a perfect warm meal for any season.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium sweet potatoes, peeled and cubed
• 3 medium stalks celery, chopped
• 4 medium carrots, peeled and sliced
• 1 sweet onion, peeled and diced
• 3 medium garlic cloves, minced
• 1¼ cups corn kernels

Dry Goods & Liquids

• 1 cup dry green split peas, rinsed and drained
• 4 cups vegetable broth
• 4 cups water

Seasonings & Oils

• 1 tablespoon vegetable oil or water
• ½ teaspoon black pepper
• 1–2 tablespoons Italian seasoning
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt (optional, as vegetable broth may be salted)

Instructions

1. Prepare Vegetables: Peel, cube, and chop all necessary vegetables including sweet potatoes, celery, carrots, and garlic cloves. Place these prepared vegetables and corn kernels into a mixing bowl while keeping the diced onion aside.
2. Rinse Split Peas: Thoroughly rinse and drain the dry green split peas to remove any impurities before cooking.
3. Sauté Onion: Heat a Dutch oven or large pot over high heat. Add 1 tablespoon of vegetable oil or water and, once sizzling, add the diced onion. Sauté for 2 to 3 minutes until the onion becomes translucent.
4. Sauté Vegetables: Add the prepared sweet potatoes, celery, carrots, minced garlic, and corn kernels to the pot. Cook for 8 minutes, stirring occasionally, and add a tablespoon of water if vegetables begin to stick to the pot.
5. Add Spices: Stir in black pepper, Italian seasoning, cayenne pepper if using, and salt if desired. Cook the mixture for another minute to release the flavors.
6. Add Liquids and Split Peas: Pour in the vegetable broth and stir well. Add the rinsed split peas and 4 cups of water. Mix all ingredients thoroughly.
7. Simmer Soup: Bring the stew to a rolling boil, then reduce heat to medium. Let it cook uncovered at a high simmer for one hour, stirring occasionally to prevent sticking and ensuring even cooking.
8. Adjust Consistency: After cooking, the stew should be thickened from the softened split peas and vegetables. Add more vegetable broth if you prefer a thinner soup consistency, or cook longer uncovered to reduce and thicken further.

Notes

• You can substitute vegetable oil with water or any neutral oil for sautéing to make the soup oil-free.
• The salt is optional because vegetable broth often contains sufficient salt; adjust to taste.
• Simmering uncovered helps evaporate excess liquid and thickens the soup naturally.
• This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
• For a smoother texture, partially blend the soup with an immersion blender after cooking.

Keywords: vegan split pea soup, plant-based soup, healthy soup, vegetable stew, dairy-free soup, vegan comfort food