Vegan Split Pea Soup with Sweet Potatoes and Carrots Recipe
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.
- 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
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
- 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.
- Rinse Split Peas: Thoroughly rinse and drain the dry green split peas to remove any impurities before cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
