Vegan Split Pea Soup

February 18, 2015

This vegan split pea soup is also gluten-free, and has fantastic flavor and is hearty and filling. This is a fantastic protein-rich lunch or dinner.

This vegan split pea soup is a great healthy vegan spin on the traditional split pea recipes you may have grown up with as a child. This recipe uses sweet potato and smoked paprika for a delicious sweet and smoky flavor.

This split pea soup is a delicious vegan recipe is a great basic staple that you can make your own by adding extra vegetables or other spices.

I got this recipe from my friend Whitney from Eco Vegan Gal, and you can watch her recipe video here.

If you want to eat healthier with more organic and plant-based foods but feel like it’s too expensive, this post is for you Whitney has written an incredible book Healthy, Organic, Vegan On A Budget where she shares fantastic tips for saving money so that you feel empowered about your food choices no matter what your financial circumstances. She will help you eat healthy vegan good for $5 a day or less!

Yes! It is possible. Whitney shares her personal story, money template, and health goals with a view to helping you get clearer about your own. The book opens with a valuable questionnaire to define your overall budget and emotions towards health and money.

Whitney then runs through the virtues of a plant-based diet, as well as purchasing whole, organic, and local foods. But, the real gold in the book is the practical tips born out of her personal experience of eating vegan for $5 – $10 a day! She says planning, organizing, meal planning, and resetting your pantry and fridge are the first things to do to eliminate waste which equates to lost money. She also suggests choosing 20 basic recipes and rotating them throughout the month, and creating themed days (like pizza night, soup night etc) to make things more structured and interesting.

One of the best tips in the book is to have your budget match your plate. So, whatever makes up most of your plate should get the same percentage of the budget. Hopefully that’s vegetables! Splitting the cost of expensive ingredients with friends also helps to use fresh ingredients more quickly and reduce expenditure per month. I also love the section on “U Pick” farms, CSA’s, strategies for saving money at farmers’ markets, online resources, and tips for saving money at Whole Foods! There are so many great ideas in here, and Whitney has used them in her life to eat for between $5 and $10 a day.

This soup works out at about $1.50 a serving even with entirely organic ingredients! It doesn’t get much easier or cheaper than that! I also recommend checking out Whitney’s What A Vegan Eats vlog where she shares tasty affordable bites every day.

Get your copy of Healthy, Organic Vegan On A Budget and learn more about Eco-Vegan Gal.


Vegan Split Pea Soup

This vegan split pea soup is also gluten-free, and has fantastic flavor and is hearty and filling. This protein-rich dish is a fantastic lunch or dinner. 

Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Author Tess Masters


  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 2 cups dried split peas, rinsed
  • 1/2 large orange-fleshed sweet potato, cubed
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice, plus more to serve
  • 1/4 cup finely chopped green onions (white and green part)
  • 1/4 cup finely chopped flat-leaf parsley


  1. In a large pot over medium-high heat saute the yellow onion, carrot, celery, bell pepper, garlic, and 1/4 cup of the broth for about 5 minutes until softening. Add the chipotle powder, oregano, and smoked paprika and stir for a minute until well combined.
  2. Pour in the broth, dry split peas, sweet potato, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to medium-low, and simmer for 40 to 60 minutes, until the peas and veggies are just cooked through. Remove the pot from the heat, and allow the soup to cool slightly. Remove the bat leaf.
  3. Transfer half of the soup to your blender and blast on high for 3o to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
  4. Return the blended soup to the saucepan and incorporate. Stir in the lemon juice, and season with salt and pepper to taste.
  5. To serve, ladle into bowls and garnish with green onions and parsley. Pass extra lemon juice at the table.

Recipe Notes

Recipe from Eco-Vegan Gal
Photo by Trent Lanz; styling by Alicia Buszczak