Split Pea Soup - My Vegan Cookbook

Split Pea Soup

  • COOK
    65 Mins
  • PREP
    10 Mins
    75 Mins

Delicious split pea soup!

Original Release Date: February 9, 2010

Nutritional Facts
Servings 5Serving Size 1 Cup




  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Clove Garlic, Minced
  • 1 Medium Onion
  • 1 Cup Chopped Celery
  • 1 Medium Carrot (thinly sliced in medallions)
  • 4 1/2 Cups Water
  • 1 Cup Dried Split Peas
  • 1/2 Teaspoon Dried Crushed Rosemary
  • 1 Bay Leaf
  • 1 Teaspoon Lemon Pepper Seasoning
  • 1/2 Teaspoon Salt
  • 1/2 Tablespoon Soy Sauce
  • 1/4 Teaspoon Liquid Smoke


First wash and check the dried split peas for any rocks or dirt. Set aside.

In a soup pot place oil, garlic, onion, celery, carrot and bring to sizzle, turn down to medium heat and cook covered for 5 minutes. Uncover and place water, peas, rosemary, bay, lemon pepper seasoning, salt, soy sauce, liquid smoke into pot and bring to a quick boil. Turn down to medium to low heat. Cook for 60 minutes or until peas are just tender and are starting to fall apart. Take off heat, remove bay leaf and mash the soup with a potato masher to break the peas up so that it creates a creamy texture. Not too much, we want to leave some whole peas.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.