Vegan Split Pea Soup
If you are a soup lover this vegan split pea soup is the perfect comfort food. This plant-based recipe is easy to make and full of healthy ingredients. It is oil-free and I have added textured vegetable protein along with liquid smoke to give it a hearty smokey flavor and added protein. This recipe can be ready to serve in just over an hour.
I love making healthy and hearty soup for our Sunday dinners and serving it with some amazing bread. My husband has been asking me to make vegan split pea soup for years. I kept putting it off because I honestly didn’t think I was going to like it. The look of the soup has always turned me off, but I’m so glad I gave it a try! It’s a new favorite!
First of all, it’s not hard or expensive to make and it’s delicious. I added textured vegetable protein pared with liquid smoke to give it a little “meat” consistency and the flavor was the bomb! This also adds a good amount of protein to the soup. Our daughter loved it too. We ate the whole batch in 2 days. I love serving soup with crackers and bread. Bring on the carbs! I will definitely be making this vegan split pea soup again.
Adding all the Veggies
After finding a base recipe for this soup I modified it a bit to make it healthier and more nutritious. I always leave out oil when making my recipes to make it plant-based and lower in fat. I also added in kale because I love to add kate too pretty much all of my recipes. Kale tastes bitter when it’s raw, but when it’s cooked it’s delicious. For this soup, I put 2 cups of kale in my food processor and chopped it up very small. Then I add it to my sauteed veggies. This adds some nutrition without changing the taste of the soup. This is also an easy way to trick kids into eating kale!
This vegan split pea soup can be stored in the refrigerator for up to a week. If you have a lot of leftovers you can even freeze it to enjoy another day. I like to put my soups into ziplock bags to freeze. When you are ready to eat just pop in the microwave and defrost.
I really hope you give this soup a try. If you are like me and have been avoiding it, you should really go for it. I promise it will not disappoint! The leftovers are great to pack for lunch on the go or a quick and easy dinner. It’s filled with just the right amount of protein, carbs, and fat to make a complete meal!
Pair with one of these Vegan Desserts
Healthy Vegan Protein Bites
No-Bake Brownie Bites~Vegan and Gluten-Free~
Plant-Based Cranberry Cornbread Carrot Cake
Vegan Split Pea Soup
- Food Processor (optional)
- 1 Medium Onion Chopped
- 2 Medium Carrots Chopped
- 2 Medium Celery Stalks Chopped
- 1 Cup Textured Vegetable Protein Measure dry
- 2 Tbsp Minced Garlic
- 2 Teas Ground Cumin
- 2 Cups Kale Chop in food processor until fine after measuring. Or chop by hand.
- 6-8 Cups Vegetable Broth
- 1 Lb Dried Split Peas
- 2 Teas Red Wine Vinegar
- ½ Teas Liquid Smoke
- Salt and Pepper to taste
- Chopped Green Onions for garnish
- Add Textured Vegetable Protein to a large skillet and add about 1/4 cup of water. Cook over medium heat adding more water as it starts to dry out. Cook for about 10 min until it starts to brown. Remove from heat.
- Add 4 Tbs of water to a large pot over medium heat
- Add onion, carrot, and celery
- Cook for about 8 minutes, add chopped kale, and cook for about 2 more minutes
- Add garlic and cumin and cook with vegetables for 2 more minutes
- Add in broth, and peas. Bring to a boil.
- Lower heat and simmer until peas are falling apart (about 1 hour)
- Add Textured Vegetable Protein and simmer for 15 more minutes. Add more broth if the soup gets too thick.
- When the soup is done cooking add liquid smoke and red wine vinegar. Season with salt and pepper.
- Serve hot and top with chopped green onions. Serve with warm bread or crackers.