By Susan Voisin 98 Comments
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This delicious, vegan split pea soup with carrots and potatoes is the definition of comfort food and can be made quickly in the pressure cooker or Instant Pot.
If your days are as busy and rushed as mine have been lately, perhaps you won’t mind if I give barely any introduction to one of my favorite split pea soup recipes.
In a way, this is a soup that needs no introduction: it’s your basic, all-purpose, down-to-earth split-pea soup. This is the one I whip up when I’m serving curry-haters (yes, they do exist!) or am just in the mood for a milder soup that gets its flavor from caramelized onions and vegetables, rather than spices.
It’s true comfort food–quick comfort food if you use the pressure cooker. In about half an hour, you can go from wondering what’s for dinner to sitting down to eat. And in these busy days, who can resist that?
Try it with a thick slice of myFat-Free Whole Wheat Bread for Bread Machinesand a green salad.
If curried split-pea soups are your thing, here are a couple of my favorites:
- Yellow Split-Pea Soup with Sweet Potatoes and Kale
- Curried Split-Pea Soup with Cauliflower
Or, if you prefer smoky, southwestern flavors, take a look at Southwestern Split-Pea Soup.
4.93 from 13 votes
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Thick and Hearty Split Pea Soup
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8 servings
Author Susan Voisin
Ingredients
- 2 medium onions chopped
- 2 cloves garlic minced
- 3 carrots diced
- 3 ribs celery chopped
- 2 cups dried split peas checked carefully for debris and rinsed
- 6-8 cups water
- 2 medium potatoes coarsely chopped
- 1 large bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1-2 teaspoons Liquid Smoke or smoked salt to taste
- 2 teaspoons salt or to taste
- freshly ground black pepper to taste
Instructions
Heat a pressure cooker or Dutch oven over high heat. Add the onions and saute for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. (Add water by the tablespoon if necessary to prevent sticking.) Add the garlic, carrots, and celery and cook for 2 more minutes.
Add the peas to the pot. If you’re using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf, basil, thyme, and celery seed.
For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes (8 minutes for electric pressure cooker). Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.
For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.
For both methods: Once the peas are tender, add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.
Makes about 8 servings, and tastes even better the next day!
Notes
This soup is zero points on WW Purple or Freestyle plan.
Nutrition Facts
Thick and Hearty Split Pea Soup
Amount Per Serving
Calories 216Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 565mg25%
Carbohydrates 41g14%
Fiber 15g63%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is approximate.
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Reader Interactions
Comments
Sarah
January 15, 2012 at 6:50 pmThis was dinner tonight, and I LOVED it! So did a vegetarian friend, and two meat eaters. The only one who didn’t like it was my 13 year old son, he declared it “too mushy” lol. I made it exactly as written for stovetop, only I cut back the liquid smoke to 1/2 a tsp. I will DEFINITELY make this again! thank you!
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Joan
February 26, 2012 at 9:02 amJust had to comment on the pottery you have the Thick and Hearty Pea Soup pictured in. I have that same pottery set and love it so was surprised and happy to see it being used by someone else. By the way, I’m planning to make this soup today. I share it with the retired priest from my church and also the secretary there. Thanks for all the great recipes!
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Elle
March 6, 2012 at 5:12 pmI tried this recipe and it was very satisfying. My meat-loving brother loved it, and my mom wanted me to start making it weekly!
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Tash
March 9, 2012 at 9:57 pmI am a huge lover of soups, i love making them and designing new ones and i love eating them, the moment anyone is sick i get the biggest smile on my face because its just another reason to make a super nutrient packed veggie soup, soup is just versatile, easy and goes a long way, not to mention if you are starting to run out of your fav soup just add more water, instant extra soup 😀 I’m saying this while currently eating corn soup lol.
This soup recipe is a great simple quick recipe, i just adore how you put simple quick and sometimes plain old run of the mill recipes on your blog, it helps those who do not have the time or ingredients on hand to make elaborate dishes.
so thank you for being real <3Reply
Lfred
March 24, 2012 at 10:32 pmWe have been plant based for about 3 months now, and I have made over a dozen of Susan’s recipes. Every single recipe has been wonderful-even my 9 and 5 year old daughters love the recipes! This website has definitely been a huge part of a smooth transition for us. I’m impatiently waiting for the cookbook : ) This split pea recipe is excellent!
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Elle
March 25, 2012 at 9:55 amWhat size pressure cooker do you use for this recipe?
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March 25, 2012 at 10:00 am My pressure cookers are 6 and 7 quarts, and this soup works in both of them. If you have a smaller one, you should probably halve the recipe.
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Linda
March 25, 2012 at 11:21 pmI made this soup tonight in my pressure cooker ( the one I got as a wedding present 26 years ago and still going strong). I added a grated apple and a grated gold beet that were wilting in my veggie drawer in the fridge. I also added two cubes of veggie stock. When it was done I couldn’t wait for the pressure to abate and helped it along by tilting the weight on top of the cooker. When the pressure went down I opened her up and tasted. So delicious! I missed the part about adding the liquid smoke, salt and pepper at the end. Just finished parsing it off between the freezer and the fridge in pint containers with one big bowl held aside for a late night dinner tonight. Thanks!!! Super yummy.
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Beverly Crossland
August 25, 2012 at 8:23 pmWe have this soup often..We are a family of 10 so I like to serve over brown rice to make it go a little farther..I really like how you put the instructions to use pressure cooker and regular..It is very helpful I wish more people did so..I am new to using the pressure cooker and it helped a lot..Keep up the good work!! Cant wait to try a lot of your great recipes.. Especially the sorbet and the cashew tofu mayo..
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Radhika Sarohia
August 28, 2012 at 2:45 amThis was good, I didn’t have celery seed or liquid smoke so instead I put in mustard, parsley, turmeric and a tiny bit of Old Bay seasoning
I’m also trying to keep things semi low-carb, so I replaced the potato with spinach (next I’ll go for cauliflower as suggested above in the comments somewhere)
I didn’t let it cook long enough and I also burnt it because I didn’t add enough water
Even with all that it was very tasty so I’ll be making it again, thanks for the recipeReply
Barbara
September 11, 2012 at 2:34 pmI made this soup last night using the pressure cooker and brought it to work for lunch today — wow, this is super hearty and has just the flavor and texture I was looking for..chunky with very subtle with hints of the herbs. I used some baby yukon golds potatoes which rounded out the flavorfullness. The pressure cooker instructions are spot on — eight minutes under pressure and another 20 to cool down naturally and I had a great soup. Thanks!
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Colleen
September 12, 2012 at 1:24 amJust made this and it was incredible! I found myself adding more seasonings than suggested because I prefer my soups and stews to taste very herbal. Certainly the best split pea soup I’ve ever had!
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Beth
December 29, 2012 at 10:07 pmAwesome recipe. This was so good. I followed it to the letter except I didn’t have the basil so I subbed dried parsley. And I added Vegeta because I am Hungarian. Thanks!
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Karl
December 31, 2012 at 2:55 amI have a Presto pressure cooker and ALWAYS make split pea soup n it! Just make sure it keeps steaming…
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Leslie Paquette
February 16, 2013 at 7:47 pmHi Susan, thanks for this delicious recipe!! I made it in my pressure cooker (only my second time using it) and it came out great. I didn’t have the vent/valve set right the first time so it never actually got up to pressure. Of course when I opened the lid it looked very similar to the way it did when I closed the lid! So, I tried again and definitely achieved pressure because it was cooked perfectly. I only used half the salt and liquid spice and added a parsnip. My husband is trying to eat more vegan meals and he thought this was delicious. Thank you, Leslie
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Susan Simon
June 15, 2013 at 8:34 pmHad a craving for this – just made it in the pressure cooker – so unbelievably delicious. I serve it with a slice of fresh lemon in the bottom of the bowl that I mash up a bit in the bowl. It is one of my very favorite recipes. I skip all the oil and the salt – don’t think it needs it. This is such delicious soup. Make it now!!!
SusanReply
Peggy Baillio
October 15, 2013 at 11:06 pmWould love to print the recipe but don’t see where it is printable. I’m to old for all this computer stuff, lol.
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October 16, 2013 at 7:36 am Peggy, right under the title of the recipe, just before the ingredients, there’s a link for a printer-friendly page. If you click that, you’ll get the recipe by itself, and you can use your browser’s print command (which might only be accessible by right-clicking on the page) to print it.
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Perele von Shifer
October 17, 2013 at 8:28 pmplease check cooking time listed. thanks.
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Sara
November 26, 2013 at 9:11 pmThis is a good recipe, however I personally did not enjoy the liquid smoke part. Will make again, but will be omitting the liquid smoke. It’s too aromatic for me. Thanks for the recipe.
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Alice
October 3, 2020 at 3:13 pmI’m getting ready to make this in my smaller IP so will have the ingredients. I had a bowel/gut reaction to liquid smoke, a couple of months ago, so I’m using smoked paprika for the slight smokiness. I am so looking forward to having this tonight, we are on the back side of almost hurricane, and it has cooled off considerably, for tropics. If we lose electricity again I’ll just put it all in pot and finish on gas stove top. Thanks so much for including instructions for regular and pressure.
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Alice
October 4, 2020 at 10:33 pmI made this soup tonight, first time. Directions are spot on. DELICIOUS!!!! I used IP. I substituted smoked paprika for the liquid smoke. Thank you so very much. This is already a favorite and I’ll be sharing with “carnies” too.
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Nikki
February 7, 2014 at 8:22 pmI doubled the recipe for a party and used yellow and green split peas and Oh my goodness. It’s so good I want to use teeny tiny bowls at our party and save it for myself
Nikki
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February 25, 2014 at 9:58 am This soup is really good. I tweeked it a little, as I had some vegetarian ham (sometimes called Buddhist ham) on hand and added it when the soup was almost done.
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Mary P
November 7, 2014 at 4:10 pmI am eating this right now and it is absolutely delicious! Thanks for another great recipe!
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Marian
November 15, 2014 at 10:45 pmMade this again tonight. It’s one of my favorites. Rave reviews as usual.
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Robin
February 18, 2017 at 7:11 amHello, first to say I love your recipes – thank you for sharing them. I am new to the IP and my first was your veggie soup.
Last night I made this Thick and Hearty Split Pea Soup which is just awesome! But I have a questions about the recipe. Under the pressure pot instructions. “Seal the cooker and bring to high pressure. lower heat and cook at high pressure for 6-8 minute.” ??? I simply sealed the cooker – unplugged the unit. Set it at 8 minutes and let it do it’s thing. How should I have done this? Thank you for your advice. RobinReply
Elizabeth
February 19, 2017 at 8:54 amI come back to this recipe time and time again.
My family LOVES it.
…I’ve made it for work events, pot-lucks and girls weekends.
It never fails.Thank you!!!
<3Reply
Kristen
March 10, 2017 at 10:54 amWow, this soup is amazing. I made it in my Instant Pot. Added some cooked macaroni to my kids’ bowls per their request when I served it. I will be making this again.
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Zoey Macfie
March 20, 2017 at 9:26 pmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmmmmmyyyyyyyy
yyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!Reply
April 30, 2017 at 5:56 pm I’ve made split pea soup a number of times in the pressure cooker, but this is by far the best recipe I’ve tried. I’m so glad I found this. 8 minutes is sufficient for the peas to soften, and the trick of cooking it for a few minutes uncovered really makes a difference to thicken the texture! I made it without potatoes this time but will try with next. Husband loved it 🙂
Thank you so much for sharing!
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EJ
September 5, 2017 at 9:41 amThis soup was delicious. The only change I made was to replace white potatoes for 1 sweet potato.
Thank you for this great recipe.
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Lisa Layman
October 14, 2017 at 3:11 pmI made this soup and really liked it. I froze the extra so I would have food right easy for after my hip replacement surgery. So glad I did! This soup has just the right flavor and texture! I used Bensons Table Tasty instead of the salt… 😮s has to be the best split pea soup ever!
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orthohawk
December 21, 2017 at 5:09 pmI like my split pea soup pureed, so I do everything as in this recipe except I cook the peas in 6 cups of water separately until they’re very soft and then use an immersion blender to puree them after which I add the peas to the carrot/potato mixture which i’ve cooked in 2 cups of water while the peas are getting soft. I then proceed with step 5.
I also like an herb blend: basil, thyme, oregano, and dill: I usually mix up the herb mix separately (1 part of the first three and 2 parts dill), and I use it in all sorts of other dishes.Reply
Alice
October 4, 2020 at 9:03 pmMy IP is natural releasing right now…. thanks, I’ll add a little dill.
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Nichole
January 26, 2020 at 7:44 pmThanks for posting this delicious, healthy recipe!
Having different supplies, I used frozen peas instead of split-peas, cauliflower instead of potatoes, about 1 cup of fresh basil still frozen from summer batch, no liquid smoke,
and only 3.5 cups of water to fit all in one blender.Reply
Justine
April 2, 2020 at 1:01 pmVery good soup and easy to make. Thank you.
I made it on the stove top. I did not have any bay leaf, so I did add a dash of coconut aminos for a little extra flavor.Reply
Scott
April 6, 2020 at 5:09 pmI made this for lunch today, and my wife and daughters are currently inhaling it and raving about how much they like it. Super easy to prepare too! Thank you for another great recipe!
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CK
May 14, 2020 at 6:35 pmBeen making this recipes and others from your blog for many years now. Just wanted to say thanks!
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Susan Voisin
May 15, 2020 at 12:14 amYou’re very welcome! 😀
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Michelle
December 24, 2020 at 1:45 pmThis is literally my favorite soup recipe. I’m not vegan or even vegetarian, but whenever I want to make a comfort meal soup I reach for this recipe. Its tasty and filling and perfection.
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Vicki B
February 13, 2021 at 7:02 pmThis is my go to split pea soup recipe. Thanks so much. I can always count on you for wonderful tasting recipes. I make it on the stove top. I have an instant pot but like to stir it and watch it cook. 😉
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Ivy Henick
April 19, 2021 at 7:59 amHi, Susan. I’ve made this soup countless times, but it’s been a minute and this time I tried making it in my instant pot. I’m confused about your instructions: “For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes (8 minutes for electric pressure cooker).” How do you lower heat in the instant pot. It’s either high or low pressure, no? Also, I’m wondering how this would turn out in a slow cooker. I was able to successfully make it in the IP but was just wondering about those instructions. Come to think of it, you’re probably talking about a stove-top pressure cooker. My bad. I can lower the heat on that one hehe.
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Susan Voisin
April 19, 2021 at 11:22 amYou’re right—when I originally wrote the recipe, I was using a stove-top pressure cooker. For the IP, you just set it to high pressure for 8 minutes. I haven’t made it in the slow cooker, and it should work, but I’m not sure how long you’d have to cook it and if you’d need more or less water. Slow cooking’s not my thing. 😀
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Linda
June 3, 2023 at 10:54 pmCan you please tell me how many WW pts in the blue plan. I want to try your split pea soup.
Thank you,
Linda
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