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    Home » Recipes » Soups, Stews, and Chilis

    Vegan Split Pea Soup

    Published: Sep 20, 2019 · Modified: Nov 11, 2020 by Jenn Sebestyen

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    Flavorful, hearty soup made quickly and easily in the Instant Pot. Serve it up with smoky tempeh crumbles and a slice of crusty bread. This Vegan Split Pea Soup is craveable comfort food!

    Slice of crusty bread being dipped into a bowl of vegan split pea soup

    There is nothing I love more than a comforting steaming bowl of soup. 

    Most soups I make take about 30 minutes give or take. I don’t make split pea soup often because it does take a bit longer, anywhere from 1 to 2 hours on the stovetop.

    But, now, you can have split pea soup even on a weeknight with my easy Instant Pot Vegan Split Pea Soup!

    Overhead view of two bowls of soup with spoons in them.

    Nutritional highlights

    Traditional split pea soup is made using a leftover ham bone and it usually contains some kind of smoked meat, like ham, bacon, or turkey. Smoked meats and processed meats have been linked to increased risks of cancer, so a traditional bowl of split pea soup might not be that great health wise.

    Split peas themselves, however, like all legumes, are incredibly nutritious! They contain large amounts of fiber, protein, folate, and B vitamins. 

    My Vegan Split Pea Soup is relatively low in calories, but boasts nearly 20 grams of fiber and 25 grams of healthy plant protein! Not to mention all the vitamins and minerals and zero cholesterol. This version is definitely good for you!

    Instant Pot

    What is the difference between the Instant Pot and a pressure cooker?

    A pressure cooker is a sealed pot that uses steam to cook food under high pressure. This process cooks the food in much less than time a traditional stove-top or oven baked method.

    Instant Pot is a brand of electric multi-cooker kitchen appliances. It’s most widely known for its pressure cooker function. Unlike a standard pressure cooker, the Instant Pot has multiple functions and can be used in many ways.

    What does the Instant Pot do?

    So, what exactly does the Instant Pot do? That depends on what model you have.

    I have the 7-in-1 Programmable Instant Pot which has all of these functions:

    • Pressure Cooker
    • Slow cooker
    • Rice cooker
    • Sauté/browning
    • Yogurt maker
    • Steamer
    • Warmer

    Want to more about the Instant Pot and how much I love it? Check out my Slow Cooker Red Lentil Stew and CSA Layered Indian Dinner.

    Ingredients to make Vegan Split Pea Soup

    Do split peas need to be soaked?

    Split peas do not need to be soaked. You do want to pick through them to make sure there isn’t any debris among them and then rinse them really well with cold water.

    If you are cooking split peas on the stove top, soaking them overnight can reduce the cooking time, but it’s not necessary. 

    step by step photos in a colage for how to make vegan split pea soup

    How many cups is 1 lb of split peas?

    A one pound package of split peas is roughly 2 cups. You”ll need exactly that for this Instant Pot Vegan Split Pea Soup. 

    Don’t you love it when things work out like that?!

    Slice of buttered bread lies next to a bowl of soup

    How to serve

    Split Pea Soup is filling enough to eat as as meal on its own, especially with the Smoky Tempeh Crumbles, but if you are looking to pair it up with something else, try some of these choices:

    • Crusty slice of bread with or without a slather of dairy-free butter
    • Store-bought vegan sausages…we like Field Roast brand.
    • Vegan Cornbread
    • Veggie Wrap
    • Massaged Kale and Quinoa Salad
    • Smoky Millet & Pinto Bean Patties

    Want to learn more about tempeh? See my Smoky Vegan Broccoli Soup with Crispy Tempeh Croutons.

    Spring of fresh thyme lying across crumbled tempeh in a bowl of vegan split pea soup

    Storage and freezing

    Fridge: Store leftovers covered in the fridge for 3 to 4 days.

    Freezer: This soup can also be frozen without compromising taste or texture. Be sure to cool the soup completely before transferring to freezer safe zipper top bags or air-tight plastic containers. You can do this in individual portion sizes or freeze the whole thing together. 

    The soup will keep well in the freezer for up to 6 months. Tip: Write the Recipe Name and Use By Date on the plastic bag or a piece of masking tape fixed to the plastic container so there are no guessing games later. 

    Spoonful of vegan split pea soup being scooped up out of a bowl.

    More vegan soup recipes

    • Vegan Butternut Squash Soup with Corn
    • Creamy Vegan Potato Soup
    • Soothing Mushroom Ramen Soup with Crispy Tofu
    • Sweet Potato Cauliflower Vegan Soup
    • Easy Black Bean Soup
    • Coconut Curry Soup with Sweet Potato Noodles
    • Lentil Rice Soup
    • Creamy Vegan Tomato Soup

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Buttered slice of baguette in a bowl of vegan split pea soup.

    Instant Pot Vegan Split Pea Soup

    Flavorful, hearty soup made quickly and easily in the Instant Pot. Serve it up with smoky tempeh crumbles and a slice of crusty bread. This Vegan Split Pea Soup is craveable comfort food!
    4.52 from 29 votes
    Print Pin Rate
    Course: Soups, Stews, and Chilis
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Additional Time: 10 minutes
    Total Time: 32 minutes
    Servings: 6 servings
    Calories: 343kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Instant Pot
    • Skillet

    Ingredients

    For the Split Pea Soup

    • 1 tablespoon olive oil
    • 1 yellow onion diced
    • 2 carrots peeled and diced
    • 2 celery diced
    • 1 large potato peeled and shredded or diced
    • 2 garlic cloves minced
    • 1 teaspoon dried thyme
    • ¼ teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon liquid smoke
    • 1 pound (2 cups) green split peas picked over and rinsed well with cold water
    • 6 cups low sodium vegetable broth
    • 1 can (14.5 ounces) diced tomatoes optional
    • Squeeze of fresh lemon juice
    • Salt to taste

    For the Smoky Tempeh Crumbles, optional

    • 2 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • Pinch cayenne optional
    • 1 package (7 or 8 ounces) tempeh gluten free, if desired

    Instructions

    For the Instant Pot Split Pea Soup

    • Turn on the Instant Pot and heat the oil on the Sauté function. Add the onion, carrots, and celery, and sauté 4 to 5 minutes until they start to soften.
    • Add the potato, garlic, thyme, black pepper, bay leaf, and liquid smoke. Sauté 1 minute.
    • Add the split peas and broth and stir to combine.
    • Cancel the Sauté function, place the lid on the Instant Pot and lock it in place. Set the steam release valve to Sealing.
    • Use the Manual function to choose 12 minutes on High Pressure.
    • When the 12 minute cook time is up, the Instant Pot will beep several times. Let the pot release some pressure naturally for 10 minutes. Then, carefully switch the steam release valve to Venting to release the remaining pressure. The Instant Pot will be on the Keep Warm function now. You can turn it off at this time or leave it on if you want to keep it warm for a longer time.
    • Carefully open the lid. Take out the bay leaf.
    • Stir in the diced tomatoes, if using, squeeze of lemon, and salt, as needed.
    • Taste and adjust seasoning as necessary, adding more thyme or liquid smoke.
    • Serve hot with Smoky Tempeh Crumbles (directions follow).

    For the Smoky Tempeh Crumbles

    • Make these crumbles when the Instant Pot is in Natural Release Mode and everything will be done around the same time.
    • Heat the oil in a skillet over medium-high heat. Add the smoked paprika and cayenne, if using, and stir into the oil until combined.
    • Crumble the tempeh into small pieces right into the pan and stir well to ensure that all of the tempeh pieces get coated in the flavored oil.
    • Sauté the tempeh for 4 to 5 minutes until the edges of the crumbles get crispy. Adjust the heat as necessary so it doesn't burn.

    Notes

    ~ My family always uses shredded potato. It thickens the soup nicely and you don’t even know it’s there. If you prefer chunks of diced potato in the finished soup, go for it. I’ve made it both ways and you can’t go wrong.
    ~ Be very careful when switching the Steam Release Valve to Venting. The steam will come out full force and be very hot! Using an oven mitt for safety is a good idea and be sure to keep your face away from the valve.
    ~This soup will thicken considerably as it cools. An extra splash or two of vegetable broth when reheating will help loosen it up.

    Nutrition

    Calories: 343kcal | Carbohydrates: 53g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 450mg | Fiber: 19g | Sugar: 6g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Michelle says

      November 04, 2022 at 8:22 pm

      This was one of the best split pea soups I’ve made! The addition of liquid smoke really added a lot of flavor. I left my potatoes in small chunks for extra texture. I will definitely make it again!5 stars

      Reply
      • Jenn Sebestyen says

        November 04, 2022 at 9:12 pm

        That’s wonderful! Thank you, Michelle. I’m so happy you love it!

        Reply
    2. Heidi says

      March 23, 2022 at 1:21 pm

      The liquid smoke makes this soup have incredible flavor. The consistency is perfect and it’s even better the next day.5 stars

      Reply
      • Jenn Sebestyen says

        March 23, 2022 at 2:42 pm

        So wonderful to hear. Thank you, Heidi!

        Reply
    3. Donna Gordon says

      April 21, 2021 at 11:13 am

      How much is a serving. This sounds really good but I need to know how much you can eat for the 343 calories.

      Thanks..

      Reply
      • Jenn Sebestyen says

        April 21, 2021 at 3:24 pm

        Roughly about 2 cups or so.

        Reply
    4. Angel says

      March 23, 2021 at 7:53 pm

      Wonderful recipe. I skipped the Potato and blend slightly just like mom did. As others have mention, no stove top cooking ever again.5 stars

      Reply
      • Jenn Sebestyen says

        March 23, 2021 at 8:28 pm

        Aw, this makes me so happy! I’m so happy you love it, Angel. Thank you so much for your feedback!

        Reply
    5. Mildred says

      January 15, 2021 at 6:23 pm

      The soup was delicious and quite filling.

      Reply
      • Jenn Sebestyen says

        January 15, 2021 at 7:43 pm

        Thanks, Mildred. I’m so happy you enjoyed it!

        Reply
    6. kirstin troyer says

      January 14, 2021 at 9:16 pm

      Made this today…so good. I may not go back to stove top soup again.5 stars

      Reply
      • Jenn Sebestyen says

        January 15, 2021 at 11:24 am

        I’m so happy you love it Kristin! Thank you!

        Reply
    7. Cassie says

      January 10, 2021 at 6:07 pm

      This is divine. Was looking for the perfect split pea soup recipe and found it here! Loved keeping the potatoes as chunks – added some more bite to it. Thank you for this recipe!5 stars

      Reply
      • Jenn Sebestyen says

        January 11, 2021 at 1:15 pm

        I’m so happy you love it, Cassie. Thank you for your feedback!

        Reply
    8. Dhianna says

      December 30, 2020 at 8:44 am

      This soup is tonights dinner. Thanks a million5 stars

      Reply
      • Jenn Sebestyen says

        December 30, 2020 at 5:28 pm

        Thanks, Dhianna! Happy New Year!

        Reply
    9. Usha Shivakumar says

      July 13, 2020 at 4:22 pm

      Made this soup today. It was brimming with flavor and taste not to mention it was easy to make. Thank you!

      Reply
      • Jenn Sebestyen says

        July 16, 2020 at 10:19 am

        Thank you, Usha! So glad you enjoyed it!

        Reply
    10. Daniele Figiel says

      June 15, 2020 at 7:42 pm

      I made this today. I don’t use oil so that saved me a step. I found out later that I left out 2 cups of water! So it was the consistency of a nice stew! So satisfying and tasty! (I added a bit of hot water with a lot of lemon juice! Tasty! Thank you Jenn, for a new family favorite!

      Reply
      • Jenn Sebestyen says

        June 16, 2020 at 7:37 am

        Thank you, Daniele! I’m so glad you love it!

        Reply
      • Angela says

        December 20, 2020 at 5:48 pm

        Wow! I’ve been making this every week for a month now and it’s sooooo good. I try to avoid oil when I can, so I will not the sauté step and it always turns out great. Thank you for the incredible recipe!

        Reply
        • Jenn Sebestyen says

          December 26, 2020 at 10:14 am

          I’m so glad you love it, Angela! You can always sauté in broth or just plain water! Thanks for your feedback!

    11. Tami says

      May 03, 2020 at 3:20 pm

      Absolutely delicious! I didn’t have liquid smoke, but it’s still so good! Thank you so much for posting this recipe!

      Reply
      • Jenn Sebestyen says

        May 03, 2020 at 8:39 pm

        I’m so glad you love it, Tami! Thank you!

        Reply
    12. Rebecca says

      April 01, 2020 at 4:15 pm

      When do you add in the bay leaf and the lemon juice? Thanks.

      Reply
      • Jenn Sebestyen says

        April 02, 2020 at 1:54 am

        Hi, Rebecca. Sorry for the oversight…I just added it to the directions. The bay leaf goes in with the other herbs/spices. The lemon is a squeeze at the very end. Enjoy!

        Reply
    13. Pam Fischer says

      November 27, 2019 at 12:58 pm

      New to this vegan way of life and loving it! Just waiting for my soup to be done and
      can’t wait to taste it! You made it really simple! Love forward to trying other vegan
      meals!
      Thank you

      Reply
      • Jenn Sebestyen says

        November 27, 2019 at 4:17 pm

        Hi, Pam! I’m so glad you found me and so happy all is going well so far. I hope you love the soup. And feel free to ask me any questions that arise along your journey…shoot me an e-mail anytime! jenn (at) veggieinspired (dot) com Enjoy!

        Reply
    14. Amy Brown says

      September 23, 2019 at 10:37 am

      How would you make this without an instant pot? I don’t have one. Thanks.

      Reply
      • Jenn Sebestyen says

        September 23, 2019 at 3:09 pm

        Hi, Amy. I can’t say for certain since I haven’t tested it that way, but usually split peas take at least an hour on the stovetop, maybe even a little longer. You’ll likely need an extra cup or two of broth, as well. Let me know if you try it!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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