Name: Vegan Split Pea Soup
Prep time: 10 min
Cook time: 15 min
Total time: 65 min
Ingredients: 1 pound split peas dried; 4 potatoes (peeled and chopped into bite-sized pieces); 1 cup carrots (chopped); 1 cup celery (chopped); 1 onion (diced); 1 tsp dried parsley; 1 tsp salt and then to taste; 1 tsp smoked paprika; 3/4 tsp pepper and then to taste; 3/4 tsp liquid smoke; 7 cups vegetable broth; 5 cloves garlic (minced)

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This vegan split pea soup is creamy, hearty, and delicious. It's made in the instant pot for a quick delicious soup for dinner.

I have fond memories of eating traditional split pea soup when I was a kid.

My mom didn't cook a lot, but this is one of the things she did make.

Of course, back then, it was made with a ham bone.

I was worried I wouldn't capture the smoky flavor without the ham hock (nobody needs that), but thankfully I was wrong.

You can still make a delicious smokey soup without the need for animal products, hello smoky stuff like; smoked paprika and a touch of liquid smoke!

For the ease of the recipe, I choose to make it in the Instant Pot. You could make it in the slow cooker or a large soup pot if you don't have one.

If you don't know what an instant pot is, it's an electric pressure cooker, and they cook food under pressure reasonably quickly. They are great to have and make dinners easy.

However, a thing to note about pressure cookers is that they say everything cooks fast, and it does, but you do have to wait quite a while for things to come to pressure, and then when they are done, they are extremely hot and take time to come down.

My favorite use of pressure cookers is making things mid-afternoon, and then it will be perfectly ready for dinner time.

They come in particularly handy during sports season in our house, which happens to be soccer.

I'm typically gone four nights a week, right smack dab in the middle of dinner time, and having delicious soups that make big quantities make it so we can have it two nights during the week.

If you aren't into eating the same thing twice a week, you could freeze the other half and have it another week.

My family is gracious with me, and we will typically have half this comforting soup on a Tuesday and then eat the other half on a Thursday, so you aren't eating it one after the other.

This would also be an excellent soup for meal prep.

This flavorful soup is best served with a loaf of bread, rolls, or crusty bread, whatever your bread likes happen to be. It can be from your local grocery store, or you can make a loaf. Whatever works for you and your family.

What kind of potatoes should I use for this easy vegan split pea soup recipe?

I prefer to use golden potatoes, but you can use red potatoes or russet potatoes if you have to. Don't use sweet potato; I think that would take away that classic split pea soup flavor.

How do you store these delicious split pea soup leftovers?

You can store whatever is left over in an airtight container or use the instant pot and cover it tightly with saran wrap creating an airtight container. Store in the fridge.

Can this vegan split pea soup be made oil free?

Yes, it can. Just simply leave out the oil and use water instead. I make this every time oil free.

What do I need for this vegan/ vegetarian split pea soup?

green split peas dried * I have never tried or seen yellow split peas
potatoes, peeled and chopped into bite-sized pieces
carrots, chopped
celery, chopped
white or yellow onion, diced
dried parsley
salt (sea salt or whatever you have)
smoked paprika
black pepper
liquid smoke
vegetable broth
garlic, minced

How do you make this easy vegan split pea soup?

Instant pot instructions-

Take your Instant pot and cook the fresh vegetables on the simmer function either with olive oil, vegan butter, or a little water.

precooked vegan split pea soup in an instant pot

Cook stirring for about 5 minutes.

Add the remaining ingredients to the instant pot and stir.

Then cook on manual high pressure for 15 minutes, let it naturally release for 20 minutes, and then carefully release any air left in the pot.

This comes out really hot so let it come to a comfortable temperature before you serve it. Depending on your preferences, you may need to add more salt and pepper.

This is a thicker soup, but on the first day, it's a thinner thick soup if that makes any sense; the next day, it will be a thick soup. I like it both ways.

I've never made this soup in a slow-cooker or the stovetop. Nevertheless I know it can be done.

This would be my recommendation on the slow- cooker, which is probably the easiest way to make it and the longest.

Throw all your ingredients in the slow-cooker and stir; cook on low for 8-10 hours.

Vegan Split Pea Soup