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Vegan Split Pea Soup

A hearty, satisfying soup that will fill you up with tender split peas, veggies, and just the right combination of spices.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Servings 6 -8 servings


  • 1 t. Olive oil
  • 1 Onion diced small
  • 1 carrot diced
  • 1 celery stalk diced
  • 2 garlic cloves minced
  • 2 bay leaves
  • 2 t. Herbs de Provence crushed
  • 1/2 t. Smoked paprika
  • 1/2 t. Turmeric powder
  • 1 1/2 C. Green split peas rinsed
  • 7 C. Water
  • 1 Potato small, cubed
  • 2 T. Vegetable Bouillon depends on how salty yours is
  • Sea salt
  • Black pepper ground


  • Dice onion, carrot, celery, and potato. Rinse the split peas.
  • Heat your soup pot and add the olive oil and onion. Cook for about 5 minutes, stirring as needed.
  • Add carrot and celery. Stir occasionally until softened.
  • Add garlic, bay leaves, herbs de Provence, smoked paprika, and turmeric powder. Cook until fragrant, about a minute.
  • Add split peas and water. Bring to a simmer and cook partially covered for about 45 minutes, stirring occasionally, until the split peas are soft.
  • Add potato and bouillon and continue simmering until potato is cooked through.
  • Blend half of the soup and add back to pot. Season with salt and pepper.