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 my Fat-Free Whole Wheat Bread for Bread Machines and a green salad.
If curried split-pea soups are your thing, here are a couple of my favorites:
Or, if you prefer smoky, southwestern flavors, take a look at Southwestern Split-Pea Soup.
Thick and Hearty Split Pea Soup
- 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
- 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!
Nutritional info is approximate.
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adlaiNovember 9, 2009 at 5:09 pm
thanks , this is my secound week been a vegan and with your website i am sure not eating animals base food again . thank you so much
TashMarch 9, 2012 at 10:00 pm
Hi Adlai, im a new vegan too, its been 1 month 1 week for me (i had to check on the calendar lol) and this was the first blog i came across in my first few days as well, its been so helpful and inspiring and all the dishes look divine, i have even shared this blog with a few new to vegan friends…. its lovely to know I’m not the only new vegan <3
RhiaJanuary 17, 2010 at 11:30 am
Hi! I'm not a vegan but I just have to say that this is really good! Smells awesome and is very filling too. I'm trying to eat healthier so I will be trying a lot more recipes from your site in the future. Thanks so much for the recipe 😀
Moon CatFebruary 8, 2010 at 9:03 am
I think a chipotle pepper would work great to give a smokey flavor and a little heat. I keep a jar of them in my spice cabinet and put them regularily in dried beans.
Christina GartonFebruary 11, 2010 at 9:45 am
I love this recipe so much, and my picky picky husband loves it as well. I made it without the liquid smoke as that stuff weirds me out (plus I'm not a smoky flavor kind of girl) and it tasted lovely, especially when topped with a tablespoon of sour cream. The pressure cooker aspect is also a wonderful timesaver! I almost always have all these ingredients on hand, so it's the perfect last minute meal that tastes like it took hours!
~MApril 15, 2010 at 9:17 am
I’ve made this twice now – in the crockpot – and it’s delicious! The only change I recommend is using less liquid; 6-7 cups should be sufficient. I used unpeeled yukon potatoes, 1.5 tsp of liquid smoke, and 2.5 tsp of coarse sea salt. The first time, I completely pureed it in my vitamix so the vegetables would be hidden from unsuspecting in-laws. And it worked; my vegetarian sister-in-law ate some protein! 🙂 The second time, I only pureed half, just enough to give the soup body. I soaked the split peas overnight, and then cooked on low all day, but I would cook on high for part of the time to get the peas really tender. I’m looking forward to the leftovers for lunch (in mason jars) for the rest of the week. Thanks, Susan!
DyanJune 16, 2010 at 10:34 am
BEST SOUP EVER. I don’t have a pressure cooker or a dutch oven so i make it in multiple pots (or halve the recipe) and always end up making a huge mess, but it’s SO worth it.
AmberJuly 3, 2010 at 12:05 pm
It’s a yummy soup! I used 7 cups of water on the stove and it was too much, next time I will try 6.
SuziAugust 11, 2010 at 1:13 pm
Made this today during some unseasonably cool weather and it’s SO lovely! I reduced the salt and added a few squirts of Apple Cider vinegar, which complemented the liquid smoke nicely. I omitted potatoes from the pot because my mom is on an anti-inflammatory diet and can’t have any nightshades (also includes tomatoes, eggplant, etc). She also doesn’t like overly spicy food so this was perfect for us to share.
SuziAugust 11, 2010 at 1:19 pm
Oh, also I added about a quarter cup of barley because I love it in split pea soups and because it was needing to be used. Maybe it was because of the extra grain being used, but I didn’t find there was too much water, I usually find myself adding extra water to slip pea soups anyway, especially to the thickened leftovers.
RachelNovember 22, 2010 at 11:56 am
I made this soup with a little variation and it is so delicious!
I cooked it on my stove and added 1 handful of dried daikon, soaked for 1/2 hour and about 1/4 cup of burdock root also soaked for 1/2 hour. I used one large Yukon potatoe and no smoke but seasoned each bowl with 3 year old Barley Miso from South River. I lean towards macrobiotic and like to include healing foods to my meals. Daikon helps cut through fat, especially when it is dried, it works on the internal organs (it also gives a bit of sweetness), burdock strengthens the immune system and miso helps give you B12 and fight off any cancers growing in the body. My came out a little thinner but I loved it, I just added a bit of Millet/Corn Grits I was cooking and it was like dumplings, in the soup. Luv your site.
ValerieDecember 29, 2010 at 10:58 pm
I made the Split Pea Soup last night and we loved it so much there were no leftovers. So I made it again today!
ByronJanuary 4, 2011 at 1:23 pm
Is there such a thing as a double “OMG”? After having searched google for something to do with these two bags of dried peas I had, I came across the the “Thick and Hearty Split Pea Soup” recipe here. I doubled the recipe, used a bit less potato and a bag of pearl onions instead of the medium regular onions.
I adopted a vegan way of eating only two months ago. I’ve been reading as much as I can get my hands on. I’ve always been adventurous in the kitchen (and good at it too). I try only to consume carbohydrate sources that are low on the glycemic index and it doesn’t look as though I will have much trouble finding inspiration here! Thanks.
Marian HamiltonOctober 17, 2011 at 6:34 pm
Byron, you will NOT be disappointed w/Susan’s recipes – plus, her photos really make the recipe just JUMP OUT at you & give pure inspiration! BEST TO YOU as you eat the vegan way. It has sure helped my health – cholesterol numbers couldn’t be better. 🙂
sandrajayneJanuary 16, 2011 at 6:27 pm
This is the first thing I made with my new pressure cooker. It turned out absolutely perfect and took less than a half an hour. I am amazed. Thank you for making it so simple and delicious. You really do have the best website for easy, really good food. Just wanted you to know I appreciate all of your efforts.
KimMarch 18, 2011 at 9:13 pm
I love this recipe, I’m a huge pea soup fan is this is my favorite! I have been substituting cauliflower for the potato and it is delicious. (Got the cauliflower idea from your curried pea soup recipe, now I can’t believe I ever ate pea soup without it!) Can’t wait to try the curry version!
JanaSeptember 15, 2011 at 12:14 pm
I love this pea soup, you made my rainy day much better! Although I am not a vegetarian nor vegan, I try to eat healthy and I love your recipes Susan. Thank you so much for this blog!
I made some adjustments to the soup – I don’t like dried basil and thyme, so I substituted it with marjoram. It takes great! I am happy I bought the celery seeds the other day and didn’t skip those, they add a great flavor to the soup.
Marian HamiltonOctober 17, 2011 at 6:32 pm
Still don’t have a pressure cooker, so LOVE that you have the regular cooking instructions here too!! 🙂
And, once again, thanks for the nutritional info! xxooxx
PamOctober 17, 2011 at 7:00 pm
any good substitutes for liquid smoke?
SusanVOctober 17, 2011 at 10:17 pm
Hickory or smoked salt or smoked paprika will both lend a nice smokey taste. Actually, I don’t use liquid smoke anymore because I prefer hickory salt. It only takes a tiny bit added right at the end.
Diane Allen-HarkinsMay 6, 2017 at 11:02 am
I love this recipe for Split Pea soup! No one ever asks about meat in it, it’s just so delicious without it. We’ve been cooking lowfat vegan for about 4 years since my husband had a serious heart issue, and it has made a huge difference in our overall health. I love a good smoked paprika in place of liquid smoke in all recipes. I don’t know what chemicals are used to make the liquid smoke and I love smoked paprika. Thank you for sharing these wonderful recipes.
Dawn (Vegan Fazool)October 17, 2011 at 7:12 pm
Hey Susan! Great minds think alike. I also did a pressure cooker stew tonight!
Since I JUST got my cooker, I am a little confused. For my cooker it says specifically, in big capital letters, “DO NOT COOK SPLIT PEAS” as well as any other dry bean or pea not listed, including rhubarb, cranberries, cereals, pastas, soup mixes the reason being, “these foods expand so much that they should never be cooked under pressure.” The fruit and the pasta I get.
I was suspect of this warning in regards to the split peas, grains and soup mixes particularly and wondered if you have advice or experience related to this macabre warning 🙂
Here is the link to my post from tonight which has a link to my specific cooker:
Thanks for any help! I sure want to make this split pea soup in my cooker!!
SusanVOctober 17, 2011 at 10:25 pm
Dawn, you should probably obey your pressure cooker’s warning. I just went over to your blog so that I could see what type of cooker you have, and since it’s the kind with the rocker on the top, it’s more likely to clog up the valve if you cook split peas in it. Some people might say that you could fill it less than half way and cook them, but I don’t want to give you dangerous advice!
I have two pressure cookers and fortunately neither of them have a problem with split peas or other beans. One is a Fagor electric cooker and the other is a Kuhn Rikon.
Dawn (Vegan Fazool)October 18, 2011 at 8:48 pm
That stinks because I didn’t realize some cookers didn’t do all beans when I bought it! None of the reviews mentioned it, etc. Maybe I’ll have to write my first Amazon product review, now 🙂
Oh well. I’ll play it by ear with the split peas.
Thanks for helping out!!
EmilySJuly 28, 2013 at 12:58 pm
How would you cook this in the electric pressure cooker? How long, and how much water?
LisaAugust 8, 2013 at 1:32 pm
Dawn, I have the exact same pressure cooker and I just cooked this recipe in it. The manual for my cooker says to not fill the pot over half full when cooking split peas, as opposed to other dry legumes which can be 2/3 full. Happy cooking!
sueOctober 18, 2011 at 10:04 am
if you are doing this in the crockpot, how long do i cook this?
SusanVOctober 18, 2011 at 10:27 am
I would cook it on low 8-10 hours or high for 4-6.
kensington cookerNovember 6, 2011 at 9:09 am
This is another one of Susan’s recipes that works perfectly in the slow cooker. I put all the ingredients ( I use seven cups of liquid instead of six) except the salt, pepper, and liquid smoke in a six-quart crockpot. I increase the spices (about one and a half the amount) since they can lose some potency in the process. I have an old pot (I hear newer ones cook hotter/faster), so it takes about nine hours on low. You could give it even less time if you like your veggies more identifiable and less “mushy” in the soup. At the end I add less salt and liquid smoke than called for (just my taste) and the result is superb.
Barbara HinzNovember 20, 2011 at 1:43 pm
This was the first time I make split pea soup and it is sooooooooooooo delicious!
I live your site and your recipes. Thank you!
I’ve been vegan for a year now and have really come to love the beauty of soups. Make once on the weekend and I have lunch all week. Yummmm
Susan SimonDecember 12, 2011 at 11:20 pm
I was craving a good split pea soup. Made this and it is delicious. Next time I would stick with one tsp of liquid smoke (I used two). One addition I made – a local restaurant makes a delicious split pea soup and in each serving they put a slice of fresh lemon. So for each bowl I eat, I put in a slice of lemon – it adds a lovely touch. This soup is delicious and I will be making it again – thanks!
vikessDecember 19, 2011 at 9:56 am
Split pea soup is my all -time favorite for a homemade soup. I add a sweet potato if have one on hand…sometimes in place of carrot or potato, sometimes I have all three in there. It’s kinda never the same soup twice……
pamDecember 19, 2011 at 10:27 am
I’m going to make some today. I’m curried out for a day or so. I don’t have liquid smoke. I guess I can just leave it out. Can you suggest a substitute? I’m getting ready to make it now.
Susan VoisinDecember 19, 2011 at 10:35 am
You can just leave it out. I don’t use it very much anymore. When I want a smoky flavor, I use smoked paprika or smoked salt (which would be the better option for this soup).
Thich nu Tinh QuangDecember 19, 2011 at 12:41 pm
This sounds like a cozy, warm meal on a cold winter day. I’m going to try cooking this in the slow cooker. Thanks for sharing.
CharissaJanuary 1, 2012 at 6:12 pm
I just made this for dinner tonight in my slow cooker and just wow…. thank you Susan for another amazing recipe. This has been declared a new household favorite!
ToddJanuary 10, 2012 at 6:09 pm
This looks and sounds fantastic. I have a question. Do you think this recipe could be done in a slow cooker?
VikkiJanuary 15, 2012 at 2:40 pm
I’ve just made this in my slow cooker (that’s what we call a crock pot here in the UK) by following the suggestions made by ‘kensington cooker’ above and it’s delicious and will do for a couple of nights’ worth of meals. YUM, YUM!