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Overhead view of half a round white bowl of thick and creamy vegan split pea soup topped with small croutons

Split Pea Vegan Soup Recipe

Brittany Roche
There’s something almost magical about that first spoonful of warm, thick, savory split pea soup, especially when it tastes just like you remember. This vegan version is slow-cooked to cozy perfection, with a deep, meaty flavor (no broth cartons in sight!) and a chewy bite from our browned seitan ham that makes it feel extra special.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soups
Cuisine Crockpot, Slow Cooker
Servings 4 bowls
Calories 262 kcal

Ingredients
  

  • 8 oz dried split peas
  • 3 1/2 cups water
  • 2 medium carrots peeled and diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 Tbsp vegan bouillon powder
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 1 cup diced seitan ham browned*
  • 1/2 Tbsp fresh minced parsley
  • Salt and pepper to taste

Instructions
 

  • Rinse peas and drain well.
  • Add the rinsed and drained peas, water, carrots, onion, garlic, bouillon, white pepper, and thyme to a 3.5-qt slow cooker.
  • Stir, cover, and cook on high for 4 hours or low for 8 hours. When you have 1 hour left, stir in the browned seitan ham.
  • When done, stir in chopped parsley. Taste and season with salt and pepper as desired. If too thick for your taste, feel free to stir in up to 1 cup extra water. If you do add extra water, be sure to taste and adjust the seasonings after it’s added.
  • Store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. The soup will thicken considerably when chilled, so feel free to whisk in up to ½ cup of water when reheating.

Video

Notes

*I find the texture of the seitan ham is better when you brown it first, but it’s not always necessary. If it’s homemade seitan, this can often be helpful because it creates a barrier so the seitan can’t get waterlogged while cooking.
You can use store-bought bouillon powder, bouillon paste (cut the amount in half), or bouillon cubes (use 1-2) instead of the homemade bouillon, but we highly recommend trying it our way first. That homemade bouillon is a game changer (with the 5-star reviews to back it up!).

Nutrition

Serving: 1/4 the recipeCalories: 262kcalCarbohydrates: 42gProtein: 22gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 848mgPotassium: 715mgFiber: 16gSugar: 8gVitamin A: 5225IUVitamin C: 6mgCalcium: 60mgIron: 3mg
Keyword split pea soup, vegan soup recipe
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