This easy Vegetarian Split Pea Soup is a dump-and-go slow cooker recipe, which means your effort is minimal. And your reward? A thick, satisfying, cozy soup packed with flavor!
Pulling out the slow cooker on a Monday morning is pretty much my favorite thing. Especially in the dead of winter when all I want for dinner is something warm and comforting. Like this vegetarian split pea soup! It's soothing. It's nourishing. Ultimately, it's everything that you want a slow cooker meal to be. (So is this Crockpot Sweet Potato & Black Bean Quinoa Chili!)
Why This Split Pea Soup Is the Perfect Cozy Meal
I make this soup for my family all the time during the chilly months! We love having it on hand in the freezer too for those nights when it feels even too cold to cook. Here’s why you’ll love it.
- No soaking or pre-cooking. If you’ve ever tried to cook dried beans in a soup and ended up with crunchy beans 8 hours later, I feel you! The beauty of split peas is that they cook faster, which means you don’t need to soak or pre-cook them.
- Affordable. As with many dried beans and legumes, split peas are friendly on the wallet!
- Hearty and satisfying. As the split peas break down in the soup, they make it creamy, rich, and hearty. This is such a satisfying dinner!
What You’ll Need
Despite its many layers of flavor, the ingredient list for this vegetarian split pea soup is short and sweet. Here's what you need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Split peas – I like Bob's Red Mill Split Peas, which are easy to find in the grocery store.
- Carrots – These add a subtle sweetness.
- Shallot – Or you could also use an onion if you prefer.
- Quinoa – For heartiness and some extra protein.
- Vegetable broth – You can use store-bought or make your own.
- Mushroom broth – This is optional, but I highly recommend it for added umami and depth of flavor. Otherwise, use 100% vegetable broth.
- Italian herbs – You can use all one herb (like oregano or basil), or a blend.
- Red pepper flakes – These are optional, depending on your preference for spice.
How to Make Vegetarian Split Pea Soup in a Slow Cooker
No sautéing needed! Here’s how easy it is to make this recipe.
- Combine. Add all the ingredients to your slow cooker and stir.
- Cook. Cover the slow cooker, turn it on, and cook on high for 4 to 6 hours or low for 6 to 8 hours.
Tips and Variations
As easy as this recipe is, I do have a few small tweaks and variations you can try.
- Make it smooth. If you want your vegetarian split pea soup extra smooth and creamy, you can use an immersion blender to puree it.
- Add some smokiness. A dash of liquid smoke or some smoked paprika will add some of the smoky flavor you find in traditional split pea soups made with ham.
- Try it on the stovetop. No slow cooker? No worries! Make this recipe on the stovetop. Sauté the vegetables, then add the split peas, broth, and spices. Bring to a boil, then reduce to a simmer and cook for 30 to 40 minutes, or until the split peas are breaking down.
What to Serve With Split Pea Soup
I love to dunk toasted bread or a piece of baguette into this soup to soak up all that deliciousness, but it’s also great with a salad. My Massaged Kale Salad would be excellent, as would this Butternut Squash Quinoa Salad.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: This vegetarian split pea soup can be frozen for up to 3 months in an airtight container or freezer bag. Thaw it in the refrigerator before reheating.
- To reheat: Warm individual bowls of soup in the microwave or larger portions in a pan set over medium heat.
More Vegetarian Soup Recipes
Vegetarian Split Pea Soup
Ingredients
- 2 cups Bob's Red Mill Split Peas
- 1 cup chopped carrots about 2 – 3
- 1 large shallot diced
- 1/4 cup quinoa
- 4 cups vegetable broth
- 4 cups mushroom broth optional, just use all vegetable if you don't have this
- 2 teaspoons Italian herbs
- Salt & pepper to taste
- Red pepper flakes optional
Instructions
- Add all ingredients into a slow cooker in the order listed and stir to combine.
- Cook on high for 4 – 6 hours or on low for 6 – 8.
- Serve with a slice of toasted bread or your favorite salad.
Notes
Nutrition
I love your slow cooker recipes and just found them, thanks! I’m new to dry beans from scratch. And quinoa. Any tips on sorting and rinsing these?
Does this freeze well?
Yes 🙂 make sure to let it cool completely before freezing and let it thaw entirely before reheating
Just made this for dinner tonight & it was lovely. Thank you Alyssa! Xoxo.
This is my favorite soup. I’ve made it several times since finding this recipe, and it is my go-to comfort soup. It’s gotten me through cold days and illnesses when it’s the only thing I’d eat. It’s filling and delicious! Thank you for this simple, wonderful recipe.
So glad you enjoy it! Makes me so happy to hear that it’s brought you comfort when you weren’t feeling your best 🙂
that’s a lot of carby carbs. Not doing your waist line much good.
actually, split peas have more protein than lentils
That that sounds really tasty. There really is a meal there too and I can pootle about all day without bothering, perfect.
I love this meal plan thing and I shall be choosing quite a lot I think as I do need a bit of organising.
It has been a little while now since you did the brave thing, you know, going full time, hope all is going well. I’m am enjoying the site and learning so much so I love it!
This looks delicious! Do you think I could swap the split peas for lentils?
Hey there comfort food! I haven’t cooked split peas in a long time! This looks like the perfect remedy for that!