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Vegan Yellow Split Pea Soup {easy, frugal}

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

yellow split pea soup in a white bowl

Yellow Split Peas are Creamy & Mild

Yellow split peas. I like them. A lot. Cheap, easy to prepare, creamy, versatile, naturally gluten-free and vegan, and loaded with protein to fuel me through long days and long runs alike, my affection runs deep.

The color is key; it’s yellow or bust. Despite green being my favorite color, I am less of a fan of the green split pea. The green variety looks so pretty when dry, but cook them and they take on a gray-brown cast akin to a muddy army jeep. Green split peas have a sharper pea flavor, too, which would be wonderful if I liked sharp pea flavor, but I don’t.

By contrast, their golden cousins are mellow, creamy, and play beautifully with other flavors both mild and strong.

yellow split peas spilling out of a glass jar 


This humble soup is one I have been making since my graduate school days–a perfect post-Thanksgiving repast that is soothing, satisfying and energizing (10K run after work, anyone?) in one fell swoop. It looks like a bowl of sunshine to boot, so go ahead and spoon up some cheer.

Split Peas are Superfood

Dried split peas, like other legumes, are rich in soluble fiber.

They also contain an isoflavone called daidzein, which acts like weak estrogen in the body. The consumption of daidzein has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

Split peas are particularly rich in potassium, a mineral that can help lower blood pressure and control fluid retention, and may help limit the growth of potentially damaging plaques in the blood vessels.

More Pea Recipes to Try (& Love):

  1. Split Pea & Green Pea Soup {4 ingredients, Vegan, High Protein}
  2. Baked Split Pea Meatballs {vegan, gluten-free, high protein}
  3. Baked Split Pea-Nuts {nut-free, high protein}
  4. Skinny Green Pea Hummus {oil-free, tahini-free, 5 ingredients}
  5. Easy Split Pea Curry {vegan, high protein, oil-free}
yellow split pea soup in a white bowl

Vegan Yellow Split Pea Soup {easy, frugal}

Yield: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.


  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped onions
  • 1 and 1/2 cups chopped carrots
  • 1/4 tsp freshly cracked black pepper
  • 1 and 1/3 cups dried yellow split peas, rinsed
  • 6 and 3/4 cups water, divided
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • Optional: 1/4 cup chopped fresh flat-leaf (Italian) parsley or dill, divided


  1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
  2. Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
  3. Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.


  • Tip: An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.
  • Storage Tip: Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
Nutrition Information
Serving Size 1/6 of recipe
Amount Per Serving Calories 236Total Fat 4.3gSaturated Fat 0.8gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 417mgCarbohydrates 36.8gFiber 12.8gSugar 7.5gProtein 11.3g

Did you make this recipe?

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Thursday 30th of March 2023

Before I went vegan about years ago my very fave soup was split pea and ham soup. I have tried many vegan versions and none have ever hit my split pea soup 'spot' until this recipe. I made it today and it was so gentle and delicious. I added celery to the vege and just used heaps of chopped dill I had in the freezer. OMG - PERFECT. Thank you so much for all you delish recipes and for this one. It will be a constant in our household and freezer :) xxx


Thursday 30th of March 2023

@Camilla, love the recipe full stop (dill or no dill!! ;) ). I was hesitant to use dill here because, though I love it, no one else in the fam do - but I did it just like your recipe said and husband didn't notice the dill and loved it as much as I did!!! The recipe I loved before being vegan was so yum because of dried mint so I am going to give this a go with it next time...but I have a feeling I will be sticking with the dill!!! xxx


Thursday 30th of March 2023

Ro! How wonderful to find a fellow split pea soup aficionado ????! So happy that you are loving the recipe (???????????? for the addition of heaps of dill, so yum).

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Lotta Silverberg

Saturday 24th of April 2021

Hi! I have a large bag of this kind of peas, but I thought you had to soak them in water for at least a couple of hours before cooking them - but this recipe says you don't have to, then, or am I missing some instruction....? :-)


Wednesday 28th of April 2021

Hi Lotta! No, split peas and lentils do not require any pre-soaking. Just give them a quick rinse (always a good idea with dried legumes) and cook!


Sunday 11th of April 2021

I've made this a number of times. Sometimes adding doughboys. It is a nice simple, but healthy soup.


Wednesday 28th of April 2021

Thanks so much, David, glad it is a success!

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