A Fall Favorite: Vegan Split Pea Soup Recipe

Who doesn’t love split pea soup? A fall favorite, this vegan split pea soup  is a wonderful dish to serve for parties, serve for lunch, or even just to snack on throughout the day. It is delicious, nutritious, light, yet delightfully satisfying.


  • 6 cups vegetable broth (see recipe below for homemade vegetable broth)
  • 1 cup dried split peas
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon curry powder
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon cumin
  • Dash of black pepper


  1. In a large saucepan, combine all ingredients.
  2. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
  3. If desired, in small batches, puree soup in a blender, then return to the pan and heat for 5 minutes.



If you wish to make your own vegetable broth, in a large pot with high quality water, add the following ingredients:

  • 5 large carrots
  • 5 celery stalks
  • 8 garlic cloves, chopped (with skin on for added antioxidants and nutrients)
  • 2 large yellow onions, chopped (skin on also).
  • Add sea salt and pepper to taste.
  1. Bring to a boil, cover and then reduce to simmer for about 4 hours.
  2. Drain the vegetables and enjoy the delicious broth. For extra flavor, throw in cayenne, cumin or fresh rosemary.

This is a wonderful source of minerals. I often make broth and enjoy it by the glass.

Hope you like it!

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