Vegetarian Split Pea Soup

Prep Time: 15 min.
Total Time: 1.5 hrs
Servings: 6-8 people


  • 3 cups dried split peas
  • 7 cups low-sodium vegetable stock (more, if needed)*
  • 1 bay leaf
  • 2 tspns salt
  • 1 tspn ground mustard
  • 1 large onion, chopped
  • 4-5 garlic cloves, minced
  • 3 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 sweet potato, peeled and diced
  • freshly ground black pepper
  • 2-4 tblspns balsamic or red wine vinegar


  1. Saute onions, garlic, celery, carrots and potatoes in olive oil.
  2. Place split peas, vegetable stock, bay leaf, salt and ground mustard in a large pot.
  3. Bring pot to a boil, then reduce heat to simmer, partially covered for 20-30 minutes.  Stir occasionally to prevent split peas from sticking to the pot.
  4. Add the onions, garlic, celery, carrots and potatoes to the pot.
  5. Partially cover the pot and simmer for 40-50 minutes, until split peas and vegetables are softened.  Add broth or water, if necessary.
  6. Season with freshly ground pepper and vinegar.
  7. Puree soup to desired consistency.


  • minced parsley
  • sesame oil
  • chopped scallions

*water can be used instead of stock, but the soup will have less flavor

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