Vegan split pea soup

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 30 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours, 30 mins
  • Yield: 6 - 8 servings 1x
  • Category: Soup
  • Method: Crock-Pot
  • Cuisine: Vegetarian


When you want a creamy, smoky, thick, chunky soup on a cold winter’s day, then throw this vegan split pea soup in the crock pot and you’ll thank me!



  • 1 large onion, diced small
  • 1 large stalk celery, diced small
  • 1 medium carrot, diced small
  • 2 large cloves garlic, crushed
  • 1 tablespoon dried thyme
  • 1 tablespoon smoked paprika
  • 1 cup green split peas
  • 1 cup yellow split peas
  • 5 cups homemade vegetable stock
  • 1 large bay leaf
  • salt and pepper


  1. Sweat the onion, celery, carrot and garlic over low heat for 20 minutes, until it caramelises and the flavour deepens.
  2. Add paprika for the last few minutes (this can be a bit of a drag if you’re just looking to throw everything in the crock pot and go, but is much nicer. By all means, throw and go, though!
  3. Put the sauteed veggies into the crock pot with the split peas, the thyme, stock, bay leaf, salt and pepper, and cook on low for 6 hours. You don’t want any bite in the split peas at all, they should have simmered into a thick mush (add extra stock or water if too thick).
  4. Check for seasoning and don’t be afraid to be liberal with the salt if you have used a homemade stock.