Vegan Split Pea Soup

It’s cold and rainy today. A very feel-the-chill-in-your-bones kind of day. Or as I like to call it, a Soup Day. Unfortunately, I am all out of soup today. Last week, I made a big batch of Split Pea Soup, but it only lasted a few days before we had eaten it all. But just in case you are also experiencing the chill today and have some ingredients lying around, I thought I’d share it with you.

Vegan Split Pea Soup

2 quarts water

1 quart vegetable broth

2-3 cups dried split peas, depending on the preferred thickness of your soup

1 onion, diced

5 carrots, sliced into ¼ to ½ inch pieces

10 small potatoes (I used a medley of purple, red, and gold), sliced into ¼ to ½ inch chunks

3 cloves garlic, minced

2 tsp dried thyme

2 tsp dried oregano

Salt and pepper as needed


Place all ingredients in a heavy duty pot – I used a dutch oven. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until the vegetables and peas have softened and the soup has thickened.

Add more salt and pepper as desired. You can adjust any ingredients or seasonings to your preferences. The taste only gets better the next day. Split Pea Soup

It’s not the prettiest, but it tastes delicious. Serve warm, feel the chill melting from your bones, and enjoy!

Peas (haha) and love,


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