This Mediterranean Split Pea Soup recipe is so flavorful! Simple, clean ingredients create a hearty soup that tastes even better the next day. Vegan & gluten-free. Video.
We’re so excited for you to try this vegetarian split pea soup- so much flavor happening here! It gets even more flavorful with time, and it’s packed with veggies and healthy plant protein. A delicious meal and perfect for making ahead.
Split Pea Soup Video
Why You Will Love this Soup!
- Incredibly Flavorful! Rch and savory flavors get even better the next day.
- Nutritious and Satisfying! It will keep you full and satisfied while providing essential nutrients.
- Easy to Make and Perfect for Meal Prep! It’s ideal for making ahead, as the flavors intensify over time, making it a convenient and delicious option for busy days.
Split Pea Soup Ingredients
- Onion– we used yellow onion for a savory depth.
- Carrots– add nutritious sweetness and hearty texture.
- Garlic cloves- for savory depth.
- Split green peas– use dried split peas, make sure to check the expiration date, old peas may not soften.
- Vegetable broth– good flavored broth really enhances the soup.
- Sun-dried tomatoes– adds a sweet rich flavor burst.
- Herbs– bay leaves, fresh thyme, dried marjoram, fresh parsley add savory aromatic flavor.
- Smoked paprika– gives a nice smoky essence.
- Sea salt & black pepper to taste for balance.
How to make Mediterranean Split Pea Soup
Step One: Rinse split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30. Meanwhile, chop the veggies and herbs.
Step Two: In a soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize. Add the garlic and the carrots, sauté 5 minutes more.
Step Three: Add the veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon. Drain split peas and add them in.
Step Four: Simmer gently, covered, about 30 minutes, stirring occasionally. Cooking until peas are broken down and soft.
Step Five: Add in fresh parsley just before serving and a squeeze of lemon to taste. Adjust to taste with salt and pepper.
Meal Prep and Storage
Store leftovers in the fridge for 4 days in a sealed airtight container. Freeze for up to 3 months.
Chef’s Tips
- Start with cooking the split peas in unsalted water while you prep the rest of the ingredients. This will give them a jump start on softening without overcooking the veggies.
- Make sure your split peas are not expired, as they may not soften completely.
- Lightly caramelizing your onions will give so much more flavor depth to your soup.
- Use this easy recipe for homemade vegetable broth for even more fresh flavor.
More Delicious Soup recipes!
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- Brothy Chickpea Soup with Lemon, Fennel and Sumac
- Smoky Tomato White Bean Soup
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- 25 Delicious Vegetarian & Vegan Soup Recipes
Stay warm, eat mostly healthy and find something beautiful to ponder 💛.
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Mediterranean Spilt Pea Soup
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 8 cups 1x
- Category: vegan, soup, stew
- Method: stove top
- Cuisine: Mediterranean
- Diet: Vegan
Description
This recipe for Mediterranean Split Pea Soup is healthy and satisfying. Simple clean ingredients create a hearty soup that tastes even better the next day! Vegan and gluten-free.
Ingredients
- 1 1/2 cups dry split peas, (337 grams) sorted and rinsed
- 4 cups (1 quart) water
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, 1 1/2 cups, chopped
- 4 garlic cloves, finely chopped
- 6 cups (1 1/2 quarts) vegetable broth
- 1/2 cup packed sun-dried tomatoes, cut in small pieces (dry, not in oil)
- 1 tablespoon fresh rosemary, finely chopped
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons dijon mustard
- 1/4 cup chopped parsley
- a squeeze of lemon to serve
Instructions
- Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
- In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
- Add the garlic and the carrots, sauté 5 minutes more.
- Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
- Drain split peas and add in.
- Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down.
- Add in fresh parsley just before serving and a squeeze of lemon.
Adjust to taste with salt and pepper.
Notes
We adjusted the original recipe as a few people had issues with split peas fully softening. The revised version starts with cooking the split peas in unsalted water.
Serve the Split Pea Soup topped with croutons, bread crumbs or crostini if desired.
Soup will keep up to 4 days in the fridge or can be frozen.
Alternatively cook in instant pot- use sauté function for steps 2 and 3. Set pressure cook setting on high for 15 minutes. Add more broth to desired consistency.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 149
- Sugar: 4.6 g
- Sodium: 357.1 mg
- Fat: 7.3 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.1 g
- Fiber: 3.4 g
- Protein: 9.2 g
- Cholesterol: 0 mg
I’m not usually a fan of split pea soup, but this was delicious. My whole family liked it, too.
Great to hear!
Thank you, Sylvia. That was very tasty with depth of flavor, which is usually harder without adding meat. I amended a bit due to what was in the kitchen, but it didn’t suffer.
Happy to hear you enjoyed this Laura!
This was excellent soup! Thanks for the recipe!
Glad you enjoyed Suzanne!
Lovely soup💚💚 But the actual recipe portion is titled spilt pea soup😋
Way too tasty to be spilt and waste any!😉
Glad you enjoyed!