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.  With a Video.

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.

There’s always a sunrise and always a sunset and it’s up to you to choose to be there for it,’ said my mother. ‘Put yourself in the way of beauty. ~Cheryl Strayed

This Mediterranean Split Pea Soup recipe is so wholesome and perfect for chilly weather.  Full of nutrients to keep us healthy, this soup offers a little balance in the midst of the holiday season.

The split peas break down when cooking, creating a texture that is rich and creamy.  The onions are caramelized creating luscious depth.  Herbs add so much fresh flavor and the tart sweetness of sun-dried tomatoes pairs so well with the earthy split peas.

Top with homemade croutons for savory crunch.  Or try it with Vegan Bacon -crumbling it  over top!

Leftovers are delicious!

Mediterranean Split Pea Soup | 60-sec Video

 

ingredients in split pea soup

Ingredients in Mediterranean Split Pea Soup

Expert Tips

  • Start with cooking the split peas in unsalted water while you prep the rest of the ingredients.
  • 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.

How to make Mediterranean Split Pea Soup

Step one

Rinse off 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.

chopping vegetables for soup

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.

sautéing vegetables

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.

adding all ingredients into the pot to simmer

Step four

Simmer gently, covered, about 30 minutes, stirring occasionally.  Cooking until peas are broken down and soft.

finished pot of soup

Step five

Add in fresh parsley just before serving and a squeeze of lemon to taste.

Adjust to taste with salt and pepper.

This vegan 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.

 

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This vegan 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.

Stay warm, eat mostly healthy and find something beautiful to ponder 💛.

~Tonia

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This vegan ecipe 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.

Mediterranean Spilt Pea Soup

  • Author: Tonia | Feasting at Home
  • 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

Units Scale
  • 1 1/2 cups split green peas, 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

  1. Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
  2. 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.
  3. Add the garlic and the carrots, sauté 5 minutes more.
  4. Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
  5. Drain split peas and add in.
  6. Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally.  Cook until peas are soft and broken down.
  7. 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: 132
  • Sugar: 6.8 g
  • Sodium: 1218.4 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 15.1 g
  • Fiber: 3.3 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

Keywords: Split Pea Soup, vegan split Pea soup, Mediterranean Split pea soup

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Comments

  1. I have to start by saying that I love most of your recipes, thank you for sharing!! I made the butternut squash lasagna the other day and it was amazing.
    With this recipe, I ended up with a very thin soup, trying to figure out how to salvage it. The flavor is a little bland, so I might boil up a couple of potatoes and add add more of the spices.
    Maybe what I envisioned was incorrect, but I was expecting a more hearty soup.

    1. Well darn, that is disappointing. Did you make it as recipe states? I wonder what stock you used, are your spices fresh? Sorry the flavor wasn’t there for you. Potato is a great idea as well as more spice, the soup will also thicken if you store overnight.

  2. Perfect for cold winter nights! My in laws are notoriously picky eaters but they loved this recipe.

  3. I added chick peas and just before serving added some fresh spinach – will make again for sure!

  4. So this is delicious!! Great flavours and texture. I did add about 1/4 tsp chilli flakes for warmth, and used white pepper cos its my fav. Highly recommend!

  5. I’ve made this multiple times and it’s always a winner. The sun dried tomatoes add a flavor that leaves meat-eaters satisfied. Willing fall weather this week as I make it again.

  6. I really enjoyed this soup and it’s many layers of flavor. I’ve shared this recipe with others as a result.

  7. SOOO good! Doubled the recipe and added some diced potatoes and slightly less broth because I like a thicker soup and it turned out AMAZING. The seasoning is perfect and boiling the split peas for 30 mins before was perfect. Going into the recipe rotation!

  8. This is one of the most interesting and delicious soups I have tried in a very long time. This soup has intriguing flavor combinations that I would never have come up with on my own. The only changes made were adding 1-1/2 C potatoes (small dice) and substituting oregano for marjoram. Thanks for nudging me out of the “standard split pea soup” box! It was well worth the journey.

  9. I left out the tomatoes and mustard as I am not fond of them. Added celery. Couldn’t find marjoram so I used oregano. It was perfect. Thank you!

  10. Made this last night. It was so flavorful and unique. It hit the spot since it’s been a chilly snowy week in the Pacific NW. looking forward to having it for lunch!

  11. This is an incredible split pea soup! I was intrigued by the ingredient combinations and made it last night. I made it exactly per the recipe. Absolutely delicious and I can’t wait for the leftovers today! I will definitely be putting it on my soup rotation. Thanks for being creative and broadening the flavors of this traditional soup.

  12. This was amazingly delicious. Even my husband that doesn’t like split peas loved it. Easy to make as well. Thank you!!

  13. The flavors were super herbaceous and savory in the most fantastic way, but my split peas never broke down and remained somewhat crunchy despite being pre-soaked for 6 hours and then cooked for almost 3 hours. My only thought is perhaps the acidity of the sun-dried tomatoes prevented the breaking down of the peas (the addition of tomatoes in general have caused this problem for me in the past). I do plan to try this recipe again, but will attempt to add the sun-dried tomatoes much later in the cooking process once the peas have softened.

    1. Thanks Dana for the super helpful feedback. I have played with the recipe and discovered that if you cook the split peas in unsalted water first they soften up great. The recipe is now revised. Let us know what you think!

  14. Very tasty. I’m glad that I tried this variation on pea soup. Couple notes/advice for this. I make split pea soup often. I think it’s best to combine the peas and broth in a large pot first and start the covered simmer earlier. I usually let it go for an hour or so while I prep/clean everything else and come back later. I then sautéed the vegetables in a separate pan (x2 carrots) and added them in once the peas had broken apart. Simmered 5 more minutes & then served.

  15. I simmered for an additional 30 minutes and the peas never truly softened. Next time I’ll try soaking as suggested. The flavor of this soup was wonderful though. This recipe is a keeper!

    1. Shoot! I have found that with older split peas, sometimes it is hard to know how fresh they are. Glad you liked the flavor though!

  16. Tried this recipe over the weekend and substituted whatever I had in the house for some of the ingredients and added a splash of cinnamon. What a wonderful dish! So many flavors dancing across your palette and superb texture. Goes very well with toasted french bread.

  17. Is it possible to make this in a pressure cooker to cut down the cooking time? If so, how long would you recommend? Thank you!

    1. I would pressure cook on high for 15 minutes. Also you may start with 4 cups of broth and add more if needed after it finishes.

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