This Mediterranean Split Pea Soup recipe is so flavorful! 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 a 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! The leftovers are delicious!

ingredients in split pea soup

Ingredients in Mediterranean Split Pea Soup

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.

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.

More recipes you may enjoy

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

This Mediterranean Split Pea Soup recipe is so flavorful! 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 a 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.

More recipes you may enjoy

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

This Mediterranean Split Pea Soup recipe is so flavorful! 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 a 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.

More Favorite Pea Soup recipes!

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

Mediterranean Split Pea Soup Video

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews
  • 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 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

  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: 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

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Comments

  1. This soup was absolutely phenomenal, my 8 year old and I loved it. I’d say this is my favourite soup ever. Followed the recipe to a T except I couldn’t find marjoram and used oregano instead. After I added the smoked paprika, I was wondering if it was going to be too much, but it was absolutely perfect. The lemon juice at the end takes this to the next level, don’t skip that! Thank you!

  2. I made this recipe as written and it was delicious. I use an instant pot from start to finish. I sautéed my onions first in the IP then added the garlic and so on. I also use a mixture of old and new peas. At the end I added in some fish the I boil . My family loves the traditional and I decided that I wanted to try something a little different.
    Thank you for sharing…

  3. Love this soup! It is not your typical ‘split pea soup’ by any means. I think the dijon, rosemary and smoked paprika give it a wonderfully distinct taste. Last time I made it, it was gone in a flash, so I made a double recipe this time!






  4. This was delicious! I made just a couple of tweaks: used less onion and regular paprika, since we don’t like the smoked kind. I also added some potatoes and a little kale for more veggies, and had to use sun-dried tomatoes from a jar with oil, since that’s what I had. Other than that, I followed the recipe as written. So good and nourishing!






    1. HI Mike, I’m so sorry this didn’t work for you- if you could be more specific about what didn’t work for you, we can try to improve the recipe for other people who try to make this. Was it the directions? Flavors? Process? Any info is helpful here. 🙂

  5. I made this last week. The flavors are wonderful! I added a few baby potatoes that I had to use up, but overcooked the peas. So I blended half the veggies with most of the soup base. It was yummy. My mom even liked it and she doesn’t normally like split pea soup. Will definitely make it again. Hopefully I won’t overcook the peas next time. 🙂






  6. Tried this recipe this weekend. I love traditional split pea soup and was looking forward to some new flavors. It’s important to really let it cook well. For me it’s fun to taste it at different stages. But…I thought it was going to be an epic fail. NOPE! My sisters stove just doesn’t heat up properly so it needed much longer to cook than anticipated. It was a HUGE hit. My brother-n-law is excited about adding sausage to it, lol. We started with the vegan version. Now it is going to become a base for many twists and turns. WE LOVE IT!!






    1. Yay, so happy you gave it a try! The split peas really do vary on cooking time, glad you stuck with.

  7. Absolutely delicious! Loved the added touches of sun dried tomatoes and mustard which contributed to wonderful bursts of flavor throughout this creamy soup! I cooked the split peas & bay leaf in instant pot for 20 min’s – then added the spices, extra water carrots, onions (& celery) and cooked another 3 min’s. Definitely will make this again!

  8. Delicious soup. Does it really have 1218mg of sodium in 1 1/3 cups? It only has 1 tsp of salt, so I’m not sure how that’s possible.

  9. Absolutely delicious! Thick and hearty with a slightly sweet taste I love. At the insistence of my husband I did add a little smoked ham but it would have been just as good without. Thank you for sharing.






  10. Terrific soup- hearty and healthy at the same time. I used canned tomatoes because I couldn’t find the sun-dried and it was still great.

  11. Question Tonia. If doing the Instant Pot version, are the peas cooked before adding or is their cooking time included in the 15 minutes? I am still new to IP cooking but would love to try this recipe that way.

  12. This soup is my lunch for the week. Interestingly. the peas were well past the use-by date but “the internet” said they’d be fine. They cooked until soft enough to eat but still had their shape and bite, and the soup was brothy not creamy, which I find I prefer.

      1. The leftovers will probably be a little creamier. Blending part of the soup is an option too.

  13. I have yet to make this really good looking soup but need the recipe in grams. The “units” button doesn’t work for this? When I selected M it starts with 201 cups of split peas?!!

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