This Vegetarian (and vegan!) Split Pea Soup recipe is so easy to make on your stovetop, instant pot OR slow cooker! With diced potatoes for heartiness and lemon juice and dill for bright, fresh flavor, you’re going to love this healthy recipe.
This split pea soup is easy, CHEAP, and super healthy. It’s chock full o’ veggies.
This super popular Instant Pot split pea soup is made traditionally with a ham bone and chicken broth and has been made in thousands of kitchens across the world. So here’s something just as delicious for all you plant-based people!
I love the fresh flavor from the lemon juice and dill in this recipe. It’s a warm, hearty, and comforting soup, but the bright flavors are perfect for when you’re craving warmer spring weather.
This split pea soup with potatoes and dill recipe takes about 2 hours to cook on the stovetop, but the hands on time is only about 10 minutes. And it makes a ton, so you can freeze half of it.
And if you want to save time, you can use your pressure cooker, or let it simmer all day in your slow cooker while you’re out and about!
How to make vegetarian split pea soup
- Started with a base of celery and onions and sauté in olive oil (or butter, if you’re not vegan). You can add carrots if you want, too.
- Add a whole bunch of garlic, and sauté for a few seconds. Garlic is easy to burn, which can impart a bitter taste, so you only need to cook it until it starts to smell fragrant.
- Then, add some vegetable stock and salt/pepper. I like using homemade vegetable stock when I can, but store bought is fine! You can also use chicken stock if you aren’t vegetarian.
- Add a bag of dried split peas (rinse them off, first), as well as some diced potatoes. If you use potatoes with a thin, delicate skin, such as red or gold, you don’t even have to peel them!
- Finally, cook until the peas are tender, then stir in some fresh lemon juice and dill. Done!
Should I soak split peas?
When cooking dried beans, I almost always soak them overnight (or use the quick-soak method) before using. This will break down the indigestible fibers that create indigestion after eating beans (read more about this on my lentil soup recipe post).
BUT, for split peas, I usually skip this step. You can certainly soak them if you want, but since split peas are so small that they cook up rather quickly, especially if you use an instant pot. And they have less of the indigestible carbohydrates than other legumes.
If you DO soak them, they will only need about 40 minutes of cooking on the stovetop, and less broth (about 6 cups).
Can I make this in my pressure cooker?
Yes! Cooking split peas in the instant pot is so easy to do, it saves time, and I find the consistency comes out really great every time.
Just use the sauté function to cook the veggies and garlic as directed. Then, add the vegetable broth, salt and pepper, dried split peas, and potatoes. Cook on manual, high pressure for 10 minutes. Then, allow it to naturally release for about 10 minutes before quick releasing the valve and opening the pressure cooker.
Check the consistency- if it’s too thick, add more broth (or water) and if it’s too thin, allow it to simmer for a while to release some of the steam. Stir in the lemon juice and dill, season to taste, and you’re good to go!
What about a slow cooker?
Using your crockpot to make this vegetarian split pea soup is a great way to have dinner (almost) 100% ready to go when you get home from a long day of work. Maybe pick up a loaf of crusty bread at a bakery on your way home, too. YUM.
Just dump everything in the slow cooker EXCEPT the lemon juice and dill. Cook on high for 4 hours or low for 8 hours. Then, just before serving, stir in the lemon juice and fresh dill, and season to taste.
Other vegan soup recipes
- Curried Cauliflower Soup
- Greek Lentil Soup
- Broccoli Avocado Soup
- Butternut Squash and Thyme Soup
- Potato, Fennel, and Kale Soup
Check out all my soup recipes here.
Did you make this vegetarian split pea soup with potatoes, lemon, and dill recipe? Please click the stars below to comment and Rate this Recipe
Vegetarian Split Pea Soup with Potatoes
- 2 tablespoons extra-virgin olive oil
- 1 large onion diced
- 2 ribs celery diced
- 4 cloves garlic finely chopped
- 1 lb. potatoes diced into 1/2" pieces (see notes)
- 1 lb. dry split peas rinsed
- 8 cups vegetable broth or chicken broth
- kosher salt and black pepper to taste
- 1/4 cup chopped fresh dill
- 2-4 tablespoons fresh squeezed lemon juice
- Saute the onion and celery in olive oil (2 tablespoons) in a large pot until tender (approximately 3 minutes).
- Add garlic, sauté for 30 seconds more, or until fragrant.
- Add vegetable broth (8 cups), split peas, and diced potatoes to the pot and stir. Season with salt and pepper.
- Bring to a boil. Cover and simmer on low for 1-1.5 hours, or until split peas are tender. If soup gets too thick, add more broth.
- Turn off heat. Stir in fresh dill (1/4 cup) and lemon juice (2-4 tablespoons, depending on how lemony you want it), stir.
- Taste and adjust seasoning as necessary. If soup seems too thick, more water or vegetable broth can be added. Serve with an extra drizzle of olive oil and a squeeze of fresh lemon juice, if you want.
- If using a potato with a thin skin, like gold or red, you can leave the skin on. But for a thicker skin, like russets, I recommend peeling them.
- Freezer storage: This soup can be frozen in an airtight container for up to 6 months.
- Instant pot directions: Sauté the onion and celery in the olive oil using the sauté function. Add the garlic, sauté for 30 seconds, then add the broth, split peas, and potatoes. Season with salt and pepper. Cook on high pressure for 10 minutes. Naturally release the pressure for 10 minutes, then quick release and wait for the float valve to depress before opening. Stir in the lemon juice and dill, season to taste.
- Slow cooker directions: Add everything except for the lemon juice and dill to your slow cooker. Cook on high for 4 hours or low for 8 hours. Stir in the lemon juice and dill after it's done cooking and adjust seasoning if necessary.
This recipe first appeared on Bowl of Delicious in May, 2014. It’s been updated with new photos, more relevant post content, and an improved recipe.