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Easy Vegan Split Pea Soup

  • Author: Raquel Smith
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


This vegan split peas soup recipe is full of carrots, potatoes, and of course, split peas! Topped with homemade sumac-spiced croutons, this is a recipe you’ll make time and again.



For the Soup:

  • 1 onion, diced
  • 3 carrots, sliced
  • 2 tsp olive oil
  • 34 small gold potatoes, cut into 1/2″ dice
  • 1 tsp oregano
  • 1 tsp dried thyme
  • 1 lb split peas, rinsed
  • 8 cups veggie broth
  • 1/81/4 tsp cayenne pepper
  • 1/41/2 tsp salt
  • a bunch of freshly cracked black pepper

For the Croutons:

  • 5 cups cubed day-old bread
  • 1 Tbsp sumac*
  • 2 Tbsp olive oil


  1. Preheat your oven or convection toaster oven to 400°F.
  2. Warm the olive oil in a large stock pot over medium-high heat. Add the onions and carrots and cook until starting to brown, about 5 minutes. Add the diced potatoes, oregano, and thyme and mix. Add the peas and veggie broth, stir well, and bring to a rolling boil. Turn the heat to low, then partially cover and simmer, stirring occasionally, until the peas turn to mush, about 45 minutes.
  3. While the soup cooks, toss the cubed bread with the olive oil, then sprinkle on the sumac and toss to distribute. Spread the bread out onto a greased baking sheet and bake for 15 minutes, tossing once halfway through.
  4. When the soup is done cooking, add cayenne pepper, salt, and a bunch of black pepper to taste. Serve the soup topped with a few croutons and some extra black pepper. Enjoy!


– If you can’t find sumac, just use a bunch of freshly ground black pepper.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Soups and Stews
  • Method: Stovetop
  • Cuisine: American

Keywords: split pea, soup, vegan, vegetarian