Vegetarian Split-Pea Soup

The baked garlic adds such a rich depth of flavor that you won’t even miss the ham that is traditionally in this savory soup.


Combine all ingredients in a large stock pot and bring a to boil. Reduce and simmer until split peas are tender, skimming off any foam that develops.

Use a potato masher or an immersion blender/food processor to puree the soup a little or a lot – depending on how chunky you want your soup to be.VeggiePeaSoup4


Vegetarian Split-Pea Soup

Marla Hingley
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 8


  • 3 cups dried split peas
  • 3 russet potatoes peeled & cubed (1 1/2lbs)
  • 7 carrots sliced
  • 2 yellow bell peppers seeded & chopped
  • 1 onion finely chopped
  • 1 whole baked garlic mashed
  • 1 tsp dried thyme
  • 16 cups water
  • Salt and pepper to taste


  • Combine all ingredients together in a large stock pot and bring to a boil.
  • Reduce to a simmer (partially covered) for 45 minutes or until peas are tender. Skim off any foam that develops.
  • Season to taste with salt and pepper, then serve as is for a chunky style soup, mash lightly with potato masher, or run through a food processor/immersion blender for a smooth soup.
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See also
Zucchini Soup


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  1. 5 stars
    Delicious. However, I thew in a generous amount of cubed ham. Nice assortment of veggies especially the roasted garlic. 🙂

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