Split Pea “Dumpling” Soup! Thick and rich with simmer-all-day flavor, this comforting soup is calling our names.

Healthy, cozy, and delicious, this old-fashioned oil-free Split Pea “Dumpling” Soup tastes just like Grandma used to make while growing up, only better! Comforting and savory, this delicious soup is packed with tender split green peas, sweet peas, hearty veggies and soft pillowy gnocchi as the dumplings. It is sure to get raves reviews!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Split Pea “Dumpling” Soup is an old-fashioned Amish soup that my grandma used to make except we made it with gnocchi instead of dumplings.  The gnocchi works perfectly with this tasty soup!  It’s savory, hearty, and filling enough to serve as a main dish with a crusty slice of bread.

The split peas cook down and “melt” creating this thick and savory broth that tastes like it’s been cooking all day.

Tips for Success:

• Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot, you may need to reduce the time in the Instant Pot accordingly.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the soup slightly cools.
• Instant Pot Sauté: We sautéed the veggies with the Instant Pot using the Sauté feature, and it really made no discernable difference in the end result.  It did make a very slight difference on the stove top, but not worth the extra effort when using the Instant Pot.
• Fresh, Frozen, Canned Peas: We tried using frozen peas in this dish (at the end) and we were not happy with the crunchiness.  We landed on using a can of peas added at the end which worked fabulously.
• Gnocchi: Gnocchi are really just potato dumplings.  We loved using them in this recipe.  We tried both regular sized gnocchi and baby gnocchi.  Ultimately, we loved the baby gnocchi; however, both will work equally well. The baby gnocchi size seemed more harmonious with the soup.  Note:  Can’t find a compliant gnocchi, you can always make your own gnocchi or dumplings, or you can leave them out of this recipe.  The soup is also great without the gnocchi.  We did try it without gnocchi and served it with some steamed rice in the soup.  It was awesome!
• Timing of Gnocchi: For best results, time the cooking of the gnocchi to align with the completion of the soup.  If unsure, wait and cook the gnocchi after the soup is done.  Gnocchi that sits after cooking, tends to stick together.  You want to place the freshly cooked gnocchi right into the soup for best results.
• Split Peas: The timing of this soup cooks the split pea down all the way until it melts into the broth creating a thick and rich consistency. If you want keep your split peas somewhat in tact and have some texture, than reduce your cook time accordingly.
• Age of Split Peas: The older the split peas, the longer they take to cook until tender.

Leftovers and Freezing:

Leftovers will generally keep for 4 to 5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish can be easily frozen. If frozen, for best results, thaw overnight in the refrigerator before reheating.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

Kitchen Products:

• Instant Pot or Ceramic/Enamel Lined Dutch Oven or similarly large stock pot with a tight-fitting lid: 6-quart Round Dutch Oven or 8-quart Duo Instant Pot

We certainly hope you give this deliciousness a try.

If you try this comforting soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Split Pea Dumpling Soup

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• Author: Ameera and Robin
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes (+Rest Time)
• Yield: 4-5 Servings 1x
• Category: Soup
• Method: Stovetop/Instant Pot
• Cuisine: American
• Diet: Vegan

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Description

Healthy, comforting, and delicious, this old-fashioned, oil-free, Instant Pot Split Pea “Dumpling” Soup tastes like it cooked all day!

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 2 teaspoons minced garlic
• 2 carrots, sliced
• 2 celery ribs, diced
• 3 cups low-sodium vegetable broth *
• 3 cups water
• 1 Tablespoon reduced-sodium tamari *
• ¼ cup nutritional yeast
• 1 cup dry green split peas, picked through and rinsed 

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• ¼ teaspoon smoked paprika
• ¼ teaspoon sweet paprika
• 1 teaspoon dried parsley
• 1 bay leaf
• ½ to 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Ingredients:

• 1 – [ 15 oz. can ] peas, drained *
• 12 to 16 oz. gnocchi *

Optional Toppings:

• Freshly chopped parsley

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Instructions

Instant Pot Instructions

1. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix to the Instant Pot, stir well to combine, then tuck in the bay leaf. Set the Instant Pot to Manual Pressure High for 15 minutes.  When finished, press Cancel and allow to sit for 12 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. In the meantime, cook the gnocchi according to package directions, drain, set aside.
4. Once all the pressure is released, carefully remove the lid, remove and discard the bay leaf, stir well, then add the cooked gnocchi and the can of peas, stir well.
5. Allow to sit for 5 minutes for the flavors to marry.
6. Serve with a sprinkle of freshly chopped parsley and enjoy.

Stove Top Instructions

1. Soak the green split peas overnight in the refrigerator, then rinse and drain, set aside.
2. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
3. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, carrots, and celery; sauté over medium-high heat until the veggies just begin to soften, approximately 5 to 7 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning. Add the garlic, and sauté for 30 seconds.
4. Next add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine, then tuck in the bay leaf. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine.  Cover with a tight-fitting lid.  Simmer for 50 to 60 minutes or until the split green peas are tender, stirring occasionally.
5. In the meantime, cook the gnocchi according to package directions, drain, set aside.
6. Once the green split peas are tender, remove and discard the bay leaf, stir well, then add the cooked gnocchi and the can of peas, stir well.
7. Remove from the stove and allow to sit for 5 minutes for the flavors to marry.
8. Serve with a sprinkle of freshly chopped parsley and enjoy.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5 (makes 9 ½ cups)

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