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Bowl of Vegan Split Pea Potato Soup

Vegan Split Pea Potato Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 12 Minutes
  • Cook Time: 46 Minutes
  • Total Time: 58 Minutes
  • Yield: 5-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


When comfort food comes in soup form, nothing beats this tasty classic. Our healthy Vegan Split Pea Potato Soup is packed with a real flavor punch of rich, creamy deliciousness. Wrapping our hands around a hot bowl full of this soul warming goodness is the perfect way to get through wintery days. Packed with nourishing split peas, hearty potatoes, and warming spices, this comforting soup will leave your belly happy and satisfied.

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


  • 1 ½ cups dried green split peas, picked through and rinsed
  • 1 medium yellow onion, small dice
  • 2 celery ribs, small dice
  • 2 carrots, small dice
  • 2 Tablespoons garlic, finely minced
  • 3 cups water (or broth)
  • 2 cups vegetable broth *(see notes for ratio)
  • 1 Tablespoon reduced sodium tamari *
  • ¼ teaspoon liquid smoke
  • 1 Tablespoon miso *
  • 3 cups baby potatoes, halved or quartered


  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoon dried minced onion flakes
  • ¼ teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon cumin (optional)
  • 1 ½ teaspoon sea salt (+/-) *
  • ¼ to ½ teaspoon black pepper

Other Optional Serving Ingredients:


  1. Measure out all your spices into a small bowl, mix well. Set aside.
  2. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the onion, carrot, and celery; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water or broth if they start to stick and/or to prevent burning.
  3. Add the minced garlic and sauté for 30 seconds, and the dry spices (from step 1), sauté to release their fragrance, about 30 seconds to one minute.
  4. Then add the veggie broth, tamari, liquid smoke, miso, and water, bring to boil, then immediately lower to a simmer.
  5. Add the green split peas. Stir well to incorporate all the ingredients, then cover with a tight-fitting lid and simmer for 20 minutes.
  6. After 20 minutes, add the baby potatoes, stir and test the flavors, add more spices if needed to achieve the level of flavor you desire. Cover and continue to simmer for another 20 minutes (40 in total) or until the green split peas, veggies, and potatoes are tender.  Remove the bay leaf and discard before serving. Top with your favorite toppings.


*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.  If using a brand other than Pacific that has a mild/mellow flavor, you may wish to use 4 cups broth and 1 cup water.  Also, if you like more liquid, add a bit more broth or water at the end.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten FreeMiso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section.  A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients.  It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

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

*Storage:  Refrigerate, use within 5 days.

*Servings:  5 to 6