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
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!
