This smoky vegan split pea soup recipe is a hearty mix of green split peas, veggies, rosemary, and a dash of liquid smoke for a healthy, cozy soup that's 9-ingredient easy. Stovetop, Instant Pot, and slow cooker instructions included.

I grew up eating traditional split pea soup. It was always on the table around New Year's. When I set out to make a vegan version, I let that original recipe go for a few obvious reasons, starting with the ham hock. After testing, I skipped potatoes because this soup is plenty thick and creamy without them. Let's save those for creamy potato leek soup.
Why You'll Love This Recipe
- Creamy, satisfying, and easy to make. Perfect for soup beginners!
- Made with simple plant-based ingredients, no added oil, and naturally gluten-free.
- Great for meal prep and freezer-friendly.
Ingredients and Substitutions
- Green split peas. Green split peas are just what they sound like - dry green peas that are split. This recipe calls for 1 pound (453 grams) of green split peas (about 2 cups). You can make this soup using yellow split peas or a combination of green and yellow.
- Liquid smoke. Smoky flavoring in a bottle. Most kinds are vegan, although you should always check labels. Smoked paprika is the best substitute, but if you want other suggestions, check out my post on liquid smoke substitutes.
- Vegetable broth. Use vegetable broth or veggie stock cubes with water for the best flavor. Check that your vegetable broth is gluten-free if you follow a gluten-free diet.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- If you want super-smoky split pea soup with something extra, add diced tofu sheet-pan bacon, smoked tofu, or garnish with hemp seed vegan bacon bits.
- Other veggies, like diced zucchini, sweet potato, or broccoli, can be added to ramp up the veggie nutrition.
Step-by-Step Instructions
Cook the diced onions, carrots, and celery in a large pot or Dutch oven. Stir in the garlic and rosemary.
Add the split peas, vegetable broth, and liquid smoke.
Simmer for 1 ½-2 hours until the split peas are tender and falling apart.
Blend all or part of the soup if desired.
Instant Pot Instructions
You can save time making split pea soup in the Instant Pot or pressure cooker. Here's how:
- Cook the onions, celery, and carrots using the saute function. Then add the garlic and spices.
- Turn the Instant Pot. Add the broth and stir the pot using a wooden spoon to clear it.
- Stir in the split peas, bay leaves, and liquid smoke. Cook on High Pressure for 20 minutes with 15 minutes of natural pressure release (NPR).
- Carefully blend if desired.
Want to save this recipe? 🥣
Slow Cooker Instructions
Add all the ingredients to a large slow cooker or crockpot. Stir well and cook on high for 4-5 hours or low for 8 hours.
Pro Tips
- Heat the pot to medium-high before adding the veggies. This helps keep them from sticking to the bottom. Stir them often. If they start to stick, reduce the heat a little and add water, a tablespoon at a time.
- I've provided instructions for blending the soup; however, this step is optional. For a chunky soup, skip blending or use your immersion blender to do just a little. If you don't have an immersion blender, add all or part of the soup to a standing blender or food processor.
Serving Suggestions
Beyond the delicious savory, smoky flavor, this is a filling soup that can be served as a main dish with crusty bread, toasted homemade whole wheat bread, or garnished with a few air-fryer croutons. If you're looking for a quick side salad, I recommend quick carrot raisin pineapple salad, balsamic green bean salad, or apple cranberry salad.
Denise's Leftover Soup Hack
Has this happened to you? There's only a little soup left. Here's what I do when I end up with leftover split pea or creamy asparagus soup: Add pasta, like penne or fusilli, or leftover rice, or cook some Instant Pot barley. I call this 'bulking out,' and it works like a charm.
Frequently Asked Questions
To store, cool the soup to room temperature and transfer it to an airtight container. It lasts in the refrigerator for 4-5 days.
To freeze split soup, let it cool to room temperature, then add it to a freezer-friendly container or bag. You can also add it to individual containers for smaller portions. It freezes well for 3 months.
Soaking green split peas isn't required; however, soaking them for 6 hours or more will reduce the cooking time.
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe

Smoky Vegan Split Pea Soup
Rate this Recipe:
Ingredients
- 1 medium onion - diced
- 3 medium carrots - peeled and diced
- 3 stalks celery - diced
- 2 cloves garlic - minced or pressed
- 1 tablespoon rosemary
- 1 pound green split peas - (about 2 cups)
- 8 cups vegetable broth
- 2 medium bay leaves
- 1 teaspoon liquid smoke
Instructions
- Heat a medium soup pot over medium heat.
- Add the onions, carrots, and celery. Sauté the vegetables until they start to soften (about 5 minutes). Stir the veggies often and add water or broth a tablespoon at a time if they begin to stick.
- Add the garlic and rosemary and stir for about 30 seconds.
- Add the split peas, vegetable broth, bay leaves, and liquid smoke. Give everything a stir to pick up any of the veggies from the bottom of the pan.
- Bring the pot to a boil, then low the heat to a slow simmer. Cover the pot.
- Simmer the soup for 1 ½ hours until the split peas are tender and start to fall apart.
- Taste the soup and add salt or pepper if desired.
- Once the peas are done, puree the soup if desired. Use an immersion blender or transfer batches of soup to a blender or food processor. Make it as chunky or smooth as you like.
Video
Notes
- Instant Pot instructions: Set the Instant Pot to Saute, then add the onions, celery, and carrots. Cook the vegetables for 2-3 minutes until they soften. Stir in the garlic and rosemary, then turn off the Instant Pot. Add the vegetable broth and use a wooden spoon or non-abrasive utensil to clear the bottom of the pot. Mix in the split peas, bay leaves, and liquid smoke. Cook on High Pressure for 20 minutes with 15 minutes of natural pressure release.
- Slow Cooker Instructions: Add the ingredients to a slow cooker or crockpot. Mix well and cook on high for 3-4 hours or on low for 8 hours.
- Split peas do not require soaking. If you do soak the peas overnight or for 6 hours, the cooking time will be reduced by about half. Do not use the soaking water to cook the soup. Drain and rinse the soaked split peas. Then, carry on with the recipe per the instructions.
- Store leftover soup in an airtight container in the refrigerator for 4-5 days or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
Leave a Reply