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Cozy up with this easy split pea soup. This soup is made with minimal, simple to find ingredients, and is the perfect budget-friendly meal option for dinner any night this week.
This easy split pea soup is both hearty and nutritions. It’s ready in under an hour, and it’s a meal that everyone in the family will love.
This recipe’s inspired by Pea Soup Andersens, a well-known restaurant found at two California locations. Every time we make a trip up Interstate 5 in California, we make a stop for their delicious split pea soup. Since we love their soup so much, we decided to recreate the recipe and share it with you.
Not only is Pea Soup Andersen’s split pea soup vegan by default, but it’s also gluten-free. The one caveat to that, is they have the option to serve it in a sourdough bread bowl, and you better believe that this is always how we order it.
Even though today we aren’t serving our soup in a bread bowl, it’s always a good choice if you have one handy. We are, however, topping our soup with some homemade croutons that are both simple to make and delicious. Croutons provide the perfect crunch and flavor to this already delicious soup—we definitely recommend them!
Craving more soup? Here are a few more of our favorites:
- One-Pot Minestrone Soup (30-Minutes)
- One-Pot Vegetable Noodle Soup
- Easy Vegan Broccoli Cheddar Soup (10-Ingredients)
- Potato Leek Soup (Vegan + 8-Ingredients)
- Vegan Miso Soup (5-Ingredients + 15 Minutes)
- Sweet Potato Red Lentil Soup
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Easy Split Pea Soup (Andersen’s Copy Cat)
- Total Time: 1 hour
- Yield: 6 Servings
Description
Cozy up with this easy split pea soup. This soup is made with minimal, simple to find ingredients, and is the perfect budget-friendly meal option for dinner any night this week.
Ingredients
- 1/2 medium onion, peeled and finely diced
- 2 cloves garlic, finely minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 10 cups vegetable broth
- 2 cups split peas
- 1/2 teaspoon fresh thyme* (see notes)
- 2 bay leaves
- Pinch of cayenne pepper
- Salt and pepper, to taste
Serve with
- Croutons or fresh bread
- Parsley, finely chopped
Instructions
- In a large pot over medium heat, add in the garlic and onions, and sauté with oil or a couple tablespoons of vegetable broth (or water) for 2 minutes, or until fragrant.
- Add in the carrots and celery and cook for 3 minutes more. If you are cooking with vegetable broth or water, be sure to add more as needed to prevent burning. We like to ad 2-3 tablespoons at a time.
- Add in the remainder of your vegetable broth along with the split peas, thyme, bay leaves, and cayenne pepper. Mix everything together and bring to a boil over medium heat. Allow the soup to simmer on medium heat for 20 minutes. After 20 minutes, reduce the heat to low and allow it to simmer for 25 minutes more.
- Season with salt and pepper to taste and be sure to remove the bay leaves. You can serve the soup as or you can puree it (with an immersion blender or regular blender) if desired.
- Serve with a sprinkle of parsley and croutons or a slice of bread. Enjoy!
Notes
- This recipe is adapted from the famous split pea soup from Andersen’s.
- You can throw in the whole thyme stems, just be sure to remove them at the end!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Vegan
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Made this last night for dinner. It was really delicious! Thank you for your creative and tasty recipes!
You’re welcome! So glad you enjoyed 🙂
This was great! My mother said it was the best split pea soup she ever ate.
I used my instant pot to get a really creamy consistency. I added the carrots for 5 minutes without pressure after I pressure cooked the soup for 8 minutes and let it naturally release for 10 minutes.
Thanks for the recipe.
Hi Jasmine and Chris! I love your content and all your recipes! I am in the process of setting up a food blog myself and I was wondering how you created your content slider on your homepage? are you using a plugin?
Other than that stay safe and healthy in times of the corona virus.
All the best,
Anna
Hey Anna,
Sorry for the delay on this! The slider is part of the theme we use. Hope that helps!
Looks delicious! Is the fat on the nutrition facts correct? 0.9?
It should be correct, yes