Vegan Split Pea Soup
There’s nothing quite like a warm bowl of soup to bring comfort and nourishment to your day, and this vegan split pea soup with sweet potatoes does just that. The split peas create a creamy, hearty base packed with plant-based protein and fiber to keep you feeling full and satisfied. Sweet potatoes add a natural sweetness and soft, velvety texture that perfectly balances the savory flavors of the soup. With simple, wholesome ingredients, this recipe is both nutritious and easy to make, making it ideal for weeknight vegan dinners or meal prep.
What makes this soup even better is its versatility and simplicity. You can customize it by adding your favorite herbs, spices, or extra veggies like carrots and celery for even more flavor and nutrition. The recipe comes together in one pot, which means less cleanup and more time to enjoy your meal—isn’t that the best? Split pea and sweet potato stew is approachable, delicious, and sure to become a favorite in your soup rotation!
For those avid soup-lovers out there, don’t miss out on our 20 favorite plant-based soup recipes! Let’s start simmering!
Why You Must Make This Savory Stew Recipe
We believe that you never need an excuse to make a bowl of warm and wonderful stew. But, if you do, here are several strong reasons for spending time at the stove. Go on, you know you want to!
- Packed with Hearty Ingredients. This vegan split pea soup is a filling meal, thanks to protein-rich split peas and fiber-packed sweet potatoes. It’s perfect for keeping you satisfied and energized throughout the day.
- Bursting with Flavor. The combination of split peas, sweet potatoes, and savory spices creates a rich, comforting taste. Every spoonful is a delicious balance of sweet and savory flavors.
- Budget-Friendly and Simple. With affordable pantry ingredients like dry split peas, vegetables, and spices, this recipe is easy on your wallet. Plus, it’s made in just one pot, making cleanup a breeze!
- Perfect for Any Season. Whether you’re warming up in the winter or craving something cozy year-round, this soup hits the spot. Sweet potatoes add a touch of comfort that works any time of year.
- Great for Meal Prep. This soup tastes even better the next day, making it ideal for leftovers or batch cooking. Freeze portions for a quick, nutritious meal whenever you need it!
Key Ingredients and Substitutions
This vegan split pea soup with sweet potatoes is a hearty, comforting dish packed with flavor and nutrition. The creamy split peas and naturally sweet chunks of sweet potato create a perfect balance of textures and tastes. It’s easy to make, loaded with plant-based protein, and perfect for cozy meals or meal prep!
- Split Peas – Provide a hearty texture and plant-based protein. They also thicken the soup naturally as they cook. Rinse split peas thoroughly to remove debris and ensure they cook evenly. If you’re out of split peas, you can use lentils as a substitute, though the flavor and texture will differ slightly.
- Sweet Potatoes – Add natural sweetness and a creamy texture that balances the savory flavors. Dice the sweet potatoes evenly so they cook at the same rate. For a less sweet option, substitute regular potatoes or butternut squash (like in this creamy butternut squash and cauliflower soup!)
- Carrots – Bring a subtle sweetness, added fiber, and a pop of color to the soup. Slice carrots thinly so they soften quickly. Parsnips or celery can replace carrots for a slightly different flavor profile.
- Onions and Garlic – Form the flavor base of the soup, adding depth and a savory aroma that enhances the other ingredients. Sauté onions and garlic to release their natural sweetness. Shallots or leeks can replace onions, and garlic powder works in a pinch if fresh garlic isn’t available.
- Vegetable Broth – Provides the liquid base and infuses the soup with rich, savory flavors. It also helps tie all the ingredients together. Use low-sodium broth to control the saltiness. If you don’t have broth, use water and add extra spices or a vegan bouillon cube for flavor.
How To Make This Vegan Split Pea Soup
Don’t feel intimidated by the number of steps in this recipe. Each one is so simple that you could be making this stew in your sleep. Prepping the vegetables take the most time before cooking, but if you throw on your a special TV show or listen to an amazing audiobook, the time will fly by!
Step 1: Prep the Ingredients – Peel and chop all the vegetables, except the onion, and place them in a bowl with the corn. Dice the onion separately. Rinse and drain the split peas thoroughly to remove any debris.
Step 2: Sauté the Vegetables – Heat a large pot or Dutch oven over high heat and add a tablespoon of oil or water. Sauté the diced onion for 2-3 minutes until translucent. Add the prepared vegetables and cook for about 8 minutes, stirring often. If the veggies stick, add a splash of water.
Then, Step 3: Add Spices and Liquids – Stir in your spices and cook for another minute to release their flavors. Pour in the vegetable broth, followed by the rinsed split peas and additional water. Mix everything well to combine.
Step 4: Simmer and Adjust – Bring the mixture to a rolling boil, then reduce the heat to medium and let it simmer uncovered for about an hour, stirring occasionally. Once the peas are soft and the stew is thick, adjust the consistency by adding more broth for a soup-like texture or simmering longer for a thicker stew.
How to Serve Up Split Pea and Sweet Potato Stew
Because this meal is so self-contained, you would think that there might not be much to add to it. But, happily, we have a few tasty and tempting suggestions to share:
- Serve with Crusty Bread – Pair your soup with a warm, crusty loaf of bread or herby vegan focaccia for dipping. Sourdough or a whole-grain baguette adds a delightful texture and makes the meal even more satisfying.
- Top with Fresh Herbs – Sprinkle chopped parsley, cilantro, or chives on top for a burst of freshness. The herbs add a pop of color and a layer of flavor that complements the hearty soup.
- Add a Dollop of Plant-Based Yogurt – For a creamy finish, swirl in a spoonful of unsweetened vegan yogurt or sour cream. It balances the savory flavors and adds a cool, tangy contrast.
- Pair with a Simple Salad – Serve the soup alongside a light green salad with a creamy green dressing. A crisp greens and zesty French dressing create a refreshing contrast to the warm, comforting soup.
- Garnish with Crunchy Toppings – Add some texture with toasted pumpkin seeds, croutons, or roasted chickpeas. These crunchy toppings make each bite more exciting and satisfying.
- Choose Creamy or Chunky – Some of you like your soups super smooth, while others will always choose chunky. For a thicker texture, leave the stew as it is once it’s done. For a more silky consistency, use an immersion blender or regular blender to blend the stew for a minute or two before enjoying.
- Broth Vs. Bouillon – If you don’t have any prepared or packaged broth, there’s no need to panic. You can just use regular water (and add additional spices) or use 3-4 teaspoons of bouillon paste mixed into 4 cups of warm water.
If you can think of other ways you would serve your split pea and sweet potato stew, let us know in the comments below!
FAQs
Absolutely! The sweet potatoes in this recipe are added for a little added sweetness, which goes well with the dish, but is not mandatory. Feel free to use white, yellow, red, or purple potatoes instead.
If split peas (both yellow or green) are going to cause you digestive issues, you can leave them out. Or, if you wish, use lentils (any type) or beans (chickpea, pinto, or kidney could be delicious) to replace the peas. Just make sure to cook them ahead of time and reduce your stew cooking time to 35-40 minutes instead.
You’re in luck! There are many types of vegetables that would taste terrific in this stew. Our suggestions are chopped broccoli or cauliflower, green peas, mushrooms, or also asparagus. Mix and match to your heart’s content!
Any remaining stew can be stored in a covered container in the fridge for up to 5 days. This makes it perfect for meal prepping at the beginning of the week or weekend. Another option is to make a double batch if you have a big enough pot and freeze half of it for another week or special occasion.
You sure can! Simply wait until the split pea and sweet potato stew is cool, then add to a freezer safe bag or airtight container. Seal well. Freeze for up to 3 months. To thaw, either microwave for several minutes in a large bowl or reheat on the stovetop over medium heat until desired temperature is reached.
Other Autumn Cozy Soups and Stews to Try
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Hearty Vegan Split Pea Soup
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 3 medium stalks celery
- 4 medium carrots, peeled and sliced
- 1 sweet onion, peeled and diced
- 3 medium garlic cloves, minced
- 1¼ cups corn kernels
- 1 cup dry green split peas
- 1 tablespoon vegetable oil or water
- 4 cups vegetable broth
- 4 cups water
- ½ teaspoon black pepper
- 1-2 tablespoons Italian seasoning
- ¼ teaspoon cayenne pepper, optional
- ¼ teaspoon salt, optional, since the vegetable broth should have enough salt
Instructions
- Prepare the all of the vegetables that need to be peeled and cut, except the onion. Place in a mixing bowl. Add the corn kernels.
- Skin and dice the onion. Keep to the side.
- Rinse and drain the dry split peas thoroughly.
- Preheat your dutch oven or pot over high heat. Add 1 tablespoon of oil or water. When sizzling, add the onion.
- Sauté the onion until translucent, about 2-3 minutes.
- Add in all of your prepared vegetables. Sauté in the pot for 8 minutes, adding a tablespoon or so of water to the pot if the vegetables start to stick.
- Add your spices and cook for another minute.
- Pour in the vegetable broth and stir well.
- Add in the split peas and additional water. Mix all ingredients together.
- Allow the stew to come to a rolling boil and then reduce the heat to medium.
- Let the stew cook, uncovered, at a high simmer for one hour, stirring occasionally.
- The stew should now be thicker from the cooked split peas and softened vegetables.
- At this point, you can add more vegetable broth if you like a thinner consistency (more like a soup) or cook it down some more, if you prefer a thicker stew.
Notes
- Broth Tips: If you don’t have pre-made or homemade vegetable broth, feel free to use 3-4 teaspoons of bouillon paste (like Better Than Bouillon) mixed with the 4 cups of water instead.
- Storing Instructions: Pour any leftover soup into an airtight container and place in the fridge for 3-4 days. You can also place in a freezer-safe bag or container and freeze the soup for up to 3 months. To thaw, move the soup to the fridge overnight or add the frozen soup to a saucepan and heat over medium low until desired temperature.
- Vary the amount of spices to your taste.
Nutrition
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Leave a Comment
can i use yellow split peas instead of green?
Absolutely! The only thing to keep in mind is that green split peas tend to be sweeter than yellow split peas but overall it should still result in a delicious stew! Let us know how you end up liking it 🙂
this stew is so hearty, delicious, & full of colour & flavorful
I’m so happy to share this recipe! I’ve been making this recipe for years and it’s always so perfect on a chilly evening. Letting it simmer on the stove makes the house smell amazing and it’s makes enough for leftovers for a few days. Hope you enjoy it as much as we do!
So delicious! Thanks for the recipe.
Love this stew so much! So cozy and delicious!!
Love this recipe for this time of year!