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Top down view of soup with tofu and parsley with a spoon tucked in.

Vegan Split Pea Soup

  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegan


This hearty and healthy split pea soup is loaded with umami flavor and topped with smoky baked tofu. Vegan and can be made in the instant pot for easy meal prep.


  • 12 tbsp of oil or vegetable broth for sautéing
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, crushed
  • 1 tsp each black pepper, dry oregano, dry thyme and smoked paprika
  • 2 tbsp nutritional yeast
  • 2 bay leaves
  • 6 fresh thyme sprigs
  • 1 lb dry green split peas, rinsed and drained
  • 6 cups vegetable broth or 12 tsp Better Than Bouillon dissolved in 6 cups water
  • 1 cup unsweetened plant based milk, optional
  • 2 tsp yellow miso paste
  • Salt to taste
  • Baked Smoky Tofu, for garnish


  1. In a large pot or instant pot, heat up your oil and sauté onions, carrots and celery with a pinch of salt. Cook the vegetables down until onions have become translucent.
  2. Add in garlic and sauté until fragrant.
  3. To the pot, add dry thyme, oregano, smoked paprika, pepper and nutritional yeast, then stir well to combine with vegetables.
  4. Pour in the split peas along with the vegetable broth and milk, then top with the fresh thyme sprigs and bay leaves and 1/2 teaspoon of salt.
  5. Stove Top Instructions: Bring soup to a boil, then reduce heat to medium low and cover the pot with a lid. Cook for 1 hour or until split peas are tender. Make sure to stir occasionally to prevent veggies or split peas from sticking and burning the bottom of the pot.
  6. Instant Pot Instructions: Close the lid and seal the pressure valve, then set the pressure cooker to manual pressure and cook for 15 minutes. Leave the soup as is for 15 minutes and then release the remaining pressure through the pressure valve before opening and stirring.
  7. Remove thyme sprigs and bay leaves from the soup. Then mash and mix 1/4 cup water with the miso paste until there are no lumps remaining. Pour mixture into pot after soup is done cooking. Stir well and add additional salt and pepper to taste. Serve with baked tofu and enjoy.


You can add some potato to this soup to make it extra rich and hearty. Add diced golden potatoes when you add in the herbs. Note it will cause the soup to thicken more, so you may wish to add more broth or water.

Your soup will thicken over time. You will notice that at the end of cooking, your soup will be very loose. Once off the heat and allowed to sit, your soup will continue to thicken.

Blend your soup if you’d like it to be creamy. The split peas will break down as they soften, but you can use a hand held immersion blender and blend the soup to desired consistency.

Add your miso at the end of cooking. This will help preserve the flavor of your miso and prevent it from getting bitter.

Keywords: vegan split pea soup, instant split pea soup