The soup is really hearty and filling. Packed with vegetable protein and oh so good for you. Great for leftovers. Not a frightening green color that may scare little kids away either. Serve it with crusty bread, crackers and some lovely gluten-free rolls and the pot will be gone. This soup thickens up perfectly once you cook it down for an hour and remove the lid. It’s heavenly.

High-Protein Split Pea Vegetable Soup [Vegan, Gluten-Free]

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Cooking Time



  • 2 tablespoons olive oil
  • 1 large sweet yellow onion, diced
  • 4 cloves of garlic, minced
  • 3 celery ribs, chopped
  • 3 carrots, sliced
  • 1 hot or mild pepper, depending on your taste, chopped
  • 1 red bell pepper, chopped
  • 3 small/medium white potatoes, peeled and chopped into cubes
  • 2 cups dried split peas
  • 8 cups of vegetable stock or broth
  • 1 tablespoon oregano
  • 1 tablespoon of dried parsley
  • 1 teaspoon of smoked paprika
  • 2 bay leaves
  • Salt and pepper to taste


  1. Add your olive oil to a large stockpot or Dutch oven over medium heat.
  2. Add the onion, garlic, celery, carrots, and peppers and allow to sweat for 4-6 minutes, stirring often.
  3. Add spices and stir.
  4. Allow to cook for another 2 minutes.
  5. Add the broth, potatoes and split peas.
  6. Bring to a boil then reduce to a low flame and cover.
  7. Cook for 60 minutes, stirring occasionally.
  8. Remove the bay leaves.
  9. Using a hand immersion blender, puree about 75% of the soup leaving some veggie chunks. You can also add a blender if you wish.
  10. Return to the pot and season with salt and pepper.
  11. Garnish with some parsley.

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Nutritional Information

Per Serving Calories: 198 | Carbs: 36 g | Fat: 5 g | Protein: 8 g | Sodium: 56 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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