Vegetarian Split Pea Soup

By • October 1, 2013 4 Comments

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Vegetarian Split Pea Soup

Author Notes: My inspiration for this recipe is the Split Pea Soup at United Bakers, a Kosher-Style Toronto restaurant my Buby used to take me to as a child. When I am back in Toronto, I love to take my son there for some soup and stories of my later grandmother. But, when I'm home in BC I need a good soup recipe to satisfy my cravings.BC Mama


Serves 4


  • 2 cups Picked Over Green Split Peas
  • 6 cups Vegetable Broth
  • 1 Potato Cut into Small Chunks
  • 2 Stalks of Celery Diced
  • 1 Sweet Onion Finely Chopped
  • 2 Garlic Cloves Minced
  • 1 tablespoon Vegetable Oil
  • 2 tablespoons Butter (Omit for Vegans and Use Extra Oil)
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Dried Dill
  • 1 teaspoon Tumeric
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 Whole Bay Leaf
  • Salt and Pepper to Taste

Garnish Options

  • 1 cup Cooked Fine Egg Noodles (this is how United Bakers does it)
  • sprigs Fresh Parsley
  • splashes Chiptle Flavoured Tabasco (adds a nice smokiness)
  • splashes Cream
  1. Heat oil and butter in a large sauce pan. Add all of your vegetables and season generously with salt and pepper, turmeric, cumin and paprika.
  2. Add the split peas, vegetable broth, balsamic and bay leaf. Bring to a boil. Then add dry herbs. Simmer for about 45 minutes, or until all of the vegetables are tender. Taste for seasoning.
  3. Blend. I use an immersion blender and leave my soup quite chunky, but you can blend it as finely as you like. If you like a thicker soup, continue to cook down or if you prefer a finer soup add some more stock.
  4. Serve and have fun with garnishes! I like using fine egg noodles when I'm feeling nostalgic for United Bakers. And, for those of you looking for a vegetarian friendly alternative to bacon, chipotle tabasco adds a nice smokey flavour.

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