Today I am sharing with you our favorite spicy split pea soup recipe. I love taking a classic recipe and putting my own spin on it. Out of all of my soups, this one has been recreated the most times (that I know of!) I make this many times throughout the fall and winter months, and everyone always loves it.
We always thought of split pea soup as ham and peas. I didn’t think it could be turned into such a delicious and hearty plant-based meal, but I am so glad I tried. We love to use Bob’s Red Mill products for my spicy split pea soup. You can find their split peas at most grocery stores and they’re really great quality. I use the green split peas when I make it, but you can use yellow if you’d like.
Tips & Serving Suggestions
Another tip I give when making this soup, is to use a high quality broth. If you are following a plant based diet, I highly recommend using the Imagine foods organic vegetable broth. I have tried so many different broths, and this brand is my all time favorite. It’s so flavorful and adds a wonderful taste to the spicy split pea soup.
This spicy split pea soup pairs really well with a salad or veggie platter served on the side. It’s filling enough to be the main course, or could be served as an appetizer. It lasts up to a week in the fridge, although we usually finish it within three days! This soup freezes really well so you could make a full pot and freeze some if it’s too much.
My Spicy Split Pea Soup Recipe
Spicy Split Pea Soup
- 1 onion (diced)
- 8 carrots (chopped)
- 2-3 carrots (whole)
- 3 cloves garlic
- 2 large potatoes
- 6 cups veggie Broth
- 6 cups water
- 1 16 ounce package of green split peas (Use more if you like a very thick soup) Also make sure to rinse your split peas in a metal strainer prior to using.
- 1.5 tsp sea salt (this is an estimate, always salt to taste)
- 1 tsp Fresh ground pepper (More to taste)
- 1 tbsp olive or avocado oil
- 1 tsp-tbsp red pepper flakes (Depending on your taste)
- Saute the onion and chopped carrots in oil over a medium high heat for 5 minutes (I add 1/2 tsp of sea salt at this point)
- Add in the garlic and saute for another minute
- Add in the potatoes and saute for about 3-5 minutes
- Add in the veggie broth, water, ground pepper and about 1/2 tsp of sea salt
- Bring everything to a boil
- Add in the split peas and stir
- Add in the whole carrots
- Bring everything to a simmer for about 45-60 minutes. If the soup seems too thick, you can always add in extra broth at the end and bring back to a simmer. I prefer a thicker soup, but its delicious either way!
- Add more sea salt and ground pepper to taste.
- Stir in red pepper flakes (Optional)
- Top with more red pepper flakes and fresh ground pepper
What do you think? Will you try this easy and delicious spicy split pea soup recipe? Let me know in the comments how it comes out! If you’re looking for a great dessert to enjoy after this soup, you can try these chocolate cinnamon roasted nuts.