There’s nothing quite like a steaming bowl of split pea soup to warm you from the inside out. It’s the ultimate comfort food classic, and this version gets a hearty, modern upgrade! We’re swapping out the traditional ham for savory Italian-style veggie sausage, which adds an incredible depth of flavor and a satisfying, smoky bite. This soup is thick, rich, and packed with protein and fiber, making it a meal that’s as nourishing as it is delicious. Get ready to curl up with your new favorite cozy-weather staple!
Ingredients
• PREP: 20 minutesCOOK: 1 hour 20 minutesMAKES 4 servings
• 2 cups / 480 ml vegetable broth or chicken-flavor vegetable broth
• 2 cups / 480 ml water
• 1 cup / 200 g dry split peas, rinsed and drained
• 1/4 teaspoon / 1 g dried marjoram, crushed
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 9-ounce / 255 g package frozen vegetable Italian-style sausage, thawed slightly, halved lengthwise, and sliced
• 2 medium carrots, halved lengthwise and sliced, about 1 cup or 120 g
• 1/2 cup / 50 g chopped celery
• 1/2 cup / 75 g chopped onion
• 2 cloves garlic, minced
Instructions
1. In a large saucepan or Dutch oven, combine the vegetable broth, water, rinsed split peas, marjoram, black pepper, and bay leaf. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover, and let it simmer for 1 hour. Be sure to stir it occasionally to prevent the peas from sticking to the bottom.
2. After an hour, stir in the sliced veggie sausage, carrots, celery, onion, and minced garlic. Increase the heat to bring the soup back to a boil, then reduce the heat to low again. Cover and simmer for another 20 to 30 minutes, or until the carrots are tender and the soup has thickened to your liking. Remove and discard the bay leaf before serving.
Nutritional Information
• PER SERVING: 314 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 1,176 mg sodium, 42 g carb., 15 g fiber, 24 g pro.
Pro Tips
• For a richer, umami flavor, stir in a teaspoon of miso paste along with the vegetables.
• To achieve a creamier consistency, use an immersion blender to briefly pulse the soup a few times before serving, leaving some chunks for texture.
• Add 1/4 teaspoon of liquid smoke when you add the vegetables to give the soup a classic, smoky flavor without the meat.
• Garnish with homemade croutons, a sprinkle of fresh parsley, or a dollop of vegan sour cream for a beautiful finish.
FAQ
Q: Is this vegetarian split pea soup a good source of protein
A: Absolutely! This soup is packed with plant-based protein. The split peas themselves are a protein powerhouse, and the addition of Italian-style veggie sausage boosts the protein content to a very satisfying 24 grams per serving, making it a complete and hearty meal.
Q: Can I make this split pea soup vegan
A: Yes, this recipe is easily made vegan. Simply ensure you use a vegetable broth (not a chicken-flavored one unless it’s certified vegan) and choose a brand of Italian-style veggie sausage that is 100% plant-based. Most are, but it’s always good to check the label.
Q: How do I get a smoky flavor without using ham
A: This recipe achieves a wonderful savory, smoky flavor from the Italian-style veggie sausage. For an even deeper, classic smoky taste, you can add 1/4 teaspoon of liquid smoke when you add the vegetables, as mentioned in our Pro Tips.
Q: How long does this soup last and can I freeze it
A: You can store this split pea soup in an airtight container in the refrigerator for up to 4-5 days. It freezes beautifully! Let the soup cool completely, then transfer it to freezer-safe containers for up to 3 months. Note that the soup will thicken considerably when chilled; you may need to add a splash of water or broth when reheating.
