Split Pea Soup

A vegan take on the classic favorite.

Inspired by Moosewood Cooks.

Split Pea Soup

Cook Time 2 mins
Total Time 52 mins
Servings 1 (each preparation makes 12 cups)


Ingredients by volume:

  • .5 oz dried mushrooms
  • 2 yellow onion (medium)
  • 4 stalks celery
  • 2 carrot
  • 1 potato (large)
  • 8 cups vegetable broth
  • 1 pound split peas
  • 1 tsp dried marjoram (or substitute oregano)
  • .33 cup miso paste
  • 1 tsp salt
  • .5 tsp ground black pepper

Ingredients by weight:

  • 14 g dried mushrooms
  • 400 g yellow onion
  • 200 g celery
  • 200 g carrot
  • 400 g potato
  • 1900 g vegetable broth
  • 450 g split peas
  • .6 g dried marjoram (or substitute oregano)
  • 100 g miso paste
  • 6 g salt
  • 1.2 g ground black pepper


  • Soften the mushrooms: boil 1 cup of water. Place the dried mushrooms in a heatsafe bowl, cover with the boiling water, and set aside.
  • Chop the yellow onions and celery. Peel and chop the carrots and potato.
  • In a large soup pot over high heat, combine the vegetable broth, split peas, marjoram, onions, carrots, celery, and potatoes. Cover and bring to a boil.
  • Meanwhile, remove the mushrooms from the soaking liquid and discard any hard stems. Finely chop or puree and add them to the soup. Strain the soaking liquid to remove any sediment or dirt and add the clear liquid to the soup pot.
  • When the soup begins to boil, stir well, reduce the heat to a simmer, cover, and continue to cook for 30 minutes.
  • After the soup has simmered for about 30 minutes, stir it well. Maintain on low heat with occasional stirring and cook for another 20 minutes, until the split peas are very soft and the soup becomes "creamy" when stirred.
  • Remove some of the broth from the pot and use it to thin the miso paste. Stir in the thinned miso paste, salt, and black pepper.