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Overhead shot of split pea soup, bread and plate with toppings on a side.

Vegetarian split pea soup

Sava's Kitchen
Vegetarian Split peas soup made with yellow split peas, ghee butter, carrots, aromatic herbs is perfect for chilly winter days. It's a hearty, packed with nutrients kid-friendly meal.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course dinner, Main Course, Soup
Cuisine American
Servings 4


  • colander
  • Measuring Cup
  • measuring spoons
  • cutting board
  • knife
  • large pot
  • Immersion blender


  • 1 cup yellow split peas rinsed and sorted
  • ¼ medium yellow onion
  • 2 medium carrots
  • 1 garlic clove
  • 1 Tablespoon ghee butter
  • 4 cups filtered water
  • 1 teaspoon better than bouillon vegetable base
  • 1 bay leaf
  • ¼ teaspoon dry marjoram leaves
  • ¼ teaspoon dry basil
  • ¼ teaspoon parsley
  • teaspoon black pepper more by taste for serving
  • 1 teaspoon lemon juice


  • Rinse and sort the split peas. Dice onion and garlic, cube carrots.
  • In a large pot or dutch oven, add ghee butter and onion. Cook on medium heat until onion becomes translucent. Add cubed carrots and continue cooking for another 2-3 minutes stirring occasionally. Add diced garlic and cook it for a minute or so until it releases it's aroma.
  • Add rinsed split peas, water, better than bullion and spices to the pot. Bring the soup to boil, cover and simmer on low-medium heat for about 45-60 minutes until the peas are tender and soft.
  • Turn off the heat. Carefully blend the soup using immersion blender for about 30-60 seconds, leaving it chunky (blending is optional). Add lemon and give it a taste. Add extra salt if needed. Serve hot and enjoy this hearty soup!
Keyword soup with split peas, vegetarian soup, yellow split pea soup
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