Vegan Split Pea Soup From ‘Plant-Based on a Budget’

3.1 (9 reviews)

Vegan Split Pea Soup From ‘Plant-Based on a Budget’



  • Oil, for sautéing
  • 5 ribs celery, diced
  • 2 carrots, peeled and diced
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 7 cups water
  • 5 vegan bouillon cubes
  • 1 lb. dry split peas, rinsed


  • 1 large russet potato, diced
  • 1 can diced tomatoes
  • Juice of one lemon
  • Hot sauce, to taste
  • 1 Tbsp.  white miso
  • 1 cup rice
  • 1/2 cup lentils


  • Heat the oil in a large pot on medium-high and sauté the celery, carrots, onion, and garlic for 5 minutes, or until the onions become translucent.
  • Add the water, vegan bouillon cubes, split peas, and optional ingredients, if using. Bring to a boil.
  • Cover and reduce the heat to low. Let simmer for 30 to 40 minutes, stirring occasionally. (If you don’t have a lid for the pot, keep the heat a little higher.)

Makes 4 servings

Adapted from Plant-Based on a Budget

Rated 3.1/5 based on 9 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind