This Vegan Split Pea and Barley Soup might be the coziest thing you’ll eat all season. It’s a one-pot, hearty, healthy soup, and the kind of meal that warms you from the inside out—perfect for chilly nights or when you just need a big bowl of comfort.
This split pea soup recipe is delicious. Packed with tender split peas, chewy barley, and sweet butternut squash, this soup is vegan, nourishing, and satisfying.
And hey, if you’re still unconvinced, maybe you need a backup plan - like my Vegan White Lasagna Soup for when you’re craving something familiar or my Vegan Kale Potato and Leek Soup for a silky-smooth comfort food fix.
But trust me - start with this split pea and barley soup if you're looking for an easy vegan soup recipe. It might just win a spot in your regular soup rotation!
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Why You'll Love This Soup
- Both split peas and barley are excellent plant-based protein sources and make for a nourishing stew.
- This soup is high in fiber, making it great for digestion and offering a feeling of fullness.
- The nature of split peas, when cooked down, creates a creamy texture, making the soup feel indulgent without using dairy.
- The butternut squash and barley add a satisfying chew, offering a multifaceted texture that makes every bite interesting.
- This soup stores beautifully, making it perfect for meal prep or freezer meals. If you’re a fan of make-ahead meals, you might also enjoy another vegetarian and vegan-friendly soup, my Healthy Red Lentil Soup.
Ingredients
- Carrots: Frozen or fresh works well. Just chop them small.
- Garlic cloves: Three garlic cloves equal ¾ teaspoons of dried garlic powder or about a tablespoon of minced garlic. I also like to use a couple of frozen garlic cubes when I'm not in the mood to chop.
- Butternut squash: Sweet potatoes are also delicious in this recipe. You can substitute with gold or russet potatoes, too - it just won't have that bit of sweetness that pairs well with the barley and split peas. I buy the precut or frozen butternut to save time.
- Barley: I use regular dried barley. If you want to use quick-cooking barley, you will want to add it towards the end of the cooking process to let the other flavors develop and prevent the barley from becoming too soft.
- Vegetable broth - If you follow my recipes, you know I'm a fan of the vegetable base paste. A spoonful of this paste works wonders, just like it does in Lebanese-Inspired Vegan Fasolia.
Find the complete recipe with exact measurements in the printable recipe card below.
How to Make Vegan Split Pea Soup
Here is the process in pictures. See the recipe card for more details.
Step 1: In a large pot, heat olive oil over medium. Sauté onion, carrots, celery, and garlic until soft (5-7 mins).
Step 2: Add butternut squash and sauté for another 5 minutes.
Step 3: Stir in thyme, cumin, and oregano and sauté.
Step 4: Add drained split peas, barley, broth, and a bay leaf. Mix.
Step 5: Bring to a boil, then simmer on low, covered, for ~60 mins or until tender. Stir occasionally.
Step 6: Remove bay leaf and season with salt and pepper. Adjust as needed.
Step 7: Use an immersion blender for the desired soup texture.
Step 8: Top with chives or scallions and serve with crusty bread or croutons.
Top Tips
- Remember to prep the split peas by sorting, rinsing, and soaking for 20 minutes while prepping the other ingredients.
- If you use butternut squash, you can save a lot of time by buying it pre-chopped in the refrigerated vegetable section of your store.
- Add your favorite vegetables to this soup recipe. You can use whatever you have on hand, such as a variety of potatoes (gold, Idaho, cubed pumpkin, sweet potato), zucchini, spinach, or kale.
- For a creamier soup, I use an immersion blender to puree some or all of the split peas and barley before serving. Remember to remove the bay leaf first - I’ve accidentally blended them more times than I’d like to admit.
- This soup will thicken in the refrigerator. It is much thicker the next day and still delicious. Add some veggie broth before heating to loosen it up.
Why Aren't The Split Peas Softening?
If you've been simmering your split peas for a while and they're still not softening, there could be several reasons for this. Here are some common factors:
- Old Peas: Older split peas lose moisture and may take longer to soften—or never soften at all.
- Cooking Temperature: High heat can seal the peas’ outer skin, preventing water absorption. A low, steady simmer works best.
- Competing Ingredients: Extra veggies or potatoes can absorb water, leaving peas dry. Add more broth if needed.
- Stirring: Stir occasionally to ensure even cooking and prevent some peas from staying hard.
- High Altitude: At higher altitudes, water boils at lower temperatures, so peas may need extra time to soften
Serving Suggestions
- Serve with a slice of crusty bread or a dinner roll for dipping in the soup.
- Add vegan bacon bits, Air Fryer Croutons, chopped fresh herbs like chives and fresh squeeze of lemon juice for a fresh flavor.
- Pair with a fresh green salad like this Arugula and Pear Salad with Pumpkin Vinaigrette for a delicious seasonal meal.
- Add a dollop of vegan sour cream or yogurt on top of the split pea soup for a tangy and creamy contrast.
Split Pea Soup FAQS
Store split pea and barley soup in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months, adding a splash of water or broth when reheating if it thickens.
Not only is this soup delicious and nutritious, it is also incredibly versatile. You can easily add vegetables like kale or swap out the seasonings for something different. You can also adjust the consistency of the soup to your liking, adding more or less broth as needed.
Barley contains gluten, but you could easily swap it for a gluten-free grain like quinoa or rice to cater to people with dietary restrictions.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Split Pea and Barley Soup. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Split Pea and Barley Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion white or yellow
- 3 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic or 1 ½ tablespoon minced
- 2 cups butternut squash cubed; optional sweet potato, Yukon golden, russet potato
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 cup dried green split peas rinsed and drained
- ½ cup barley
- 6 cups vegetable broth
- 1 large bay leaf
- ½ tablespoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the Split Peas: Sort, rinse, and soak the split peas for about 20 minutes while you prep the rest of the ingredients.
- Sauté: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes or until the vegetables are soft. Then add the butternut squash and saute for another 5 minutes. Finally, add the thyme, cumin, oregano and saute for 1-2 minutes.
- Boil and Simmer: Add the split peas, barley, broth, and bay leaf. Stir to combine. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for ~60 minutes or until the split peas and barley are tender. Stir it occasionally, making sure it does not stick to the bottom.
- Discard: Remove the bay leaf and discard it.
- Season: Add the salt and pepper to taste. Taste the soup and adjust the seasoning as needed.
- Blend: Use an immersion blender to partially puree the soup or all the soup until you reach your desired consistency. Alternatively, use a blender.
- Serve: Serve the soup with a piece of crusty bread, croutons, or on its own. See other serving suggestions in the post.
Regi Pearce says
This Vegan Split Pea and Barley Soup is incredibly satisfying. The split peas create a creamy texture as they cook, while the barley adds a chewy bite that makes it extra filling. It’s packed with savory flavor, simple to make, and perfect for both weeknight dinners and meal prep.
Anonymous says
An exceptional soup!