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.
Jump to:
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
- 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 other vegetarian and vegan-friendly soups like my Healthy Red Lentil Soup and Mushroom Barley 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.
Recipe Card
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.
Madison says
This recipe is such a family favorite! Every time I get sick, come home from school, or just had a bad day my mom always makes this for me and it instantly turns my day around. If you've ever tried crack cocaine you'll see that this soup is somehow still more addictive. Plus, as someone who hates barley, this recipe is my mom's favorite way of sneaking it into my food. 10/10 I love this stuff!
Regi Pearce says
A mom who makes split pea soup every time you have a bad day — that is everything. And sneaking barley past a barley hater is genuinely impressive. So glad this one feels like home for your family!
Richie says
I have made this recipe twice now, and I have to say, it is so moreish and comforting. I forgot to add the spices the second time and it was STILL somehow delicious! An absolute favourite. Thank you.
Regi Pearce says
The fact that you forgot the spices and it was still delicious honestly feels like the highest compliment. That’s when you know a recipe has a solid, cozy base.
I love that it’s become a favorite for you -“moreish and comforting” is exactly what I was going for. Thanks so much for making it (twice!) and taking the time to share that with me.
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!