Vegan Pea and Ham Soup with Smoky Plant-Based Ham

Vegan pea and ham soup pairs tender split peas with vegetables and smoky plant-based ham for a hearty, savory bowl. This version uses dried green split peas and a quick stovetop simmer; the peas thicken the soup naturally, while lemon and fresh herbs keep the flavor balanced.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, diced (about 1 cup / 130 g)
2 celery ribs, diced (about 1 cup / 100 g)
3 garlic cloves, minced (about 1 tablespoon / 9 g)
1 teaspoon dried thyme (1 g)
1 bay leaf
1 pound dried green split peas, rinsed and picked over (about 2¼ cups / 450 g)
8 cups low-sodium vegetable broth (1.9 L)
1 teaspoon smoked paprika (2 g)
8 ounces vegan ham-style slices or chunks, diced (225 g)
½ teaspoon fine salt, plus more to taste (about 3 g; adjust for the broth and vegan ham)
¼ teaspoon freshly ground black pepper (about 0.5 g)
1 tablespoon fresh lemon juice (15 ml)
2 tablespoons chopped parsley (8 g), for serving

Instructions

Rinse the split peas in a fine-mesh strainer under cool running water. Check them for small stones or debris, then drain. No soaking is required for this recipe.
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until softened but not browned. Add the garlic and thyme and stir for 30 seconds, just until fragrant.
Stir in the rinsed split peas, bay leaf, smoked paprika, and vegetable broth. Bring the liquid to a boil, then reduce the heat to low. Partly cover the pot and simmer gently for about 60 minutes, stirring every 10–15 minutes and scraping the bottom so peas do not stick. Keep the soup at a gentle simmer rather than a rolling boil.
Check the peas. They should be very tender and beginning to break down. If they remain firm, continue simmering and check every 10 minutes; older peas can take longer. Add a splash of hot water or broth if the soup becomes thicker than you like before the peas soften.
Stir in the diced vegan ham and simmer uncovered for 10–12 minutes, until heated through and its smoky flavor has infused the soup. Remove the bay leaf. For a smoother, thicker texture, mash some peas against the side of the pot with a spoon or briefly blend a portion with an immersion blender. Keep some chunks if you prefer a more substantial soup.
Season with salt and pepper, tasting before adding much salt because broth and vegan ham vary in saltiness. Stir in the lemon juice. If the soup is too thick, loosen it with hot broth or water; if it is too thin, simmer uncovered for a few more minutes. Serve topped with parsley.

Tips

Rinse and sort the peas. Dried split peas do not need soaking here, but rinsing removes dust and picking through them helps catch any stray stones.
Use a gentle simmer. Vigorous boiling can make the peas break down unevenly and cause them to stick. Stir regularly, especially near the bottom of the pot.
Adjust salt at the end. Plant-based ham and prepared broth can both be salty. Start with low-sodium broth if possible and taste after the ham has simmered.
Choose the texture you like. Mash or blend only part of the soup for a creamy base with visible vegetables and ham. Add more broth when reheating, since split peas continue to thicken as they cool.

Serving Suggestions

Serve the soup hot with crusty bread, toasted sourdough, or warm dinner rolls for dipping. A green salad with a sharp vinaigrette makes a fresh contrast to the rich, smoky broth. For extra brightness, offer lemon wedges and let diners add a squeeze just before eating. A small scatter of parsley or thinly sliced scallions also works well.

Variations

Make it without commercial vegan ham: Replace the ham-style pieces with 8 ounces (225 g) smoked tofu, cut into small cubes. Brown the tofu in a little oil in a separate pan, then add it to the soup for the final 10 minutes. The result is less like traditional ham soup but still brings a chewy, smoky element. Alternatively, omit the substitute and add another ½ teaspoon smoked paprika; the soup will be simpler and less savory.

Use yellow split peas: Swap in the same weight of yellow split peas. They have a similar cooking method but can taste slightly earthier and produce a golden-colored soup; begin checking tenderness after 50 minutes, since cooking times vary.

Add potatoes: Stir in 1 medium peeled potato, diced (about 1 cup / 150 g), with the broth. It will soften into the soup and make it thicker and more filling. Add a little extra broth if needed.

Make it gluten-free: Check the label on the vegan ham and broth, since some plant-based products contain wheat or other gluten ingredients. Use a certified gluten-free substitute, such as smoked tofu, if needed.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours of cooking in shallow, covered containers. Keep the soup refrigerated for 3–4 days. It thickens considerably as it sits, so stir in water or vegetable broth before reheating. Warm it on the stovetop over medium-low heat, stirring often, or microwave individual portions in a covered, microwave-safe container, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer.

For longer storage, freeze the cooled soup in airtight freezer-safe containers for up to 3 months, leaving a little space for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The texture may be thicker after freezing; add broth or water gradually until it is spoonable.

Frequently Asked Questions

Do I need to soak split peas before cooking?
No. Rinsing and sorting them is enough for this recipe. Soaking is optional, but it changes the cooking time, so begin checking soaked peas earlier and add broth as needed.

Why are my split peas still firm?
They may need more simmering time, particularly if they are older. Keep the pot at a gentle simmer and continue cooking in 10-minute intervals. Acidic ingredients can slow softening, which is why lemon juice is added at the end.

Can I make this soup in advance?
Yes. The flavor holds well for a few days, and the soup is often thicker the next day. Refrigerate it within 2 hours, keep it for 3–4 days, and loosen it with broth or water while reheating.

Can I use frozen peas instead of dried split peas?
Not as a direct swap. Frozen green peas cook quickly and do not thicken the soup like dried split peas. For a different, lighter pea soup, use about 4 cups (560 g) frozen peas, reduce the broth to around 5 cups (1.2 L), and add the peas near the end; the texture and cooking time will be different.

What can I use instead of vegan ham?
Smoked tofu is a practical substitute. Use 8 ounces (225 g), brown it first for a firmer surface, then simmer it briefly in the soup. Smoked paprika alone can add aroma, but it will not provide the chew or savory depth of a ham-style product.

Can I make the soup in a slow cooker?
Yes, though the timing varies by cooker. Soften the onion, carrot, and celery in a skillet first for better flavor, then transfer them with the rinsed peas, broth, thyme, paprika, and bay leaf to the cooker. Cook on low until the peas are tender, usually about 7–8 hours, adding the vegan ham for the final 30 minutes. Finish with lemon and season to taste.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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