Gluten Free & Vegan Pea Soup

For as long as I can remember my Dad has loved pea soup, and it was always a big deal when my Mom would make it for him — like she “slaved” over it for hours. In reality, it’s a quick, hearty soup that you can make the same-day for dinner, have the next day for lunch or freeze and have at a later time.

I modified what my mom used to do to make it gluten free and vegan, but it didn’t lose any flavor, because my Dad loves my version and requests it all the time. I make it a lot during the winter to take for lunch, because it reheats well, and it’s also inexpensive to make.

Gluten Free & Vegan Pea Soup

by Michelle Maskaly, The Adirondack Chick 

16 oz. bag of split green peas {I use Goya}
2 onions
4 cloves garlic
2 small carrots {peeled}
1 large celery stalk
2 teaspoons Better Than Bouillon Vegetable Base {or two gluten-free vegetable bouillon cubes}
olive oil {about 1 to 2 tablespoons}
fresh cracked black pepper
6-8 cups water

Chop up the onions, garlic,  carrots and celery.

Dump the bag of peas into a strainer, rinse well, running your fingers through the pieces and set aside.

Cover the bottom of a large pot with olive oil and heat. Once warm, add the garlic and onions. Sprinkle with a little fresh ground black pepper, stir and cover. Keep your heat on the lower side so the veggies don’t burn.

In a measuring cup heat two cups of water in the microwave until hot, about three minutes. Stir in the Better Than Bouillon until it dissolves.  

Once the onions start to become translucent, in about a minute or two, add in the carrots and celery. Stir and cover for about a minute.

Add in the pea, and stir, coating them with the oil, and vegetables.

Add the bouillon mixture and four more cups of water.

Cover and bring to a rolling boil. once boiling lower the heat to medium/low and cook until the peas are soft — about 20-30 minutes. Stir several times while cooking.

When the soup is chunky and the peas are mushy. Remove from stove, scoop out three cups and puree in a blender and then put in another bowl.

 Based on your personal preference for a thick or thinner soup, add one to two more cups of hot water {heat in the microwave} to the pot and continue to puree the soup in  a blender.

I’ve used a hand blender for this if I was in a rush, and it works, but it’s doesn’t come as good, so take the extra few minutes and run it through the blender on the puree setting.

Top with gluten free (or regular) croutons. My version of this soup has no added salt and very little pepper, because  depending on the type of bouillon you use, it could get too salty, so I prefer to put salt and pepper on the table and allow each person to individually add it if they like.


This post was shared with the following websites: Frugal Antics of a Harried Homemaker, Make Ahead Meals for Busy Moms, Stone Gable, Skip to My LouMy Sweet and Savory, Midnight Maniac,

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