Dairy Free Creamy Pea Soup (minus the cream)

I have been trying to find a thick dairy free pea soup for months now that didn't involve soaking split peas overnight. Good news: I finally developed the perfect recipe! I made mine thick and creamy, but with additional broth, this recipe can easily have a soupier consistency. Let me know what you think! I apologize in advance for the image - pea soup is definitely not the most photogenic food. If you can ignore the mush, you'll see some fun veggies peeking out. (Even carrots! And I literally hate carrots!) This soup was a great way to eat some vegetables that I dislike on their own. For some fun action shots, check out my Instagram story.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
  • 8 baby carrots (chopped)
  • 2 celery stalks (chopped)
  • 2 cup cubed ham (bone works too)
  • 1/2 lb split green peas (rinsed)
  • 1 medium yellow onion (diced)
  • 2 garlic cloves (diced)
  • 4 tbsp olive oil
  • 2 bay leaves
  • Handful fresh parsley
  • 3.5 cup chicken broth
  • 1 tsp paprika
  • 2 large russet potatoes (rinse, peel, chop)
  1. Add the oil to a large saucepan and toss the onions and garlic in. Simmer until browned.
  2. Add the carrots, celery, ham, and peas. Stir well, and pour in the broth. Simmer for 30 minutes or so.
  3. Throw in the potatoes, parsley, paprika, and bay leaves. Stir and simmer for another 20-30 minutes. Add salt and pepper to taste.