Vegan Peawack Soup

Vegan Peawack Soup

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Vegan Traditional Peawack Soup!Vegan Peawack Soup pin

Vegan Peawack Soup is a recreation of Liverpool’s, England, traditional dish PeaWack Soup.

Mention Peawack soup to a Liverpudlian and you will more often than not stir up fond memories of their childhood when grandpa or grandma made the best Peawack soup ever!

The word ‘wack’ is Liverpool slang for ‘friend’ or ‘fellow’!

So this is a very friendly soup as its claimed many years ago Peawack soup was a community affair, where people would get together to prepare a large pot of it and share it amongst friends and neighbours.

Traditional Peawack Soup recreated with plant-based ingredients results in a soup that is so economical its just crazy! Also it bursting with yumminess.

It will satisfy and warm you up on a chilly day. And best of all it will fill you, you kids and family, up with tons of goodness.

The old recipes are certainly the best, I think!

Peawack Soup is traditionally made with a ham bone. hock, or knuckle.

I have replaced the ham with Textured Vegetable Protein (TVP) which comes in dried chunks or mince form. TVP is generally made with defatted soya protein and is available in most health/wholefood shops. Some UK supermarkets stock it also so its worth a check in your local one.

A 500 gram bag is usually less than £2 and seeing as its dried, TVP will rehydrates to just over double its weight.  So a bag will do for a few good meals.

Adding some vegetable yeast extract or marmite to the TVP lends a meaty flavour.

I have also used liquid aminos which is a natural product made with vegetable protein.

Liquid aminos can also be used as a soy sauce replacement.

Check out the page for more information regarding liquid aminos, including their benefits and a few negatives. Negatives include important information for those who are allergic to soy or coconut.

I find liquid aminos to be a mysterious bottle of magic stuff that gives food a ham-y taste!

I usually add a few teaspoons to a vegan cheese sauce and it provides a similar taste to a ham carbonara.

My kids love it!

I purchased a large bottle from Amazon, UK, and it has lasted for at least a year and I still have half a bottle left. Tesco’s in the UK stock Marigold liquid aminos.

A bottle will last for many, many recipes and will give them a natural flavour boost.

However, if you can’t find liquid aminos just leave it out of the recipe, the soup will still taste delicious!

Vegan Peawack Soup
Vegan Peawack Soup served with toasted Biona Organic Rye Amaranth & Quinoa Bread. Yum!
Vegan Peawack Soup

Vegan Traditional Peawack Soup

A warming, fill-you-up type of soup that provides the perfect fuel for those chilly winter/spring days! Budget and family-friendly yet full of flavour. The Liverpudlians have been enjoying this soup for at least a 100 years!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Dinner, Lunch, Main Course, Soup, Supper, tea
Cuisine British


  • Large Saucepan, I used a 4.5 litre pan which is actually a jam making pan!


  • 250 grams yellow split peas, soaked in water for a few hours or even better soak overnight. Drain and wash before using.
  • 200 grams red split lentils washed
  • 400 grams potatoes, chopped into bite size pieces or 3 cups of chopped potatoes
  • 2 medium carrots, fine chopped
  • 2 sticks celery, fine chopped
  • 1 medium onion, fine chopped
  • 100 grams TVP (Textured Vegetable protein) chunks In the US if you can't find TVP use Soya Curls. Alternatively use any other 'beef' or 'ham' type vegan replacement chunks.
  • 2 vegetable stock cubes I use the vegan Marigold brand
  • 2 bay leaf's
  • 1 tablespoon dried mixed herbs or a few sprigs of fresh herbs
  • 2 tablespoon liquid amino I use Braggs liquid aminos. Add a tbsp first and then taste, add more if you'd like a stronger taste. I added 2 tbsp.
  • 2 teaspoons yeast extract or Marmite even if you dislike Marmite, adding it to soup is a much different taste!
  • 2 litres boiling water or just over 4 pints/or just over 2 US quarts
  • (plus 1 cup/250ml water to loosen up the soup if too thick) salt and pepper to season if desired


  • Place the TVP into a small bowl, cover with boiling water and add the marmite. Stir and set aside for 10 minutes.
  • Add all the ingredients (except liquid aminos) to a large saucepan, bring to the boil, and simmer till the spilt peas are soft. Add the TVP soaking water as well.
  • Depending on your split peas this could take anywhere from 45-90 minutes!
    Annoyingly my split peas were a few months out of date so took the full 90 minutes.
    If your split peas are old or out of date they will take longer to soften. Add a teaspoon of bicarbonate of soda while soaking the peas to help speed up the cooking. I forgot to do this!
  • Add more boiling water a half cup at a time if your soup gets too thick just to loosen it up and give the peas time to soften. I added an extra cup/250ml.
  • When peas are soft add the liquid aminos if using.
    Taste your soup, and add salt and pepper as desired.
    If used remove any fresh herb sprigs. And discard the bay leaf's.
  • Now give your soup a good mashing with a potato masher to break everything up.
    Of course if you prefer to have a soup with bigger chunks just leave as is.
Keyword Easy, economical, Plant-based, traditional, Vegan, winter warmer
vegan peawack soup in the pot
At this stage, before the liquid is added, the Peawack soup is beginning to smell lovely. All fresh and savoury!

Recipe notes and tips for Vegan Peawack Soup

  • If you are allergic to soy or coconut then do some research before consuming liquid aminos to make sure it is safe. As coconut or soya may be used to create liquid aminos.

  • Don’t forget to soak the spilt peas as this helps quicken up their cooking time. And has the added bonus of reducing wind!

  • Use green split peas instead of yellow.

  • Adding a teaspoon of bicarbonate of soda to the pea soaking water helps to break down the pea cell wall and helps to cook the peas faster.

  • Use green split peas in place of yellow if that’s all you have to hand.

  • My recipe for Vegan Peawack Soup makes around 6-8 portions depending on how much each has and how hungry! You can easily half the recipe to make less, have leftovers the next day or even freeze a few portions.

  • Peawack Soup will keep fresh in the refrigerator for up to 3 days. 

  • I used liquid aminos and yeast extract to achieve a meaty-ham taste which is traditional for Peawack soup. If you can’t find liquid aminos just leave it out.

  • If you can’t get any liquid aminos try replacing it with soya sauce. 

  • My son enjoyed some nutritional yeast sprinkled on top of the Vegan Peawack Soup. Alternatively sprinkle some cheese either vegan, vegetarian or plant-based depending on your dietary requirements.

  • I served my family’s Vegan Peawack Soup with slices of toasted Biona Organic Rye Amaranth & Quinoa Bread. I buy this bread in bulk packs of 6 from Amazon, UK, which works out cheaper than individually purchasing from the supermarket or health shop.

  • My Vegan Quick Dinner Rolls would be a brilliant accompaniment for Vegan Peawack soup. Find the recipe below my Vegan Lentil Soup recipe. quick dinner rolls


Looking for more easy, economical meal ideas?

Why not try my Scrumptious Vegan Sausage Pasta?vegan sausage pasta pin

And Dr Greger’s Vegan Curried Cauliflower Soup is another winner!


vegan curried cauliflower soup pin


Time for dessert?

My Vegan Eve’s Pudding is so quick, budget-friendly and delicious! The perfect way to use up any old apples lurking around your fridge!vegan eve's pudding pin

If you enjoyed my post I would appreciate it so much if you would consider sharing, liking or pinning on social media and Pinterest.

I love all comments, ratings and feedback.

Many thanks!Vegan Peawack Soup pin

Vegan Peawack Soup

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