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Split pea soup is a nourishing and hearty dish made with split peas, fresh vegetables, and aromatic herbs, simmered to perfection in vegetable broth. Ready in about 70 minutes, this recipe yields 4-6 servings of comforting, protein-packed soup. Its velvety texture and earthy flavor make it an ideal choice for chilly days.
Years ago, while wandering Portland’s farmer’s market on a rainy afternoon, I discovered the magic of dried split peas. Their humble appearance belied the soul-warming meals they could create, like this soothing soup.
Table of Contents
- Why is this soup special?
- What ingredients do you need for Split Pea Soup?
- How do you make Split Pea Soup step by step?
- Frequently Asked Questions About Split Pea Soup
- Expert Tips and Pro Shortcuts
- How to store and reheat this soup
- Serving ideas: what pairs well with this soup?
- What are good ingredient swaps for Split Pea Soup?
Why is this soup special?
This soup stands out because of its rich, earthy flavor and its blend of textures—from softened vegetables to thickened split peas. It’s packed with protein and fiber, making it both filling and nutritious.
Dried split peas are budget-friendly and have a long shelf life, making them perfect for meal planning. A handful of pantry staples create a dish that’s deeply satisfying. This vegetarian and vegan-friendly recipe can easily be adjusted to suit any preferences. It reheats beautifully, so make extra for a quick meal later in the week.
What ingredients do you need for Split Pea Soup?
You’ll need simple, wholesome ingredients to make this soup. Each one contributes to its flavor and nutrition.
- 1 cup dried green split peas, rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
The split peas are the star ingredient, providing protein, fiber, and a creamy texture when cooked. Dried thyme and bay leaf add layers of warm, savory flavor.
How do you make Split Pea Soup step by step?
This soup is made by simmering split peas and vegetables with flavorful seasonings, blending everything into a thick consistency. Follow these easy steps:
Step 1 — Sauté vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
You might also enjoy our quick & easy pea and.
Step 2 — Combine peas and broth
Add the rinsed split peas, vegetable broth, dried thyme, and bay leaf to the pot. Bring the mixture to a boil.
Step 3 — Simmer until thickened
Once boiling, reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the peas are tender and the soup has thickened.
Step 4 — Season the soup
Remove the bay leaf and season the soup with salt and pepper to taste. If desired, stir in the lemon juice for added brightness.
Step 5 — Blend or leave chunky
Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
For more ideas, check out our heartwarming veggie pot pie soup:.
Step 6 — Garnish and serve
Serve hot, garnished with fresh parsley.
Frequently Asked Questions About Split Pea Soup
Why are split peas used in this soup?
Split peas cook quickly and break down into a creamy consistency, making them ideal for thick soups.
Can I use water instead of vegetable broth?
Yes, but vegetable broth enhances the flavor. If using water, consider adding extra seasonings.
How do I avoid making the soup too thick?
Monitor the soup while it simmers, adding a little extra broth or water if it seems too dry.
Can I freeze Split Pea Soup?
Yes, it freezes well. Store in an airtight container for up to 3 months and reheat gently on the stove.
Looking for something similar? Try our embrace the cozy heat: the.
Do I have to blend the soup?
No, blending is optional. Leaving the soup chunky provides a rustic texture.
Expert Tips and Pro Shortcuts
Chop all vegetables beforehand to streamline cooking. If pressed for time, a pressure cooker can reduce the simmering stage significantly. Quality split peas cook evenly. Discard any discolored ones during rinsing. Adjust salt and pepper after simmering to avoid over-salting the soup.
How to store and reheat this soup
Store leftover soup in the fridge for up to 5 days in an airtight container. For freezing, portion it into sealed containers or freezer bags.
To reheat, warm the soup over low heat on the stove, stirring occasionally, or microwave in 1-minute intervals until heated through. Add a splash of water or broth if reheating thickened soup.
Serving ideas: what pairs well with this soup?
A slice of warmed sourdough is perfect for dipping. A simple mixed green salad balances the heartiness of the soup. Pair it with roasted carrots or bell peppers for added sweetness. Add a crunchy topping to elevate the dish.
What are good ingredient swaps for Split Pea Soup?
Use leeks for a milder, sweeter flavor. Swap rosemary for a slightly piney and aromatic twist. Use chicken broth if you aren’t strictly vegetarian.
These swaps can change the flavor profile slightly but still complement the overall taste of the soup.
Split Pea Soup
Equipment
- large pot
- immersion blender
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 cup dried green split peas (rinsed)
- 4 cup vegetable broth
- 1 medium onion (chopped)
- 2 clove garlic (minced)
- 2 medium carrots (diced)
- 2 stalk celery (diced)
- 1 tsp dried thyme
- 1 bay leaf
- salt (to taste)
- pepper (to taste)
- 2 tbsp olive oil
- 1 tbsp lemon juice (optional)
- fresh parsley (chopped for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- Add the rinsed split peas, vegetable broth, dried thyme, and bay leaf to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the peas are tender and the soup has thickened.
- Remove the bay leaf and season the soup with salt and pepper to taste. If desired, stir in the lemon juice for added brightness.
- Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
- Serve hot, garnished with fresh parsley.
Notes
Nutrition
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