This split pea soup is incredibly delicious and super easy to make! The combination of split peas, veggies, and herbs creates a mouthwatering, comforting soup that will have you eagerly going back for seconds. With simple ingredients and minimal prep, it’s a fuss-free recipe that delivers a fantastic and satisfying meal in no time.
If you’re anything like me, soups are a wonderful way to meal prep. If you love this recipe you can also try my minestrone or lentil soup options.
Why you’ll love this recipe
- Rich and comforting flavors. Like Daal, Split pea soup offers a satisfying blend of earthy flavors from the split peas, vegetables, and aromatic herbs, creating a warm and comforting bowl of soup.
- Nutritious and filling. Packed with fiber, protein, and essential nutrients, split pea soup is not only delicious but also provides a nourishing meal that keeps you feeling full and satisfied.
- Easy to prepare. With basic ingredients and a simple cooking process, split pea soup is a convenient option for a homemade meal. It requires minimal effort, making it a perfect choice for a quick and flavorful dinner or lunch.
Ingredients needed
- Split peas. The star ingredient of the soup, split peas provide a rich, earthy flavor and creamy texture when cooked, making them the foundation of the dish.
- Onion and garlic. These aromatics add depth and savory notes to the soup, enhancing its overall flavor profile.
- Carrots and celery. These vegetables contribute sweetness, texture, and additional nutrients to the soup, balancing the richness of the split peas.
- Vegetable broth. The broth serves as the base of the soup, providing a savory and flavorful liquid that helps cook the split peas and infuses the soup with delicious taste.
- Bay leaves. Bay leaves impart a subtle herbal aroma and flavor to the soup, adding complexity and enhancing the overall taste experience.
- Salt and pepper. To taste.
How to make split pea soup
Step 1 – Prepare the veggies. Rinse the split peas under cold water, removing any debris. Set aside.In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
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Step 2 – Simmer the soup. Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.
Step 3 – Blend the soup if desired. Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion/stick blender or transfer a portion of the soup to a blender or food processor (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.
Step 4 – Season and serve! Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the split pea soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil.
Tips to make the best recipe
- Soak the split peas. Consider soaking the split peas overnight or for a few hours before cooking. This helps soften the peas and reduces the cooking time, resulting in a smoother and creamier soup.
- Use flavorful broth. Opt for a high-quality vegetable broth to infuse the soup with rich flavors. If you’re using store-bought broth, choose a low-sodium option so that you have more control over the overall saltiness of the soup. Pacific Foods Organic Low Sodium Vegetable Broth or Kitchen Basics Unsalted Vegetable Stock are some great options!
- Blend for desired consistency. After cooking, you can choose to blend the soup partially or fully, depending on your preference. Blending a portion of the soup creates a smooth and creamy texture while leaving some chunks adds texture and depth. Adjust the blending to achieve the desired consistency.
Storage instructions
To store: Allow the split pea soup to cool completely before storing. Transfer it to an airtight container or cover the pot tightly with plastic wrap or a lid. Place it in the refrigerator for up to 4-5 days.
To freeze: If you want to store the soup for a longer period, you can freeze it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion and freeze it for up to 3 months.
To reheat: To thaw the frozen split pea soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through.
Recommended tools
- Immersion/stick blender. The best tool for the job. Simply place the blades directly into the soup pot and blend until you have achieved the desired consistency.
- Blender. Works just as well, but you will have to transfer smaller portions of the soup to the blender at any given time.
- Food processor. No blender? A food processor works just the same.
More soup recipes to try
Frequently asked questions
While it is possible to use canned or pre-cooked split peas, the texture and consistency of the soup may be different. Dried split peas require longer cooking time to soften and break down, resulting in a thicker and creamier soup. Canned or pre-cooked split peas may yield a soup with a slightly different texture, but they can be used if you prefer a quicker preparation method.
Yes, split pea soup can be made in a slow cooker. Simply combine all the ingredients in the slow cooker, set it to low heat, and cook for 6-8 hours or until the split peas are tender. Adjust the cooking time and liquid levels as needed, as slow cooker models may vary.
If your split pea soup turns out thinner than desired, you have a few options to thicken it. You can blend a portion of the soup using an immersion blender or a countertop blender, then stir it back into the pot. Alternatively, you can mash some of the cooked split peas against the side of the pot with a spoon to release their starch and thicken the soup. Additionally, simmering the soup uncovered for a longer time can help reduce excess liquid and thicken the consistency.
Yes, split pea soup is an excellent make-ahead dish. After preparing and cooking the soup, allow it to cool completely before transferring it to an airtight container or individual portions. When ready to enjoy, simply reheat the soup on the stovetop over low to medium heat, stirring occasionally, until heated through
Split Pea Soup
Ingredients
- 2 cups split peas dried
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 6 cups vegetable broth
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Rinse the split peas under cold water, removing any debris. Set aside.In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.
- Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion blender or transfer a portion of the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the split pea soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil.
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