Split Pea Soup

Split Pea Soup is my go-to when I want hearty comfort food that's incredibly budget-friendly and easy to make. This hearty one-pot soup has split peas, sweet carrots, celery, and aromatic thyme and garlic with warming flavor in every spoonful. I make it for cozy fall and winter dinners, family meals, and potlucks because it's filling, high in protein and fiber, and tastes even better the next day. The soup stays fresh in the fridge for up to 5 days or freezes for up to 3 months.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Soup

Cuisine: American

Keyword: Split Pea Soup

Servings:

Calories: 340kcal

Author: Mandy Applegate

Equipment

Immersion blender

Ingredients

2 tablespoons extra-virgin olive oil
1 cup onion diced
2 cups carrots diced
½ cup celery diced
2 garlic cloves minced
1 pound dried split peas rinsed
½ teaspoon dried thyme
Salt and black pepper to taste
1 bay leaf
4 cups low-sodium vegetable broth
3 to 4 cups water
Fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and sauté for 3 to 4 minutes, until slightly softened.
2 tablespoons extra-virgin olive oil, 1 cup onion, 2 cups carrots, ½ cup celery
Add the garlic and cook for 1 minute, until fragrant.
2 garlic cloves
Stir in the split peas, dried thyme, salt, and black pepper.
1 pound dried split peas, ½ teaspoon dried thyme, Salt and black pepper
Add the bay leaf, vegetable broth, and 3 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until the peas are very tender and the soup thickens.
1 bay leaf, 4 cups low-sodium vegetable broth, 3 to 4 cups water
Remove the bay leaf. If the soup is too thick, stir in up to 1 additional cup of water until the desired consistency is reached. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley and an extra sprinkle of black pepper if desired.
Fresh parsley

Notes

Here's what I've learned from making split pea soup over the years.

Rinse your peas first: Rinse the dried peas in a fine-mesh strainer under cold water to remove any dust or debris before adding them to the pot.
Try different cooking methods: This traditional soup adapts well to a crock pot (6 to 8 hours on low heat) or pressure cooker (15 minutes at high pressure, then release naturally to let the remaining pressure drop slowly), and you can maintain a low simmer on the stovetop while using a food processor or immersion blender on the remaining soup for extra creaminess.
Customize with swaps: Use fresh thyme instead of dried (1½ teaspoons), add extra celery or more carrots if you love additional vegetables, stir in ¼ teaspoon of liquid smoke for a smoky flavor, or swap dried split peas for green peas if you prefer a sweeter, less earthy taste with a shorter cook time.
Check for doneness: The peas should be completely soft and breaking apart, not a bit tough; if they still hold their shape, they need more cooking time.
Add oil at the start: Heat your olive oil thoroughly before adding carrots and other vegetables to prevent sticking and ensure even cooking.
Flash-freeze for meal prep: Pour cooled soup into muffin tins or ice cube trays and freeze until solid, then pop them out and store them in a freezer bag for perfectly portioned single servings that thaw quickly.

Nutrition