A hearty and nutritious classic split pea soup made with simple ingredients like green split peas, vegetables, and savory seasonings. This comforting dish is perfect for chilly days or as a satisfying meal anytime. It’s naturally vegan, packed with plant-based protein, and easy to make with pantry staples.
Why You’ll Love This Recipe
- Healthy and filling – loaded with fiber and plant-based protein
- Budget-friendly – made with inexpensive ingredients
- Easy one-pot meal – minimal prep and cleanup
- Naturally vegan and gluten-free – no modifications needed
- Customizable texture – blend for a creamy soup or leave it chunky for a hearty version
- Perfect for meal prep – tastes even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Add the minced garlic, thyme, and bay leaf, and cook for an additional minute until fragrant.
- Stir in the rinsed split peas and vegetable broth. Bring the soup to a boil.
- Reduce heat to low, cover the pot, and let it simmer for 45-60 minutes until the peas are tender and the soup thickens. Stir occasionally.
- Remove the bay leaf. For a creamy texture, use an immersion blender to blend part of the soup, or leave it chunky for a heartier version.
- Season with salt and pepper to taste. Serve warm and enjoy.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Calories: 230 kcal per serving
Variations
- Smoky Flavor: Add smoked paprika or a dash of liquid smoke.
- Protein Boost: Stir in diced tofu, lentils, or cooked beans..
- Spicy Kick: Include red pepper flakes or cayenne pepper.
- Creamier Texture: Stir in coconut milk or cashew cream for extra richness.
Storage and Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in individual portions for up to 3 months. Let thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or water to adjust consistency.
FAQs
Can I make this soup in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Do I need to soak split peas before cooking?
No, split peas do not need soaking, but rinsing them removes any debris.
How can I make the soup thicker?
Let it simmer longer or blend a portion of the soup to achieve a thicker consistency.
What if my soup is too thick?
Add extra vegetable broth or water until you reach your desired consistency.
Can I use yellow split peas instead of green?
Yes, but yellow split peas have a slightly different flavor and texture.
Can I add potatoes to this soup?
Absolutely! Chopped potatoes will add extra heartiness.
What can I serve with split pea soup?
Serve with crusty bread, a side salad, or a grilled cheese sandwich.
Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth.
Can I use fresh herbs instead of dried?
Yes! Use 1 tablespoon of fresh thyme instead of dried.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 15 minutes, then let it naturally release pressure for 10 minutes before opening.
Conclusion
Classic Split Pea Soup is a warm, nourishing dish that’s perfect for any time of the year. Whether you like it creamy or chunky, this simple recipe delivers comfort and nutrition in every bite. Make a big batch for meal prep and enjoy a delicious homemade soup that’s both satisfying and wholesome.
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Classic Split Pea Soup
A hearty and nutritious split pea soup made with simple ingredients like green split peas, vegetables, and savory seasonings. This comforting dish is perfect for chilly days or as a satisfying meal anytime. It’s naturally vegan, packed with plant-based protein, and easy to make with pantry staples.
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Ingredients
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
- Add the minced garlic, thyme, and bay leaf. Cook for an additional minute until fragrant.
- Stir in the rinsed split peas and vegetable broth. Bring the soup to a boil.
- Reduce heat to low, cover the pot, and let it simmer for 45-60 minutes until the peas are tender and the soup thickens. Stir occasionally.
- Remove the bay leaf. For a creamy texture, use an immersion blender to blend part of the soup, or leave it chunky for a heartier version.
- Season with salt and pepper to taste. Serve warm and enjoy.
Notes
- Smoky Flavor: Add smoked paprika or a dash of liquid smoke.
- Protein Boost: Stir in diced tofu, lentils, or cooked beans.
- Spicy Kick: Include red pepper flakes or cayenne pepper.
- Creamier Texture: Stir in coconut milk or cashew cream.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
