Split Pea Soup

why make this recipe

Split Pea Soup is a wholesome and comforting dish that is perfect for chilly days. It’s rich in flavor, nutritious, and easy to make. The combination of vegetables and spices creates a delicious meal that warms you from the inside out. Plus, it’s a great way to use dried green split peas, which are packed with protein and fiber. Whether you’re looking for a hearty lunch or a cozy dinner, this soup is a delightful choice.

how to make Split Pea Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, grated
• 1½ teaspoon cumin
• 6 cups vegetable broth (start with 4 cups and add more if necessary)
• 2 cups green split peas (dried)
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt (or more to taste)
• ½ teaspoon black pepper
• ¾ pound potatoes (optional, peeled and cut into bite-size chunks)
• 5 ounces (5 cups) spinach (optional)

Directions

1. Warm up 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
2. Add the chopped carrots, onion, and celery. Fry them for about 5 minutes, stirring often.
3. Add the grated garlic and cumin. Fry for an additional minute until fragrant.
4. Pour in the 6 cups of vegetable broth, then add the green split peas, bay leaf, oregano, thyme, salt, and black pepper. Stir well.
5. Cover the pot with a lid and bring the soup to a boil. Once boiling, crack the lid open and lower the heat. Let it simmer on medium-low heat for 30 to 45 minutes, or until the split peas are tender. Check them occasionally and taste for doneness.
6. If the soup gets too thick, add more broth as needed while stirring.
7. If you’re using potatoes, add them 10 minutes after the split peas.
8. Once cooked, blend 2 to 3 cups of the soup with an immersion blender for a smoother texture.
9. Stir everything well and taste. Adjust the salt and consistency, adding more broth if you prefer a thinner soup.
10. Serve hot in a bowl, topped with fresh thyme and a drizzle of extra virgin olive oil. Don’t forget some warm crusty bread on the side!

how to serve Split Pea Soup

Split Pea Soup can be served as a main dish or as a hearty side. It pairs wonderfully with crusty bread or a fresh salad. You can also sprinkle some croutons on top for extra crunch. Enjoy with a bit of extra olive oil drizzled on top for added richness.

how to store Split Pea Soup

Leftover Split Pea Soup can be stored in an airtight container in the fridge for up to 5 days. To store it for longer, cool the soup completely and freeze it in freezer-safe containers. It will keep well for up to 3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

tips to make Split Pea Soup

• If you want a smoother soup, blend more of the mixture.
• If the soup is too thick, add more vegetable broth and stir until you reach your desired consistency.
• Feel free to add other vegetables like bell peppers or zucchini for more flavor and nutrition.
• Always taste the soup before serving and adjust the seasoning according to your preference.

variation (if any)

You can easily add spinach for a nutritious boost. Just add 5 ounces of fresh spinach toward the end of cooking, allowing it to wilt before serving. This addition brings a vibrant color and extra vitamins to the soup.

FAQs

1. Can I use yellow split peas instead of green?
Yes, you can use yellow split peas; they will give a slightly different flavor and color.

2. Is Split Pea Soup vegan?
Yes, this recipe uses vegetable broth, making it completely vegan and perfect for plant-based diets.

3. Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the peas are tender.

Split Pea Soup

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• Author: ikramnihad
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A wholesome and comforting soup rich in flavor, perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, grated
• 1½ teaspoon cumin
• 6 cups vegetable broth
• 2 cups dried green split peas
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt (or more to taste)
• ½ teaspoon black pepper
• ¾ pound potatoes (optional, peeled and cut into bite-size chunks)
• 5 ounces fresh spinach (optional)

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Instructions

1. Warm up 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
2. Add the chopped carrots, onion, and celery. Fry for about 5 minutes, stirring often.
3. Add grated garlic and cumin, frying for an additional minute until fragrant.
4. Pour in 6 cups of vegetable broth, then add green split peas, bay leaf, oregano, thyme, salt, and black pepper. Stir well.
5. Cover the pot with a lid and bring the soup to a boil. Once boiling, crack the lid open and lower the heat. Let it simmer on medium-low heat for 30 to 45 minutes or until the split peas are tender.
6. If the soup gets too thick, add more broth as needed.
7. If using, add potatoes 10 minutes after the split peas.
8. Blend 2 to 3 cups of the soup with an immersion blender for a smoother texture.
9. Stir well, taste, and adjust salt and consistency.
10. Serve hot, topped with fresh thyme and a drizzle of extra virgin olive oil, alongside warm crusty bread.

Notes

Leftover soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 17g
• Cholesterol: 0mg

Keywords: soup, split pea, vegan soup, comfort food, healthy recipes