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Split Pea Soup Recipe
This Split Pea Soup Recipe is a hearty, homemade vegetarian delight that simmers to perfection in a slow cooker or on the stove—it’s healthy, comforting, and easy enough for any weeknight.
I’ve loved split pea soup ever since I was a little girl helping my grandmother in her tiny kitchen. She’d toss a handful of split peas into her trusty Le Creuset Dutch oven, add a mirepoix of onions, carrots, and celery, and let it bubble away until everything blended into velvety goodness. Nowadays, I reach for my Crock-Pot when life’s busy, but nothing beats that old-school stovetop aroma wafting through the house on a crisp fall afternoon.
Why You’ll Love This Recipe
- Ready in under 2 hours with minimal hands-on time (slow cooker friendly).
- Uses simple pantry staples—no specialty stores required.
- Vegetarian and protein-rich (18g of plant protein per serving).
- Naturally gluten-free and dairy-free (skip the cream, if you like).
- Comforting, creamy texture without heavy cream (just pureed peas!).
- Perfect for meal prep—freezes beautifully in individual portions.
- Budget-friendly (split peas cost under $1 per cup).
- Hearty enough for cozy family dinners or casual lunch leftovers.
Ingredients
• 2 cups dried green split peas (rinsed and sorted)
• 1 large yellow onion, diced (Vidalia or sweet onion adds mild flavor)
• 2 carrots, peeled and sliced (use organic for best taste)
• 2 celery stalks, sliced thin (remove tough strings)
• 3–4 garlic cloves, minced (to taste; I like 4 for extra warmth)
• 6 cups low-sodium vegetable broth (or chicken broth if not strictly vegetarian)
• 1 bay leaf (fresh or dried)
• ½ teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
• ½ teaspoon smoked paprika (optional, for a subtle smoky hint)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil (or melted butter for richer flavor)
• Splash of apple cider vinegar (to brighten the flavors at the end)
• Fresh parsley or chives, chopped (for garnish)
Substitutions & Tips:
– Vegetable broth: Replace up to half with water to reduce sodium.
– Onion: Swap for shallots if you prefer a sweeter note.
– Herbs: Rosemary works well too, but crush lightly in your palms before adding.
Directions
- Warm the pot: Heat olive oil in a Dutch oven or slow cooker insert on medium heat. Add diced onion, carrot, and celery. Sauté until the onion turns translucent—about 5 minutes (you’re aiming for soft, not brown).
- Garlic join-in: Stir in minced garlic and smoked paprika. Cook another 30 seconds until fragrant (you’ll smell it instantly).
- Peas and broth: Add rinsed split peas, vegetable broth, thyme, and bay leaf. Give everything a good stir so no peas stick to the bottom.
- Stove vs. slow cooker:
- Stove method: Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 1–1½ hours. Stir occasionally to prevent sticking.
- Slow cooker: Cover and cook on low for 6–7 hours or high for 3–4 hours. No stirring needed—just give it a gentle whisk at the end.
- Blend for creaminess: Remove the bay leaf. Use an immersion blender to puree until smooth—or leave a few pea chunks for texture, if you like. (Tip: Don’t over-blend or the soup may thin out too much.)
- Season and finish: Taste, then season with salt, pepper, and a splash of apple cider vinegar. The acidity brightens everything up.
- Garnish and serve: Ladle into bowls, top with fresh parsley or chives, and finish with a drizzle of olive oil or a swirl of plain Greek yogurt for richness.
Servings & Timing
Yield: 6 generous bowls
Prep Time: 20 minutes (chopping and rinsing)
Cook Time:
• Stovetop: 1–1½ hours simmering
• Slow Cooker: 3–4 hours on high or 6–7 hours on low
Total Time: About 2 hours stovetop; hands-off for slow cooker.
Variations
• Ham & Herb: Stir in diced ham or vegetarian ham substitute for a classic twist.
• Curry Kissed: Add 1 tablespoon curry powder and coconut milk instead of broth.
• Spicy Harvest: Chop in 1 jalapeño and swap smoked paprika for ancho chili powder.
• Creamy Vegan: Blend in ½ cup unsweetened almond milk or coconut milk.
• Garden Fresh: Toss in chopped kale or spinach during the last 10 minutes of cooking.
• Cheesy Top: Serve with grated Gruyère or Parmesan and broil briefly for a melty crust.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers; keeps for 3 months.
• Reheating: Thaw overnight if frozen, then warm gently on the stove or microwave, stirring occasionally. Add a splash of broth or water if it thickens too much.
• Make-Ahead: Soup can be made up to 2 days ahead; flavors deepen over time.
Notes
I learned that soaking split peas isn’t necessary—they soften beautifully on a gentle simmer. If you like a silkier mouthfeel, remove about one-third of the soup before blending, then stir the chunky bits back in. For extra depth, sauté a strip of chopped bacon at step 1 (then drain some fat). And honestly, a sprinkle of black pepper fresh from a mill adds more warmth than you might expect.
FAQs
Q: Can I skip the immersion blender?
A: Sure—leave it chunky for a rustic texture or mash a handful with a potato masher.
Q: Why is my soup too thin?
A: Simmer longer uncovered to evaporate excess liquid, or blend fewer peas.
Q: Are split peas the same as yellow peas?
A: No—green split peas are milder; yellow peas have a slightly sweeter taste.
Q: Can I use split pea flour?
A: It won’t thicken the way whole peas do; stick with the full legumes.
Q: How do I prevent burning on the slow cooker?
A: Add an extra cup of broth and stir halfway through cooking.
Q: Is this recipe gluten-free?
A: Yes, if you use certified gluten-free broth.
Q: Can I make this in an Instant Pot?
A: Absolutely—cook on high pressure for 15 minutes, then natural release.
Q: What else pairs well?
A: Crusty bread, grilled cheese, or a simple mixed-green salad.
Conclusion
This Split Pea Soup Recipe brings together simple ingredients in a bowl of pure comfort—whether you’re stirring on the stovetop or loading up your slow cooker. Give it a whirl, and let me know how it warms your heart (and belly)! If you tried this, drop a comment below or share a photo on Instagram—and don’t forget to peek at my Lentil Soup or Butternut Squash Soup for more cozy ideas.
Split Pea Soup Recipe
Ingredients
- 2 cups dried green split peas rinsed and sorted
- 1 large yellow onion diced (Vidalia or sweet onion adds mild flavor)
- 2 carrots carrots peeled and sliced (use organic for best taste)
- 2 celery stalks celery sliced thin (remove tough strings)
- 3-4 cloves garlic minced (to taste; I like 4 for extra warmth)
- 6 cups low-sodium vegetable broth
- 1 bay leaf bay leaf fresh or dried
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky hint)
- Salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil (or melted butter for richer flavor)
- Splash of apple cider vinegar (to brighten the flavors at the end)
- Fresh parsley or chives chopped (for garnish)
Instructions
- Heat olive oil in a Dutch oven or slow cooker insert on medium heat. Add diced onion, carrot, and celery. Sauté until the onion turns translucent—about 5 minutes (you’re aiming for soft, not brown).
- Stir in minced garlic and smoked paprika. Cook another 30 seconds until fragrant (you’ll smell it instantly).
- Add rinsed split peas, vegetable broth, thyme, and bay leaf. Give everything a good stir so no peas stick to the bottom.
- Stove method: Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 1–1½ hours. Stir occasionally to prevent sticking. Slow cooker: Cover and cook on low for 6–7 hours or high for 3–4 hours. No stirring needed—just give it a gentle whisk at the end.
- Remove the bay leaf. Use an immersion blender to puree until smooth—or leave a few pea chunks for texture, if you like. (Tip: Don’t over-blend or the soup may thin out too much.)
- Taste, then season with salt, pepper, and a splash of apple cider vinegar. The acidity brightens everything up.
- Ladle into bowls, top with fresh parsley or chives, and finish with a drizzle of olive oil or a swirl of plain Greek yogurt for richness.
