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.
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.
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.
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