Split Pea Soup

A hearty and nourishing dish filled with protein-rich split peas, fresh vegetables, and spices, perfect for chilly days.

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 250 kcal

1 cup dried green split peas
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
6 cups vegetable broth (or water)
1 teaspoon thyme
1 leaf bay leaf
to taste Salt and pepper
2 tablespoons olive oil
1 small potato, diced (optional for added creaminess) Add halfway through cooking for creaminess.

Rinse the split peas under cold water in a fine-mesh strainer to remove any impurities.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.

Introduce the diced carrots and celery to the pot. Stir well and cook for 5–7 minutes.
Add the rinsed split peas and pour in the vegetable broth or water.
Add thyme, bay leaf, salt, and pepper, then bring to a boil.
Reduce the heat to low, cover the pot and let simmer for 30–40 minutes.
If using potato, add it halfway through the cooking time for creaminess.
Stir occasionally and add more liquid if needed for desired consistency.
Once split peas are tender and the soup is creamy, remove the bay leaf.
Optionally, blend the soup for a smooth texture or leave it chunky.
Adjust seasoning with more salt and pepper if necessary.

Serve warm with freshly chopped herbs, croutons, or alongside crusty bread. For additional creaminess, consider a dollop of vegan sour cream.

Keyword Comfort Food, Healthy Soup, Simple Recipe, Split Pea Soup, Vegetarian Soup