Split Pea Soup

Split pea soup has been a thing since Greek and Roman times, as split peas have been cultivated in the Mediterranean regions since 500 BC.

We are the biggest fans of this beautiful legume because it's one of the cheapest and healthiest sources of protein, it takes little time to cook, especially compared to other legumes, and it tastes delicious.

100 grams (3.5 ounces) of dried split peas have 22 grams of protein and cost less than 40 cents. That's a bargain! Plus, they are packed with fiber, vitamins, and minerals.

Also, they are incredibly versatile, and the best thing about them is that they don't require soaking; you can cook them right away and let them simmer on the stovetop for about 30 minutes.

This soup comes together in approximately 45 minutes; it's incredibly tasty, nutritious, and easy to make.

Split peas

There are two main varieties of dried split peas: yellow and green split peas.

For this soup, we use green split peas. You can also make it with yellow ones.

Carrot, Onion, Celery

We add carrot, onion, and celery to make a tasty flavor base to boost the soup's flavor.

You can use white or yellow onions or substitute leeks for onions.

Garlic

We use fresh garlic, crushed, minced, or grated. We haven't tried using garlic powder.

Olive oil

Olive oil or, even better, extra virgin olive oil is for gently frying the vegetables and making the flavor base. It's essential to make the soup flavorful, so we recommend not skipping this step.

Herbs

Split peas are an excellent flavor match with bay leaves, thyme, oregano, rosemary, and sage.

We use dried thyme, oregano, and bay leaves in our recipe, but you can pick your favorite combination of herbs.

Cumin

Cumin adds a fragrant aroma to the split pea soup, giving it a Mediterranean spin. You'll need a teaspoon of ground cumin.

You can substitute smoked paprika for cumin to give it a smokey flavor.

Potatoes

Potatoes make the soup even heartier and more fulfilling. They also make the recipe creamier and more delicate.

The soup is delicious with and without potatoes, so you can choose whether to add them.

You can use Yukon Gold or Russet potatoes for this recipe.

Spinach

Spinach is optional. However, we love adding it in at the end, shortly before serving the soup. You can add fresh or frozen spinach.

Spinach adds color and texture, and we love the taste combined with the spit peas.

You can substitute kale for spinach.

Vegetable broth

That's the primary liquid in our split pea soup. You can, of course, use chicken broth; however, we like to keep this recipe vegetarian so that the whole family can enjoy it.

Salt and pepper

We use sea salt and black pepper.

Our split pea soup recipe is made without ham bone, ham hock, sour cream, and dairy, so it's suitable for most diets.

Warm up the olive oil in a large soup pot or large dutch oven. We use an enameled dutch oven for our soups.

Add coarsely chopped carrots, celery, and onion and fry them on medium heat for 5 minutes, stirring often.

Then add grated garlic and ground cumin, and fry for one more minute or until you smell their aroma.

Add vegetable broth, green split peas, thyme, oregano, bay leaves, salt, and black pepper.

Stir, then cover with a lid and bring to a boil on high heat, then crack the top open, and let simmer on medium-low heat until the split peas are tender.

It will take between 30 and 45 minutes. Stir occasionally.

If you want to add in the potatoes, do so 10 minutes after the soup starts to simmer.

Peel and cut the potatoes into bite-size chunks before adding them in.

Stir occasionally to prevent the split pea soup from sticking to the pot. Add more broth or water if necessary.

When the split peas are tender, blend 2 to 3 cups of the soup with an immersion blender.

While this step is optional, we recommend it to make the soup extra creamy.

Give it a final stir, taste, and adjust for salt and texture, adding more broth or water if you want a thinner soup.

Serve this delicious split pea soup in a bowl with fresh thyme, a drizzle of extra virgin olive oil, and warm crusty bread or croutons.

Split pea soup with spinach

Add fresh or frozen spinach right after blending the soup. You might need to add some water if the soup gets too thick.

Let simmer for 5 more minutes so the spinach wilt; then serve with a drizzle of extra virgin olive oil and warm crusty bread.

• Air fryer croutons or oven-baked croutons.
• No-knead focaccia with rosemary.
• Crostini - crunchy and crisp, perfect for dipping.
• Naan bread - soft and fluffy, perfect for scooping up the soup.

Make Ahead & Storage

Make Ahead: split pea soup is an excellent recipe to make ahead and for meal prep, as it keeps well for days, and its flavor gets even better as the ingredients meld in the fridge.

Refrigerator: let the soup cool down completely, then store it in an airtight container in the fridge for 3 to 4 days.

Freezer: you can freeze split pea soup for up to 3 months in a freezer-friendly container. Let the soup cool down completely before you put it in the freezer. Then, thaw it in the microwave, fridge, or pot as you warm it up.

Reheat: warm leftovers in the microwave or on the stovetop. If the soup is too thick, add more water to thin it up.

Get more wholesome dinner ideas with these easy, nourishing, and hearty soup recipes:

• Vegetable soup
• Tuscan soup
• Kale soup
• Lentil vegetable soup
• Italian lentil soup

If you like cooking with legumes and peas, find more green and delicious dinner inspiration here:

• Couscous with vegetables
• Asparagus pasta
• Chickpea frittata muffins
• Easy chickpea pasta salad
• Tofu soup

For more curries, stews, and soups, check out our soups category page.