Split pea soup is a hearty, nourishing, and creamy meal perfect for feeding your whole family as it’s flavorful, satiating, and packed with veggies.
It’s an easy one-pot dinner that you can make with protein-rich dried split peas and a few other simple ingredients.
This soup comes together in approximately 45 minutes; it’s incredibly tasty, nutritious, and easy to make.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.
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.
Ingredients & Substitutions
Quantities are in the recipe box at the bottom of the page.
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.
How to make split pea soup
US cups + grams measurements in the recipe box at the bottom of the page.
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.
Variations
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 wilts; then serve with a drizzle of extra virgin olive oil and warm crusty bread.
Serving Suggestions
Serve with bread or croutons:
- 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.
Questions
No, split peas don’t need to be soaked before cooking. You can simmer or boil them right away. They’ll take 30 to 45 minutes to cook.
The best way to thicken split pea soup is to blend some with an immersion blender so that some of the split peas turn into a puree that will make your soup creamy and delicious.
Yes. Split pea soup is high in healthy fiber and protein to help you stay nourished and satiated.
Storage & Make Ahead
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.
More Hearty Soup Recipes
Get more wholesome dinner ideas with these easy, nourishing, and hearty soup recipes:
More Recipes with Peas
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.
Split Pea Soup
Equipment
- Immersion blender or regular blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large carrots
- 1 large onion
- 2 stalks celery
- 4 cloves garlic
- 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)
- 5 ounces (5 cups) spinach (optional)
Instructions
- Warm up 2 tablespoons extra virgin olive oil in a large pot, then add 2 large carrots, 1 large onion, and 2 stalks celery (all chopped) and fry them on medium heat for 5 minutes, stirring often.
- Add 4 cloves garlic (grated) and 1½ teaspoon cumin and fry for one more minute.
- Add 6 cups vegetable broth, 2 cups green split peas, 1 bay leaf, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer on medium-low heat until the split peas are tender.It takes about 30 to 45 minutes from when the liquid starts boiling, depending on your split peas. Taste them to check for doneness.Add more broth if necessary; stir occasionally.
- If you want to add ¾ pound potatoes, do so 10 minutes after you add the split peas. Peel and cut potatoes into bite-size chunks.
- Blend 2 to 3 cups of the soup with an immersion blender.
- Stir, taste, and adjust for salt and consistency, adding more broth if you want a thinner soup.Serve in a bowl with fresh thyme, a drizzle of extra virgin olive oil, and warm crusty bread.
VARIATION with SPINACH
- Add 5 ounces (5 cups) 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 wilts.
Video
Notes
Nutrition
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Amazing. Packed full of flavour and goodness 😋
Nico or Louise , can I use dried thyme leaves for the split pea soup . Thank you .
Hi Jeanette, yes you can indeed! Enjoy ❤️
What is the sodium content per serving? Missing from the nutrition facts.
Hi Cindy, you are right. We have just added it to the nutrition box (686 mg per serving). Be mindful that these calculations are estimates and based on using reduced sodium broth.
Have a great week ahead. Kindest, Louise
I made this for my family last night and it was a huge hit. Pairs extremely well the The Plant Based School focaccia recipe.
That’s fantastic, Diane! 🥰
What a beautiful meal with the focaccia on the side, it sounds delicious!
Thank you for your comment ❤️
10/10 ✨ First time ever eating split peas, and trying this soup. My husband ate 3 bowls. Thanks alot!!
That’s fantastic, Alyssa!! I’m very happy you enjoyed it, sounds like your husband was hungry 🤣 Amazing.
Thanks so much for your kind feedback, and enjoy your evening. Best,
Louise
Hello! Thanks for this deliciously flavored recipe. I enjoyed making it.
The only issue I had as well as my sister is that the split peas were still very hard and crunchy. She cooked hers for 45 minutes and I cooked mine slightly over an hour. We both had a great flavored soup with peas that were too hard.
I’m thinking there needs to be an adjustment to the cooking instructions. But, the flavor is amazing.
Hi Amy, thanks for the feedback. I’m so happy you like the flavor!
Yeah with dry legumes is always a little tricky to find the right cooking time, I’ll adjust that as you mentioned.
In general, my tip is to taste the split peas to ensure they are tender. If they are not, add more broth and keep cooking them until they are 🙂
Hope this helps 🙂
Nico
Just made this – heavenly! It’s incredible that all your recipes I tried so far, I made exactly as instructed, and I never felt a need to add or skip anything – every recipe was just right and so tasty! Thank you so much for all your work ♥️
Hi Sonia,
Oh I’m delighted you enjoyed the soup and our recipes, in general. That means a lot to us to hear!
Thank you very much for taking the time to leave a comment here ❤️
Another winning recipe from you guys. The thyme went with the split peas really well. I used yellow ones as I didn’t have the green but it was still delicious.Thank you!
Amazing Rachel! I’m so happy you liked the soup, also with yellow split peas. That’s a great tip!
Have a great weekend when you get there 🙂
All the best,
Louise