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.
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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.
Bread Recipes
Naan Bread
Bread Recipes
Easy Focaccia Bread (No Knead, One Bowl)
Starters
Crostini Recipe
Bread Recipes
Air Fryer Croutons
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 (With Potatoes and Spinach)
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots
- 1 medium onion
- 2 ribs celery
- 3 cloves garlic grated
- 1 teaspoon cumin
- 4 cups vegetable broth reduced-sodium, plus more as needed
- 1½ cups green split peas dried
- 1 bay leaf optional
- ¾ teaspoon salt or more to taste
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 medium potatoes about ½ lb / 225 g – optional
- 4 cups spinach about 4 ounces – optional
- ⅓ cup grated Parmesan optional
Instructions
- Cook the vegetables: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 2 medium carrots (sliced into discs),1 medium onion, and 2 ribs celery (both chopped). Cook for 5 minutes, stirring often.Add 3 cloves garlic (grated) and 1 teaspoon cumin and cook for 1 minute, until fragrant.
- Simmer the split peas: Add 4 cups vegetable broth, 1½ cups green split peas (rinsed), 1 bay leaf, 1 teaspoon dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Stir, cover, and bring to a boil.Crack the lid open slightly, lower the heat, and gently simmer for 30 to 45 minutes, stirring occasionally.
- Add potatoes and spinach: After the split peas have simmered for 10 minutes, add 2 medium potatoes, peeled and cut into bite-size chunks.Continue simmering until the split peas and potatoes are tender. Add more broth if the soup gets too thick.Stir in 4 cups spinach during the last few minutes and cook until wilted.
- Blend and serve: Remove the bay leaf. Blend 2 to 3 cups of soup with an immersion blender, leaving the rest chunky.Stir well, then taste and adjust the salt and consistency, adding more broth if needed. Serve with a drizzle of extra virgin olive oil, a sprinkle of Parmesan, and crusty bread for dipping.
Notes
- Extra virgin olive oil → Olive oil or avocado oil.
- Carrots → Parsnips or sweet potato.
- Onion → Yellow, white, or red onion, shallots, or leeks.
- Celery → Fennel or an extra carrot.
- Garlic → Garlic powder, extra herbs, or finely chopped chives if tolerated.
- Cumin → Coriander or smoked paprika.
- Vegetable broth → Water plus vegetable bouillon.
- Green split peas → Dried yellow split peas.
- Bay leaf → Omit if unavailable.
- Dried oregano → Thyme or Italian seasoning.
- Potatoes → Sweet potatoes.
- Spinach → Kale or Swiss chard.
- Rinse well: Rinse the split peas and check for debris.
- Skip the soak: Split peas can go straight into the pot after rinsing.
- Check for tenderness: Start checking around 30 minutes; cooking times vary.
- Add potatoes later: Add them about 10 minutes after the peas so they don’t overcook.
- Stir occasionally: This helps prevent the thickening peas from sticking to the bottom.
- Adjust the broth: Add more if the soup gets too thick while cooking.
- Blend partially: Blend 2 to 3 cups for creaminess while keeping plenty of texture.
- Taste and adjust: Check the salt, pepper, and consistency before serving.
- Storage: The soup thickens as it sits; add a splash of broth when reheating.
Nutrition
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Yet Again, another winner!
A great balance of flavours and textures.
Thank you Nico & Louise.
💓
Fabulous!
One of the most delicious soups I have ever made. The only difference was I added 1/2 tsp of liquid smoke. This was so good!