Split Pea Soup Recipe
This vegetarian Split Pea Soup Recipe is a healthy, comforting, and hearty homemade meal that’s easy to make in your slow cooker.
When I first served this soup last winter, my family thought I’d hired a chef. It’s got a nutty sweetness from the split pea, savory depth from onions and garlic, and a creamy texture that feels like a warm hug. I love making this recipe on chilly Sundays, especially when snow drifts around the windowsill or when I crave something soul-soothing. Plus, it’s packed with fiber and about 16 g of protein per cup (USDA data), so you’ll stay full for hours.
Why You’ll Love This Recipe
• No standing by the stove—set it and forget it in a Crock-Pot or slow cooker.
• Uses simple pantry staples: split peas, carrots, onion, celery.
• Vegetarian and healthy, yet so hearty you won’t miss the meat.
• Naturally gluten-free and easy to make vegan with coconut milk.
• Creamy without dairy (add Greek yogurt if you want extra richness).
• Budget-friendly—a 1-lb bag of split peas costs around $2.50 and serves six.
• Freezes beautifully for meal prep or busy weeknights.
• Customizable: swap herbs, toss in bacon bits, or turn up the spice.
Full Recipe Introduction
Split pea soup has been around for centuries, a staple in kitchens from Colonial America to modern cafés. What makes this version special is its simplicity: no heavy creams, no complicated steps—just wholesome ingredients and minimal hands-on time. As a 50-year-old home cook, I’ve tweaked it over years, learning that a quick sauté of veggies before slow cooking deepens the flavor in ways a bare simmer can’t match. On those gray afternoons when I’m craving comfort, this soup is my go-to. It’s also a crowd-pleaser at potlucks and pairs beautifully with crusty bread or a fresh green salad.
Ingredients
• 1 lb dried green split peas, rinsed and picked over (I trust Bob’s Red Mill).
• 1 large yellow onion, diced (sweet Vidalia adds a soft, mellow sweetness).
• 2 medium carrots, peeled and sliced diagonally (organic if possible).
• 2 celery stalks, chopped (save the leaves for garnish or stock).
• 3 garlic cloves, minced (fresh for best flavor; jarred works too).
• 6 cups low-sodium vegetable broth (homemade or Pacific Foods brand).
• 2 cups water (add more for thinner soup).
• 2 bay leaves (optional, but they add an earthy note).
• 1 tsp dried thyme or 2 fresh sprigs.
• Salt and black pepper, to taste.
• 1 Tbsp olive oil or avocado oil (for sautéing).
• Garnish options: chopped parsley, plain Greek yogurt, crispy croutons.
Tips on ingredients:
- Use a good quality broth for deeper color and taste.
- Fresh thyme elevates the soup, but dried works in a pinch.
- Rinsing split peas removes dust and ensures even cooking.
Directions
- Heat oil over medium heat in a Dutch oven or large skillet. Add onion, carrots, and celery. Sauté about 5 minutes until the veggies soften and onions turn translucent—you want that sweet, buttery aroma.
- Stir in garlic and thyme; cook 30 seconds until fragrant (watch closely to avoid burning garlic).
- Add rinsed split peas, vegetable broth, water, and bay leaves. Season lightly with salt and pepper.
- Transfer to a slow cooker if you like hands-off cooking. Cover and set on low for 6–8 hours (or high for 3–4 hours). My Crock-Pot hits perfect texture at 7 hours on low.
- If you prefer stovetop, bring the mixture to a boil, reduce heat to low, and simmer uncovered for about 1 hour, stirring occasionally to prevent sticking.
- When peas are soft and soup is thick, remove bay leaves. Use an immersion blender for a smoother finish, or leave it chunky if that’s your style.
- Taste and adjust seasonings—add more salt, pepper, or a fresh thyme sprig if needed.
- Ladle into bowls and garnish with parsley, a dollop of Greek yogurt, or croutons for a delightful crunch.
Servings & Timing
Makes 6 generous bowls
Prep Time: 15 minutes
Cook Time: 6–8 hours slow cooker (1 hour stovetop)
Total Time:
– Slow cooker: 6 hours 15 minutes
– Stovetop: 1 hour 15 minutes
Variations
• Smoked Ham Upgrade: Stir in 1 cup diced cooked ham or a ham hock for extra smokiness.
• Curry Twist: Replace thyme with 1 Tbsp curry powder and add 1 tsp cumin.
• Vegan Creaminess: Swap yogurt for coconut milk and use coconut oil for sautéing.
• Green Boost: Toss in 2 cups chopped kale or spinach during the last 10 minutes.
• Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño pepper.
• Cheesy Finish: Stir in shredded sharp cheddar right before serving.
Storage & Reheating
Refrigerator: Keep in airtight containers up to 4 days.
Freezer: Freeze portions in freezer-safe bags or containers up to 3 months.
To Reheat: Thaw overnight in the fridge, then warm gently on the stovetop with a splash of broth. For microwave, cover loosely and stir halfway through heating.
Make-Ahead Tip: Prep all the veggies and split peas in a freezer bag; when you’re ready, dump everything into the slow cooker with broth.
Notes
- Season at the end: Split peas absorb salt, so taste and adjust just before serving.
- Texture tweaks: If the soup feels too grainy, strain half through a fine-mesh sieve and stir the smooth puree back in.
- Acid boost: A squeeze of lemon brightens the rich, earthy flavors.
- Consistency control: Add extra water or broth if you prefer a thinner soup.
FAQs
Can I use yellow split peas?
Yes—yellow peas cook up a bit softer and milder, but both work beautifully.
Do I need to soak split peas?
No soaking needed—they cook faster than most dried beans and soften well in soup.
How do I prevent soup from sticking on the stovetop?
Keep heat low, stir every 10–15 minutes, and add a little more water if it gets too thick.
Is split pea soup gluten-free?
Absolutely—just double-check that your broth has no gluten ingredients.
Can I make this in an Instant Pot?
Sure: use the Soup setting or manual high pressure for 25 minutes, then quick-release carefully.
Why is my soup too thick?
Stir in extra broth or water until you reach your preferred consistency.
How do I make it extra creamy?
Blend half the soup and leave the rest chunky—or stir in a swirl of yogurt or coconut milk.
What’s a good side for split pea soup?
Crusty bread, grilled cheese, or a crisp Caesar salad are all wonderful partners.
Conclusion
This Split Pea Soup Recipe is the ultimate comfort food—easy, healthy, and full of cozy flavor. Whether you choose the slow cooker route or a quick stovetop version, you’ll end up with a bowl of pure satisfaction. Give it a try, drop a comment to share your tweaks, or check out my Instant Pot Lentil Soup for another protein-packed favorite. Happy cooking!
Split Pea Soup
Ingredients
- 1 lb dried green split peas rinsed and picked over
- 1 large yellow onion diced
- 2 medium carrots peeled and sliced diagonally
- 3 cloves garlic minced
- 6 cups low-sodium vegetable broth
- 2 cups water
- 1 tsp dried thyme
- Salt and black pepper to taste
- Garnish options: chopped parsley, plain Greek yogurt, crispy croutons
Instructions
- Heat oil in a Dutch oven or large skillet. Sauté onion, carrots, and celery until softened. Add garlic and thyme.
- Add split peas, vegetable broth, water, bay leaves, salt, and pepper. Transfer to a slow cooker or simmer on the stovetop.
- Cook until split peas are soft and soup is thick. Remove bay leaves and adjust seasonings as needed.
- Use an immersion blender for a smoother texture if desired. Ladle into bowls and garnish before serving.
