Split Pea Soup with Vegetables

Nothing warms my soul quite like a big pot of split pea soup simmering on the stove. This split pea soup recipe has been my go-to comfort food for years – it’s simple, satisfying, and packed with wholesome goodness. I love how these humble little peas transform into something magical with just a few basic ingredients. The house smells incredible while it cooks, and that first spoonful of thick, velvety soup always hits the spot on chilly days. What I adore most is how nourishing it is – fiber-rich split peas, fresh veggies, and vegetable broth come together to create a meal that’s as good for you as it is delicious. Plus, it’s naturally vegetarian without even trying to be! Trust me, one bite of this and you’ll understand why it’s been a staple in my kitchen for so long.

Why You’ll Love This Split Pea Soup Recipe

This isn’t just any soup – it’s the kind of recipe that becomes part of your regular rotation because:

• It’s ridiculously easy – chop, simmer, and forget about it while the magic happens
• Packed with 16g of fiber per serving to keep you full for hours
• Uses pantry staples you probably already have on hand
• Tastes even better the next day (hello, meal prep win!)

Seriously, my kids who usually turn up their noses at “green food” go back for seconds of this one. That’s how you know it’s good.

Ingredients for Split Pea Soup

Here’s what you’ll need to make this cozy pot of goodness:

• 2 cups dried green split peas – rinsed well (those little pebbles hide dirt!)
• 1 large onion – chopped (I like yellow for sweetness)
• 2 carrots – diced (about 1 cup – don’t skip, they add natural sweetness)
• 2 celery stalks – diced (leaves and all for extra flavor)
• 3 cloves garlic – minced (more if you’re a garlic lover like me)
• 6 cups vegetable broth – homemade or store-bought both work
• 2 bay leaves – the unsung heroes of soup flavor
• 1 tsp dried thyme – rub between fingers to wake it up
• 1/2 tsp black pepper – freshly ground if you can
• 2 tbsp olive oil – for sautéing all those yummy veggies

See? Nothing fancy – just real food that comes together beautifully. Now let’s get cooking!

How to Make Split Pea Soup

Making this soup is like giving your kitchen a warm hug – simple steps that lead to something magical. I’ll walk you through it just like I do when teaching my niece how to cook. You’ll be amazed how these basic techniques build layers of flavor!

Preparing the Vegetables

First, grab your favorite heavy-bottomed pot (I use my Dutch oven) and heat that olive oil over medium. Toss in your chopped onion, carrots, and celery – I call this the “holy trinity” of soup starters. Let them soften and get friendly for about 5 minutes, stirring occasionally. You’ll know they’re ready when the onions turn translucent and your kitchen smells incredible. Now stir in the minced garlic – just 1 minute is enough to wake up its flavor without burning it. This step builds your flavor foundation, so don’t rush it!

Cooking the Soup

Now the fun begins! Add your rinsed split peas, vegetable broth, bay leaves, thyme, and black pepper. Give it a good stir, then crank up the heat until it boils. Once bubbling, immediately reduce to a gentle simmer – you want lazy bubbles, not a rolling boil. Here’s where patience pays off: let it cook uncovered for 45-50 minutes, stirring occasionally. The split peas will soften and break down, thickening the soup naturally. I always set a timer for 30 minutes to check – if it’s getting too thick, just add a splash of water or broth. When the peas are completely tender (no chalky centers!), fish out those bay leaves – they’ve done their job. Pro tip: if you prefer ultra-smooth soup, blend half of it with an immersion blender right in the pot. The texture will make you swoon!

Tips for the Best Split Pea Soup

After making this soup more times than I can count, here are my can’t-live-without secrets:

• Blend half the soup with an immersion blender for that perfect creamy-yet-chunky texture that’ll have everyone asking for your recipe
• Toss in diced potatoes during the last 20 minutes if you want extra heartiness – they soak up all that amazing flavor
• Let it sit for 10 minutes off heat before serving – the flavors marry beautifully and the texture thickens just right
• My grandma’s trick: add a splash of apple cider vinegar at the end to brighten all the flavors

The best part? This soup actually gets better as leftovers – the flavors deepen overnight in the fridge!

Variations of Split Pea Soup

While I adore the classic vegetarian version, sometimes I like to mix things up! Try adding smoked turkey bacon – sauté it first for crispy bits that add incredible depth. Chicken broth works beautifully too if that’s what you have. For extra richness, stir in a parmesan rind while simmering (just fish it out later). My friend swears by adding a pinch of smoked paprika for that campfire flavor without the meat. The beauty of this soup? It welcomes all your creative twists while staying comforting at its core.

Serving Suggestions for Split Pea Soup

Oh, how I love serving this soup! My absolute must-have is a thick slice of crusty sourdough – perfect for soaking up every last drop. When I’m feeling fancy, I’ll add a simple green salad with tangy vinaigrette to cut through the soup’s richness. For cold winter nights, nothing beats pairing it with warm cornbread muffins straight from the oven. And here’s my secret: a dollop of plain yogurt or a sprinkle of fresh herbs right before serving makes it feel extra special without any fuss!

Storing and Reheating Split Pea Soup

This soup is practically made for leftovers! Store it in airtight containers in the fridge for up to 3 days – though mine never lasts that long. When reheating, add a splash of broth or water since it thickens as it sits. For freezing, portion it out before it gets too thick. Frozen split pea soup keeps beautifully for 2-3 months. Just thaw overnight in the fridge and reheat gently on the stove, stirring often. Pro tip: freeze some in individual portions for instant cozy meals when you need them most!

Nutritional Information for Split Pea Soup

One hearty bowl of this split pea soup packs a serious nutritional punch! Each serving (about 1 cup) gives you roughly:

• 240 calories – satisfying without weighing you down
• 14g protein – from those mighty little peas
• 16g fiber – nearly half your daily needs in one bowl!
• Only 4g fat – most from heart-healthy olive oil

Remember, these numbers might shift slightly depending on your exact ingredients. Using homemade broth? It’ll have less sodium. Adding turkey bacon? That’ll bump up the protein. But no matter how you tweak it, this soup stays a nutritional powerhouse in my book!

Frequently Asked Questions About Split Pea Soup

I get asked about this soup all the time! Here are the questions that pop up most often:

Can I use yellow split peas instead of green?
Absolutely! Yellow split peas work just as well – they’re slightly milder in flavor and make a gorgeous golden soup. The cooking time stays the same.

How do I thicken my soup if it’s too thin?
Let it simmer uncovered for 10-15 more minutes – the extra evaporation works wonders. Or blend a portion of the soup right in the pot to create natural thickness.

Why is my soup bitter?
Older split peas can sometimes taste bitter. Always rinse them well and check expiration dates. Adding a pinch of sugar or splash of vinegar at the end balances any bitterness.

Can I make this in a slow cooker?
You bet! Sauté the veggies first, then add everything to the slow cooker on low for 6-8 hours or high for 3-4 hours. The peas should be completely tender.

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