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Split Pea Vegetable Soup

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I love a protein packed meal, and this Split Pea Vegetable Soup is loaded. Use dried split peas, fresh garlic, onion, carrots, celery, and yellow potatoes for a pot full of healthy benefits PLUS an amazing tasty soup!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Chicken Tortilla Soup, a creamy Autumn Squash Soup, or a hearty Beef Barley Vegetable Soup on any given night of the week!

Overhead shot of a large white bowl of split pea vegetable soup, with a spoon inside.

Split Pea Soup

Can you tell that I’m soup obsessed? Well, I am. I make some type of soup every week during the cooler months of the year. From hearty beef soups to sweet potato chili to creamy broccoli cheddar or creamy wild rice…I make them all. Every soup season is a new journey to experiment with new tastes and textures. Since I’m a Tex-Mex girl, I’m especially in love with Chicken Tortilla Soup and Turkey Taco. So much yum!

This split pea soup? It’s so many things!

  • Full of veggies.
  • Lots of tasty seasonings.
  • Delicious split peas, loaded with flavor.
  • Filling and nutritious, and high in protein and fiber!

P.S. My hubby took the hint and bought me this amazing Le Creuset Dutch Oven for Christmas. Love it. 😀

Overhead shot of a soup ladle of spit pea vegetable soup, over a blue pot.

Split peas are full of health benefits, some of which are listed below.

  1. They are rich in soluble fiber, which helps prevent digestive disorders.
  2. Dried Peas help to stabilize blood sugar levels while providing steady, slow-burning energy.
  3. They are a good source of potassium, which may reduce the risk of death from heart disease.
  4. Protein accounts for almost 30% of the calories in dried peas, which equates to about 8 grams for 1/2 cup, cooked.
  5. They are considered to be a cancer-fighting food by the American Institute for Cancer Research.

There are two cups of dried split peas in this recipe.

Ingredients needed for Split Pea Soup:

  • Olive Oil – Adds flavor to the veggies, while sautéing.
  • Veggies – Onion, carrots, celery, garlic, and yellow potatoes.
  • Seasonings – Onion powder, red pepper flakes, kosher salt, and freshly ground black pepper.
  • Split Peas – The star of the soup!
  • Broth – Use lower-sodium chicken broth, to control the sodium.
  • Bay Leaves – Provides a full flavor to the soup.
Overhead shot of a strainer of uncooked split peas.

How to make Split Pea Vegetable Soup:

  1. Sauté Veggies. In a large stock pot over medium high heat, add olive oil and then onion, carrots, and celery. Cook for about five minutes, and then add the garlic and seasonings. Stir for a minute.
  2. Add broth and remaining ingredients. Add the chicken broth and bring to a boil. Then add the chopped potatoes, split peas, and bay leaves. Simmer for about 45-60 minutes, or until split peas are al dente or softened, according to your tastes.
  3. Check seasonings and serve. Taste the soup, and add additional seasonings, if desired. Serve with a swirl of half and half, if you like. (We like it plain.)

This is a “small’ish” recipe and makes five servings. If you have big eaters or want to eat it all week long, just double it!

Overhead shot of a blue pot of split pea vegetable soup, with a soup ladle inside.

Variations to this recipe:

  • Add chicken or ham to this soup, for even more protein.
  • Change up the mixture of vegetables. Add leek, sweet potatoes, cabbage, etc.
  • Puree a portion of the soup for even more creaminess.
  • Make this vegetarian by using vegetable broth, instead of chicken broth.

What to serve WITH Split Pea Soup:

Close up of a white bowl of split pea vegetable soup, with a spoon inside.

Make this soup next: Creamy Wild Rice Soup with Mushrooms

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a large white bowl of split pea vegetable soup, with a spoon inside.

Split Pea Vegetable Soup

Sue Ringsdorf
I love a protein packed meal, and this Split Pea Vegetable Soup is loaded. There are so many healthy benefits in split peas, and they taste great too!
4.8 from 15 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine American
Servings 5 servings
Calories 440 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 large onion – chopped
  • 2 cups carrots – chopped
  • 1 cup celery – chopped
  • 3 cloves garlic – minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper – to taste
  • 3 cups yellow potatoes – chopped
  • 2 cups dried green split peas – rinsed and sorted
  • 8-9 cups chicken broth
  • 3 whole bay leaves
  • half and half – to serve, optional

Instructions
 

  • In a large stock pan on medium heat, add olive oil, onion, carrots, and celery. Saute for about five minutes, and then add garlic, onion powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir for about one minute.
  • Add chicken broth and bring to a boil. Add yellow potatoes, split peas, and bay leaves and then reduce heat to simmer. Cook until split peas are soft, approximately 50-60 minutes.
  • Test for seasonings, and add more if needed. Serve with a swirl of half and half, if desired.

Notes

  1. Unlike whole dried peas or beans, split peas do not need to be soaked. They also cook much faster than dried beans, and this recipe was complete in just over an hour.
  2. Chicken or ham could also be added, for even more protein.
  3. Leftovers are great if stored in the refrigerator, up to four days. You may need to add extra broth.

Nutrition

Calories: 440kcalCarbohydrates: 72gProtein: 25gFat: 8gSaturated Fat: 1gSodium: 1458mgPotassium: 1770mgFiber: 25gSugar: 10gVitamin A: 8917IUVitamin C: 46mgCalcium: 137mgIron: 8mg
Keyword split pea soup, split pea vegetable soup
Tried this recipe?Let us know how it was!

10 Comments

  1. I looked up this recipe for the broth to pea ratio, and it’s very close to mine! (Which is all in my head… thus forgetting how much broth to use)

    Despite being an enormous garlic lover, I found in my early days of making split pea soup that the garlic is an off flavor for this type of soup. I also add thyme/herbs de provence, and an extra stock of celery, with leaves, part way through the cooking, as the original celery breaks down into the broth.

    My .02. Wonderful split pea soup recipe!!

    1. Suebee Homemaker says:

      I’m so happy you enjoyed the soup!

  2. This is a must double recipe! Love that soup and protein combo for my meal prep!

    1. Suebee Homemaker says:

      Lots of great stuff in this soup! 🙂

  3. I would not sign in because I don’t want to be inundated with recipes or ads. But your pea soup recipe is exactly what I am looking for and it looks delicious. So I was happy to find the recipe below all the download instructions, However, I am somewhat concerned that maybe I can’t trust the recipe because I did not download it as instructed and because you said it was smallish, serving only 4 people, but the quantities of the several ingredients, including 8 to 9 cups of chicken or vegetable broth would serve at least 8 people. That said, I will make it and let you know how it turns out. I love the way your soup pea soup with carrots & potatoes looks but I plan to make it with veg broth and puree it. I’ve had it that way before (made by Garelick & Herbs) and I’m hoping to be able to make it myself with your recipe. TU

    1. Suebee Homemaker says:

      Hello. The recipe probably makes 5-6, smaller servings. We’re “big bowls of soup” kind of people, and much of the broth gets absorbed by the split peas. Good luck, and please let me know if you make it! ?

  4. I was shocked at how good this soup was and I hope it is on the menu again soon. It is awesome and healthy!

    1. Suebee Homemaker says:

      Yup, it’s ugly but yummy! 🙂

    2. Very Easy to make and yummy!

      1. Suebee Homemaker says:

        Yay! I’m so glad you think so, Josh! 🙂

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