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!
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. 😀
Split peas are full of health benefits, some of which are listed below.
- They are rich in soluble fiber, which helps prevent digestive disorders.
- Dried Peas help to stabilize blood sugar levels while providing steady, slow-burning energy.
- They are a good source of potassium, which may reduce the risk of death from heart disease.
- Protein accounts for almost 30% of the calories in dried peas, which equates to about 8 grams for 1/2 cup, cooked.
- 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.
- 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.
How to make Split Pea Vegetable Soup:
- 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.
- 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.
- 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 (but use a larger pot)!
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:
- Chewy French Bread – A great soup dipper, and my momma’s famous bread recipe. 🙂
- Arugula Caprese Salad – A simple and perfect “soup and salad” salad!
- BLT Sandwich with Pesto Sauce – If you’re cooking for hungry boys, you’re gonna want to make a simple sandwich too.
- Classic Tuna Melts – One of my go-to easy recipes for super busy evenings.
Kitchen Tools Used: (affiliate links)
Make this soup next: Creamy Wild Rice Soup with Mushrooms
Split Pea Vegetable Soup
- 2 Tablespoons olive oil
- 1 large onion – chopped
- 2 cups carrots (about 4-5 carrots) – chopped
- 1 cup celery (about 2 stalks) – 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 (one pound) – chopped
- 2 cups dried green split peas (one pound) – rinsed and sorted
- 9-10 cups chicken broth
- 3 whole bay leaves
- half and half – to serve, optional
- 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.
- 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.
- Chicken or ham could also be added, for even more protein.
- Leftovers are great if stored in the refrigerator, up to four days. You may need to add extra broth.
Loving your recipes… easy, and good!
This soup is delicious and easy to make. Followed the directions as is! I like the idea of adding cabbage…maybe next time…because there will be a next time! I love soups for lunch! Thank you!
So great to hear, Tammy!
Absolutely delicious! The red pepper flakes add just the pleasant zip it needs!
Thank you for your feedback! 🙂
Can I use frozen peas?? can I defrossed them before putting in the soup??
No, you’ll need to use dried split peas for this recipe.
I’m making mine now, but with vegetable broth. It smells amazing!
I love that Split Pea Vegetable Soup.
One question I need to ask you. Can I use Yellow split peas instead of green split peas?
Since they have similar cooking times, you can use either green or yellow split peas in this soup. Green split peas tend to have a slightly sweeter flavor than yellow.
Celery and carrots have a lot of sodium for vegetables. I just ruined a pot of split pea soup because I forgot and added the soaked but raw peas to the sautéed vegetables. They’ve been simmering over a low flame for hours with no sign of softening. Next time I’ll remember to cook the peas in plain water before adding anything.
Split peas need liquids to soften.
SOOOOOOOO Delicious! I added cabbage & potatoes! Yummm!
That sounds delicious, Tanya!
I’m currently waiting on the soup to be done. However the smell is driving me crazy. Also I had to add some water because hubby only bought a 6cup box of broth so I added a little chicken bullion and 11/2 of water, while monitoring its process (absorption of liquid). Okay thanks I’ll be back to review this delectably smelling pot of soup😋
I hope you loved it, Deidre! (Glad it smelled good!)
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!!
I’m so happy you enjoyed the soup!
This is a must double recipe! Love that soup and protein combo for my meal prep!
Lots of great stuff in this soup! 🙂
I used yellow split peas and added 1 tspn curry powder and turned out great! I also substituted 1 cup potato with cauliflower.
This all sounds great, Jessica! So glad you enjoyed the soup.
This is exactly the soup I’m looking for! So delicious and filling too!
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! ?
I was shocked at how good this soup was and I hope it is on the menu again soon. It is awesome and healthy!
Yup, it’s ugly but yummy! 🙂
Very Easy to make and yummy!
Yay! I’m so glad you think so, Josh! 🙂