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!
I know, I know. The color of this soup is ugly. It’s the color of peas! BUT, if you look past the color, you’ll see a bowl full of veggies and delicious split peas, all spiced up with a tasty spice concoction.
My go-to spices lately are:
- garlic powder
- onion powder
- red pepper flakes (for a little kick)
- kosher salt
- freshly ground black pepper
The other important ingredient I used is bay leaves. They give the soup a full, comforting flavor.
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.
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.
This is a pretty lean soup, but I like to make it slightly creamy by..
- using my immersion blender to puree PART of this soup – for about 10-15 seconds
- adding 1/2 cup of half and half
- not adding too much broth
Enjoy this healthy, tasty, and slightly ugly soup!! 🙂
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.
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!
- 2 Tablespoons olive oil
- 1 large onion - chopped
- 3 cloves garlic - diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup celery - chopped
- 2 cups carrots - chopped
- 3 cups yellow potatoes - chopped
- 1 pound dried green split peas (2 cups) - rinsed and sorted
- 5-6 cups chicken broth
- 3 whole bay leaves
- 1/2 cup half and half
In a large stock pan on medium heat, add olive oil and onion, and stir until the onions are soft. Add garlic, onion powder, garlic powder, red pepper flakes, kosher salt, and freshly ground black pepper. stir for about one minute.
Add celery, carrots, potatoes, split peas, chicken broth, and bay leaves. Bring to a boil, and then reduce heat to simmer. Cook until all veggies are soft, approximately 50-60 minutes.
Test for seasonings, and add if needed.
Using immersion blender (or regular blender), puree about half of the soup until creamy. Add half and half, and stir until heated through.
Serve with another swirl of half and half, and some freshly ground black pepper.
- 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.
- You could skip pureeing the soup, if so desired.
- Chicken 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.