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!
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.
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.