5 from 2 votes
Use dried split peas, garlic, onion, carrots, celery, and yellow potatoes for a pot full of healthy benefits PLUS an amazing tasty Split Pea Vegetable Soup! | suebeehomemaker.com
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Split Pea Vegetable Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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!

Course: Soup
Cuisine: American
Keyword: split pea soup
Servings: 6 servings
Calories: 420 kcal
Author: Sue Ringsdorf
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. Test for seasonings, and add if needed.

  4. Using immersion blender (or regular blender), puree about half of the soup until creamy. Add half and half, and stir until heated through. 

  5. Serve with another swirl of half and half, and some freshly ground black pepper.

Recipe 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. You could skip pureeing the soup, if so desired.
  3. Chicken could also be added, for even more protein.
  4. Leftovers are great if stored in the refrigerator, up to four days. You may need to add extra broth.
Nutrition Facts
Split Pea Vegetable Soup
Amount Per Serving
Calories 420 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 1570mg68%
Potassium 1504mg43%
Carbohydrates 66g22%
Fiber 23g96%
Sugar 9g10%
Protein 23g46%
Vitamin A 7515IU150%
Vitamin C 30.5mg37%
Calcium 133mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.