Split Pea Soup

Split pea soup is one of those quietly comforting meals that never goes out of style. It’s thick, warming, and made with simple pantry ingredients that come together into something deeply satisfying. People love it because it’s affordable, filling, and perfect for slow evenings, family dinners, or cold nights when you want something steady and nourishing. This soup doesn’t rush you and doesn’t ask for fancy steps. I usually keep it gently simmering while finishing up other things, letting the peas soften and the kitchen fill with a cozy, savory smell that makes dinnertime feel calm and settled.

a bowl of creamy split pea soup

Why You Will Love This Recipe

This recipe is all about comfort without complication. The flavors are rich and familiar, with tender peas and vegetables that cook down into a thick, spoonable soup. It’s weeknight-friendly because most of the time is hands-off, and it’s easy to stretch ingredients without stretching your budget. Leftovers reheat beautifully, making it freezer-friendly and perfect for meal prep. You can adjust the thickness, seasoning, or add-ins based on what you have. Split pea soup is also naturally crowd-pleasing, filling enough to stand on its own, and cozy enough to feel worth saving for later.

a bowl of creamy split pea soup 1

Ingredients

Tip: Use green split peas for a classic texture that breaks down naturally while simmering.

  • 2 cups dried green split peas, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 bay leaf
all ingredients for split pea soup arranged

Instructions

Step 1: Preparation
Rinse the split peas under cold water until the water runs clear. Chop the onion, carrots, celery, and garlic into small, even pieces so they soften evenly as the soup cooks.

Step 2: Main Cooking Process
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until they soften and smell sweet and savory, stirring occasionally to prevent sticking.

Step 3: Combining Ingredients
Stir in the garlic and cook briefly until fragrant. Add the split peas, broth, salt, pepper, thyme, and bay leaf. The pot should look full and slightly cloudy from the peas.

Step 4: Finishing & Final Simmer
Bring to a gentle simmer, then reduce heat and cover. Cook until peas are soft and breaking down, about 45–60 minutes. Stir occasionally. Remove bay leaf and adjust seasoning before serving.

Why This Recipe Works for Busy Days

This soup is mostly hands-off once it starts simmering. You can prep vegetables ahead of time and let the pot do the work. It holds well in the fridge, reheats easily, and freezes without losing texture. It’s a comforting option for Pinterest savers planning future meals.

Tips & Tricks

  • Stir from the bottom occasionally. Split peas can settle and stick as they soften. Gentle stirring prevents scorching and keeps the soup smooth and evenly cooked.
  • Keep the simmer low. A rolling boil can cause the soup to thicken too quickly and stick. Slow bubbles help the peas soften naturally and evenly.
  • Adjust thickness near the end. If the soup feels too thick, add a splash of broth or water. If too thin, simmer uncovered for a few minutes longer.
  • Season at the finish. Salt levels change as liquid reduces, so tasting at the end helps avoid over-seasoning early.

Variations

Meaty Version
Add diced ham or smoked turkey near the beginning for a deeper, savory flavor. The meat cooks alongside the peas, adding richness and making the soup heartier for bigger appetites or colder nights.

Vegetarian Option
Use vegetable broth and add extra carrots or potatoes for body. A drizzle of olive oil at the end adds richness without meat, keeping the soup comforting and filling.

Ingredient Swap
Replace carrots with parsnips or sweet potatoes for a slightly sweeter base. These vegetables soften well and blend smoothly into the soup without changing the cooking process.

Flavor or Herb Boost
Add a pinch of smoked paprika or fresh thyme near the end. These small additions deepen the flavor while keeping the soup familiar and cozy.

Serving Suggestions

  • With Crusty Bread
    Serve with warm bread or rolls for dipping. The thick soup pairs perfectly with something crunchy on the side.
  • Simple Side Salad
    A light green salad balances the richness of the soup and keeps the meal feeling complete but not heavy.
  • Family-Style Bowls
    Serve in deep bowls with cracked pepper on top. Let everyone adjust seasoning at the table for a relaxed meal.
  • Lunch Portions
    Enjoy smaller bowls for lunch with toast or crackers. It reheats well and stays filling without being heavy.

Storage Instructions

  • Fridge Storage
    Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The soup will thicken as it sits.
  • Reheating
    Reheat gently on the stove or in the microwave. Stir often and add a little broth or water to loosen the texture if needed.
  • Freezing
    Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating for best texture.
  • Make-Ahead Tips
    This soup is ideal for making ahead. Cook fully, cool, and store. The flavors deepen over time, making it even better the next day.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Rest Time: Not required
  • Total Time: 1 hour 10 minutes

Nutrition Information (Approximate)

Each serving contains about 280–340 calories with 14–18 grams of protein. It also provides fiber and iron from the split peas and vegetables. Values are estimates and may vary by ingredients and portion size.

FAQs

Yes, it tastes better the next day.

Cooking at too high heat and scorching the bottom.

Yes, cooking time is similar.

Add broth or water while reheating.

Up to 4 days in the fridge.

Conclusion

Split pea soup is the kind of recipe that feels steady and comforting every time you make it. It’s flexible, affordable, and easy to adapt with small changes based on what you have. Whether you enjoy it fresh, reheated, or from the freezer, it always feels familiar and satisfying. This split pea soup fits naturally into busy weeks, quiet evenings, and make-ahead plans, offering warmth without fuss. It’s the sort of meal that doesn’t try too hard and doesn’t need to, because it quietly delivers comfort in every bowl.

Split Pea Soup
Print

Split Pea Soup

Recipe by Edan SalamonCourse: Soups
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

230

kcal

A warm and filling split pea soup made with simple pantry ingredients. This soup is thick, comforting, and perfect for cozy dinners or meal prep days.

Ingredients

  • 2 cups dried split peas, rinsed

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 6 cups water or vegetable broth

  • 1 bay leaf

  • Salt, to taste

  • Black pepper, to taste

Directions

  • Rinse the split peas well under cold water and set aside.
  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery. Cook until soft.
  • Add garlic and cook for 30 seconds.
  • Add split peas, water or broth, and bay leaf. Stir well.
  • Bring to a boil, then reduce heat and cover.
  • Simmer for 50–60 minutes, stirring occasionally, until peas are soft.
  • Remove bay leaf. Season with salt and black pepper.
  • Serve warm.

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