A classic, hearty soup made with split peas, vegetables, and savory broth. This timeless comfort dish is nutritious, budget-friendly, and perfect for warming up on cold days.
This soup thickens as it cools; reheat gently and add broth or water if needed. Serve with crusty bread, crackers, or a grilled cheese sandwich for a complete meal.
Can be made up to 2 days ahead; flavors deepen overnight. Store covered in refrigerator.
Ingredients
Scale
Measurement units
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Dried split peas, rinsed
- 6 cups Vegetable or chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- Salt and black pepper (to taste)
- 2 cups Water or additional broth (if needed)
Ingredients
Scale
Measurement units
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Dried split peas, rinsed
- 6 cups Vegetable or chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- Salt and black pepper (to taste)
- 2 cups Water or additional broth (if needed)
Instructions
Heat the olive oil
Heat the olive oil in a large pot over medium heat.
Equipment: pot
Sauté the vegetables
Add the diced diced onion, carrots, and celery to the pot.
Sauté until the vegetables begin to soften.
Equipment: pot
Add soup base ingredients
Add the rinsed rinsed split peas, broth, water, bay leaf, and thyme to the pot and stir well.
Equipment: pot, spoon
Simmer the soup
Bring the mixture to a boil.
Reduce the heat to low and simmer uncovered, stirring occasionally.
Equipment: pot, spoon
Check doneness
The soup is ready when the split peas have broken down and the soup has thickened; some peas should be completely dissolved while others remain slightly chunky.
Season the soup
Remove the bay leaf.
Season the soup with salt and black pepper to taste.
Equipment: spoon
Optional: Blend for creamier texture
For a creamier texture, use an immersion blender to partially blend the soup.
Alternatively, transfer half the soup to a blender and puree, then return it to the pot.
Equipment: immersion blender or blender
Tomorrow's Meal
Crispy Split Pea Soup Cakes
Thick, cooled split pea soup bound with breadcrumbs and pan-fried until golden and crispy outside, creamy inside
You'll need to pick up:
BreadcrumbsNeutral oil for fryingSour cream or yogurt for serving
Quick overview:
- 1.Cool leftover soup completely in refrigerator
- 2.Mix 2 cups soup with 1/3 cup breadcrumbs until thick and moldable
- 3.Form into 3-inch patties, coat lightly with additional breadcrumbs
- 4.Heat 1/4 inch oil in skillet to 350°F
- 5.Fry patties 3-4 minutes per side until golden brown and crispy
- 6.Drain on paper towels, serve hot with sour cream and fresh herbs
Before you cook
Cook notes
- • This soup thickens as it cools; reheat gently and add broth or water if needed.
- • Serve with crusty bread, crackers, or a grilled cheese sandwich for a complete meal.
- • Can be made up to 2 days ahead; flavors deepen overnight. Store covered in refrigerator.
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