This cozy split pea soup is both hearty and healthy! Made with tender split peas, carrots, and a hint of smoked flavor, it’s perfect for chilly days.
Whenever I make this soup, I can’t resist adding extra veggies. It’s so easy to warm up a bowl and feel like a culinary wizard. Plus, it’s great for leftovers!
Key Ingredients & Substitutions
Split Peas: Dried green split peas are best for this soup. They cook down beautifully and add a creamy texture. If you want, yellow split peas can be a fun alternative, providing a slightly different flavor.
Broth: You can use vegetable broth for a vegetarian option, or chicken broth for a richer taste. Homemade broth is great if you have it, but store-bought works too!
Veggies: Onion, carrots, and celery are my go-to aromatic base. Feel free to toss in other veggies like bell peppers or potatoes if you have them on hand. Zucchini works well too!
Garlic: Fresh garlic adds a nice depth of flavor. If you’re in a pinch, garlic powder can substitute. Start with 1/2 teaspoon, but fresh is always best!
Frozen Peas: Adding frozen peas at the end brightens up the flavor and adds a pop of color. If you don’t have them, you can skip this step and still enjoy a delicious soup.
How Do I Get the Perfect Creamy Texture in My Soup?
The texture of your split pea soup can make a big difference. To get it just right, here’s what to do:
- After the split peas are tender, use an immersion blender to puree the soup a little. This keeps it creamy yet chunky. You want some pieces for texture!
- If you use a regular blender, blend half the soup and return it to the pot. This prevents any splatters or mess.
- Don’t over-blend. You still want some heartiness in your soup!
Remember, the slower you cook it, the better the flavors will meld together. Enjoy making this comforting dish!
How to Make Split Pea Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups dried green split peas, rinsed
- 8 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 1 cup frozen green peas (optional, for added texture)
- Fresh thyme sprigs for garnish
- Croutons for garnish
How Much Time Will You Need?
This delicious split pea soup will take about 15 minutes to prep, and you’ll need around 1 to 1.5 hours for cooking. So, you’ll spend roughly 1 hour and 45 minutes from start to finish. It’s mostly hands-off time while the soup simmers away!
Step-by-Step Instructions:
1. Sauté Your Veggies:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, diced carrots, and celery. Sauté these veggies for about 5-7 minutes until they soften up and become fragrant.
2. Add the Garlic:
Now, toss in the minced garlic and let it cook for about a minute. You want it fragrant, but not burnt, so keep an eye on it!
3. Mix in the Peas and Broth:
Next, stir in the rinsed split peas, broth, bay leaf, and dried thyme. Bring this mixture to a boil so the flavors start coming together!
4. Simmer the Soup:
Once boiling, reduce the heat to low. Let the soup simmer uncovered for about 1 to 1.5 hours. Stir occasionally until the split peas are super tender and the soup has thickened beautifully.
5. Remove the Bay Leaf:
Don’t forget to fish out the bay leaf from the pot! It’s done its job adding flavor.
6. Blend for Creaminess:
You can mix it up a bit! Using an immersion blender, blend the soup partially for a creamy texture while keeping some chunks for bite. If you prefer, you can pour half the soup into a blender, blend, and then return it all back to the pot.
7. Add Frozen Peas:
If you’re using frozen peas, add them in now and cook for another 5 minutes until everything is heated through.
8. Season to Taste:
Now it’s time to season! Add salt and freshly ground black pepper to taste, adjusting it to your preference.
9. Serve and Enjoy:
Finally, serve your hot soup in bowls, garnished with fresh thyme sprigs and crunchy croutons on top. It’s delightful on its own or even better with some toasted bread on the side!
Can I Use Yellow Split Peas Instead of Green?
Absolutely! Yellow split peas can be used as a substitute for green split peas. They will provide a slightly sweeter taste, but the overall texture and heartiness of the soup will still be delicious.
Can I Prepare This Soup in a Slow Cooker?
Yes, you can! To make this soup in a slow cooker, simply sauté the vegetables in a pan first, then transfer them along with the rinsed split peas, broth, and seasonings into the slow cooker. Cook on low for 6-8 hours or until the peas are tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing, and thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Add Meat to This Soup?
Definitely! If you want to add some meat, diced ham or cooked bacon can complement the flavors beautifully. Just toss them in during the last 15-20 minutes of cooking for a savory twist!
