Split Pea Soup
This Split Pea Soup is hearty, comforting, and full of rich, savory flavor. Made with simple pantry staples and slowly simmered until thick and satisfying, this classic soup is naturally filling, budget-friendly, and perfect for cozy dinners or meal prep.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- 1 pound dried green split peas rinsed and sorted
- 6 –7 cups low-sodium vegetable or chicken broth
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional Add-Ins
- ½ teaspoon smoked paprika for smoky flavor
Instructions
- Rinse and sort split peas under cold water; set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
- Stir in garlic, thyme, and bay leaf. Cook for 30 seconds until fragrant.
- Add split peas and broth. Stir well.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 45–60 minutes, stirring occasionally, until peas are very tender and soup thickens.
- Remove bay leaf.
- Season with salt and black pepper to taste.
- For a smoother soup, blend partially with an immersion blender, or leave chunky for a rustic texture.
- Serve warm.
Notes
- Stir occasionally to prevent peas from sticking to the bottom.
- Season near the end to better control saltiness.
- Soup will thicken as it cools—add broth when reheating if needed.