As autumn rolls in and the temperature begins to drop, I start to crave the warm comfort of a hearty soup. Split pea is one that the hubs and I can agree on – it’s packed with nutrients and protein-dense while still feeling light on the stomach. Pair it with a slice of sourdough or some mashed potatoes and you have a deliciously satisfying meal.
A lot of split pea recipes call for bacon or a lot of spices, but you really don’t need them to get a good flavor. This recipe is one of my favorites because it’s very easy, requires few ingredients (so it’s traveler friendly!) and the leftovers store well.
Without further ado, let’s get into the recipe!
Note: This makes a relatively standard consistency vegan / vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. To make it thicker, reduce the water or add more split peas.
Ingredients (Serves 4)
- 2tbsp (30ml) olive oil.
- 1lb (~500g) split peas (rinsed).
- 1 white or yellow onion (chopped).
- 4-6 cloves of garlic, depending on your garlic tolerance (chopped).
- 3 large carrots (chopped).
- 2 celery stalks (chopped).
- 2 bay leaves.
- 6 cups (2000ml) vegetable broth (or water with 3 veggie bouillon cubes).
- Salt & pepper to taste.
Recipe
- Chop onion, garlic, carrots, and celery (note, if you don’t have a blender you will need to chop them to be quite small).
- Heat the oil in a large pot or wok.
- Add in the chopped onion or shallot and sauté until translucent (usually 3-4 minutes).
- Add in the garlic and cook for an additional 2 minutes (until fragrant).
- Add in the carrot and celery with a healthy pinch of salt. Cook for 3-4 minutes to soften the edges and absorb the salt.
- Add in the vegetable broth, split peas, and bay leaves.
- Bring to a boil.
- Reduce the heat, cover (leave the lid slightly open), and let simmer for 1.5-2 hours. Check it every 30 minutes or so to make sure the broth hasn’t absorbed – if it does soak in, add in extra water as needed.
- Once the split peas have cooked to tender, find and remove the bay leaves
- Taste and adjust with salt & pepper.
- (Optional) Blend carefully – it’s hot – using either an immersion blender or a heat-safe regular blender.
- Serve with rice, quinoa, bread, or any other side you’d like!,
Note: You can also do this recipe in a crock pot.
Follow steps 1-5, then transfer vegetables to a crock pot. Add the vegetable broth and bay leaves at this time and cook on low for 5-6 hours.
Jump back in at step 9.
Final Thoughts
Split pea soup is one of the most satisfying meals – light on the stomach, but protein and fiber rich to keep you full. It’s one of my go-to soups and I hope you enjoy this recipe. It requires less than 10 ingredients (and really only requires one pot), so it’s a good one for traveling.
It stores well – just store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. In my opinion, it tastes better once the flavors have had a few days to meld together.
If you try this recipe, please tag me on instagram (@delaneyjaye) so I can see and repost your masterpiece!
*Note: Some of the links in this post are affiliate links, which means if you use them I may receive a small commission at no extra cost to you. I haven’t received a penny yet though, so I’m not sure it’s working. 😉
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Um, when do you add the split peas?
Thank you for pointing that out *facepalm*! It is added with the broth and bay leaves, I’ve adjusted the recipe to that effect above. I apologize for the mistake!
Me again! Are you using orange red or yellow peas?
Hi Susan!
I actually used split green peas – the orange color of the soup came from the carrots I used. I’m sure any would work though!
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