Split Pea Soup Recipe tastes thick, cozy, and savory with a gentle sweetness from carrots and a hint of smokiness from seasoning. It works perfectly for busy families, meal preppers, or anyone who wants a big pot of comfort in about 1 hour and 15 minutes. I grew up on canned soup, so this homemade version still feels like a tiny victory every time I make it.
Why Choose This Split Pea Soup Recipe
This split pea soup recipe uses simple ingredients, but it still tastes rich and layered. You build flavor with aromatic vegetables, dried herbs, and a touch of acidity at the end, so every bowl tastes satisfying and not flat or muddy.
You cook everything in one pot, which keeps cleanup easy and weeknights sane. The soup thickens naturally as the split peas break down, so you skip heavy cream and still get a velvety, stick-to-your-spoon texture.
“This Split Pea Soup Recipe tastes like a cozy hug in a bowl and somehow gets better every single time I reheat it. ★★★★★”
Ingredients You’ll Need
Split peas and broth
- 1 pound dried green split peas, rinsed and picked over
- Any brand works; choose unseasoned peas with no added flavor packets.
- 8 cups low-sodium vegetable broth or chicken broth
- Low-sodium broth gives you more control over salt.
- 1–2 cups water, as needed to thin the soup near the end
Vegetables and aromatics
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Smoked paprika adds a subtle smoky note without meat.
Seasoning and finishers
- 1–1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric (optional, for color and warmth)
- 1 tablespoon apple cider vinegar or lemon juice
- Acid at the end brightens the flavor and keeps it from tasting dull.
Optional add-ins and swaps
- 1–2 medium potatoes, peeled and diced, for extra creaminess
- 1 cup frozen peas stirred in at the end for pops of sweetness
- ½ teaspoon liquid smoke if you want extra smoky flavor without meat
- ½–1 teaspoon red pepper flakes if you like gentle heat
Pantry shortcuts and notes
- Use pre-chopped mirepoix (onion, carrot, celery mix) from the produce section to save time.
- Use jarred minced garlic if you feel tired or rushed; just drain excess liquid.
- Use bouillon paste with water instead of boxed broth; follow the label for ratios.
Equipment list
- Large heavy-bottomed pot or Dutch oven (at least 5–6 quarts)
- Wooden spoon or heat-safe spatula
- Ladle
- Measuring cups and spoons
- Fine mesh strainer for rinsing split peas
- Immersion blender or regular blender (optional, if you want a smoother texture)
Tips & Tricks
- Rinse split peas under cool water and pick out any tiny stones or shriveled peas.
- Sauté the onion, carrot, and celery until they turn soft and lightly golden to build flavor.
- Keep the heat at a gentle simmer so the peas soften evenly and do not scorch.
- Stir the bottom of the pot every 10–15 minutes because split peas like to stick.
- Add salt gradually; broth brands vary a lot in saltiness.
- Use a lid slightly ajar to keep the soup from reducing too quickly.
- Add water at the end if the soup thickens more than you like.
- Blend a portion of the soup with an immersion blender for extra creaminess while keeping some texture.
- Add the vinegar or lemon juice at the end so the peas cook fully and the flavor stays bright.
- Let the soup rest 10 minutes before serving; it thickens and the flavors settle.
How to Make Split Pea Soup Recipe
Step 1: Prep the ingredients
Rinse the dried split peas in a fine mesh strainer under cool running water. Pick out any debris or odd-looking peas. Dice the onion, carrots, and celery, and mince the garlic so everything stands ready to go.
Step 2: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then stir and cook until the vegetables soften and the onion turns translucent, about 6–8 minutes. Add the garlic, thyme, oregano, smoked paprika, turmeric if using, salt, and pepper, then cook 1–2 minutes until the garlic smells fragrant.
Step 3: Add peas and liquid
Add the rinsed split peas to the pot and stir so they coat in the oil and spices. Pour in the broth and add the bay leaf. Stir again and scrape the bottom of the pot to release any browned bits.
Step 4: Bring to a simmer
Increase the heat to medium-high until the soup starts to bubble around the edges. Once it reaches a gentle boil, reduce the heat to low or medium-low so the soup simmers steadily. Cover the pot with the lid slightly ajar to allow some steam to escape.
Step 5: Cook until peas soften
Simmer the soup for 45–60 minutes, stirring every 10–15 minutes. The split peas will gradually soften and start to break down, and the soup will thicken. If the soup looks too thick before the peas soften, add ½ cup water at a time and stir.
Step 6: Adjust texture
Check the peas; they should taste very soft and almost creamy. If you like a chunkier split pea soup recipe, leave it as is. If you prefer a smoother soup, blend part of it with an immersion blender right in the pot, or transfer a few cups to a blender, blend carefully, then return it to the pot.
Step 7: Finish the flavor
Remove the bay leaf. Stir in the apple cider vinegar or lemon juice and taste. Adjust salt, pepper, and smoked paprika to your liking, and add more water if the soup thickens more than you prefer.
Step 8: Add optional extras
Stir in diced cooked potatoes during the last 20 minutes of simmering if you use them. Add frozen peas during the last 5 minutes so they heat through but keep their color. Let the soup rest 10 minutes off the heat, then ladle into bowls.
What to Serve with it?
Serve this split pea soup recipe with crusty bread, garlic toast, or warm pita to soak up every last bit. A crisp green salad with cucumbers, tomatoes, and a simple vinaigrette balances the hearty texture. You can also add a side of roasted vegetables, like carrots or broccoli, for extra color and nutrition. If you want something cozy, pair it with a grilled cheese sandwich or a simple quesadilla and call it dinner.
Storage Options
- Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
- Freeze portions in freezer-safe containers or zip bags for up to 3 months, leaving a little space at the top for expansion.
- Reheat on the stove over medium-low heat, stirring often and adding a splash of water or broth if it thickens.
- Reheat single portions in the microwave in 60–90 second bursts, stirring between each burst until hot.
Split Pea Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rinsed split peas, vegetable broth, water, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 60–75 minutes, stirring occasionally, until the peas are very soft and the soup has thickened.
- Remove the bay leaf. For a smoother texture, use an immersion blender to puree part or all of the soup, if desired.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, with crusty bread if desired.
Notes
Approximate per serving (1/6 of recipe): 280 calories; fat 7 g; saturated fat 1 g; carbohydrates 42 g; fiber 16 g; sugars 7 g; protein 15 g; sodium 620 mg. Values will vary based on brands, add-ins, and portion size.