Vegetable Split Pea Soup
A hearty and comforting classic, this thick split pea soup is packed with vegetables and plant-based protein. It's a simple, one-pot meal perfect for a chilly day, ready in just over an hour.
For 4 servings
Sauté the vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add the minced garlic and dried thyme, and cook for another minute until fragrant.
Simmer the soup
- Stir in the rinsed split peas, vegetable broth, and the bay leaf.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 60 to 75 minutes, stirring occasionally to prevent sticking.
- The soup is ready when the peas are very tender and have started to break down, creating a thick consistency.
Finish and season
- Remove the pot from the heat and discard the bay leaf.
- For a smoother soup, use an immersion blender to blend it to your desired consistency. For a chunkier soup, you can skip this or just blend a small portion.
- Stir in the salt and black pepper. Taste and adjust seasoning if needed.
Serve
- Ladle the soup into bowls.
- Garnish with fresh parsley and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, blend the soup until completely smooth using an immersion or countertop blender.
- 2No need to soak the split peas overnight, but be sure to rinse them well and pick out any debris.
- 3The soup will thicken considerably as it cools. Add a splash of water or broth when reheating to reach your desired consistency.
- 4Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Adapt it for your goals.
Vegan
This recipe is naturally vegan. Just ensure your vegetable broth is certified vegan and contains no hidden animal products.
high proteinHigh protein
Serve with a side of whole-grain bread or top with toasted seeds like pumpkin or sunflower seeds for an extra protein boost.
quickQuick
To make this in an Instant Pot, sauté the vegetables, then add the remaining ingredients and cook on high pressure for 15 minutes. Allow a natural pressure release for 10 minutes.
healthyHealthy
For a lower sodium version, use a no-salt-added vegetable broth and reduce the added salt, relying on herbs for flavor.
Why this is on our healthy list.
High in Plant-Based Protein
Split peas are an excellent source of protein, which is crucial for muscle repair, immune function, and overall body maintenance.
Rich in Dietary Fiber
The high fiber content helps support digestive health, regulates blood sugar levels, and keeps you feeling full and satisfied.
Packed with Vitamins and Minerals
Carrots, celery, and onions provide essential nutrients like Vitamin A, Vitamin K, and antioxidants that support vision and immune health.
Heart Healthy
This soup is low in saturated fat and cholesterol. The fiber and potassium from the peas and vegetables can help manage blood pressure and support cardiovascular health.
Frequently asked questions
Yes, it is very healthy. It's packed with plant-based protein and dietary fiber from the split peas, which aids digestion and promotes satiety. The vegetables provide essential vitamins and minerals.