Green Split Pea Soup
Cozy up with a bowl of hearty Green Split Pea Soup, a comforting classic perfect for chilly days! Packed with plant-based protein and fiber from tender green split peas, this soup is simmered to perfection with a flavorful medley of sautéed onions, carrots, celery, and garlic. Infused with fragrant thyme and a bay leaf, each spoonful delivers rich, satisfying flavor. Whether you prefer it silky smooth or delightfully chunky, this easy-to-make soup is customizable to your tastes. Garnish with a dash of smoky paprika and fresh parsley for an added burst of flavor and color. Ready in just over an hour, this wholesome, one-pot meal is ideal for meal prep or weeknight dinners. Serve it with crusty bread for a cozy, nutrient-packed meal the whole family will love!
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Recipe Information
Ingredients
- 1 pound green split peas
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika (optional for garnish)
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Rinse the green split peas under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the rinsed split peas, vegetable broth, water, bay leaf, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 60-70 minutes, stirring occasionally to prevent sticking.
Once the peas have softened and the soup has thickened to your liking, remove the bay leaf.
Use an immersion blender to purée the soup for a smoother texture, or leave it chunky if preferred.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with a sprinkle of smoked paprika and chopped parsley, if desired.
Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 12.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
