Herbed Split Pea Soup
Warm, comforting, and bursting with fresh herbaceous flavor, Herbed Split Pea Soup is the ultimate bowl of wholesome goodness. This hearty vegetarian soup combines tender split peas, aromatic vegetables like carrots, celery, and onion, and is infused with fragrant fresh herbs like thyme and parsley for a rustic and nourishing meal. A touch of smoked paprika adds depth, while an optional squeeze of lemon juice brightens each spoonful. Perfectly simmered to tender perfection, this protein-packed soup is partially blended for a creamy yet textured consistency that pairs beautifully with crusty bread or crackers. Ready in just over an hour and offering six generous servings, this one-pot recipe is ideal for cozy weeknight dinners or meal prep for the week ahead. Whether you're seeking a hearty vegan dinner or a flavorful way to warm up, Herbed Split Pea Soup delivers comfort and nutrition in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound dried split peas, rinsed and drained
- 7 cups vegetable broth
- 1 leaf bay leaf
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the rinsed and drained split peas to the pot, followed by the vegetable broth, bay leaf, thyme, parsley, salt, pepper, and smoked paprika. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 50–60 minutes, stirring occasionally, until the split peas are tender and starting to break down.
Discard the bay leaf. For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, transfer a portion of the soup to a blender, purée, and return it to the pot.)
Taste and adjust seasoning as needed. If desired, stir in lemon juice for a hint of brightness.
Ladle the soup into bowls and garnish with extra chopped parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6479 mg | 282% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 142.8 g | 510% | |
| Total Sugars | 75.9 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 8466 mg | 180% | |
*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.
