Split Pea and Rice Soup
Warm, hearty, and brimming with flavor, this Split Pea and Rice Soup is the ultimate comfort food for chilly days. Packed with wholesome ingredients like protein-rich split peas, tender white rice, and a fragrant medley of sautéed onions, carrots, celery, and garlic, this soup delivers both nutrition and deliciousness in every spoonful. Simmered to perfection in a savory vegetable broth with aromatic thyme and a bay leaf, it develops a rich, earthy flavor that will have you coming back for seconds. Ready in just over an hour and made with pantry staples, it's a fuss-free recipe ideal for weeknight dinners or meal prepping. Garnish with fresh parsley for an extra burst of color and brightness, and serve it piping hot to truly enjoy the cozy, homemade goodness. Perfect for vegetarians and those seeking a hearty plant-based dish, this split pea soup is a satisfying meal that’s easy, nourishing, and endlessly comforting.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 cup dried split peas
- 0.5 cup white rice
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the dried split peas, rice, vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 50-55 minutes, or until the split peas and rice are tender.
Stir the soup occasionally to prevent sticking and ensure even cooking.
Once cooked, remove the bay leaf and season the soup with salt and black pepper. Taste and adjust the seasoning as needed.
Optional: Garnish each serving with freshly chopped parsley for a pop of color and flavor.
Serve hot and enjoy your Split Pea and Rice Soup!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 82.5 g | 295% | |
| Total Sugars | 56.5 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6401 mg | 136% | |
*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.
