Split Pea Soup with Fresh Peas and Potatoes
Warm, comforting, and packed with nourishing ingredients, this Split Pea Soup with Fresh Peas and Potatoes is a hearty twist on the classic. Combining the earthy richness of dried split peas with tender russet potatoes, vibrant green peas, and a medley of sautéed vegetables, this soup is the ultimate cold-weather staple. Simmered in a flavorful vegetable broth with fragrant bay leaves, each spoonful bursts with wholesome goodness. Perfectly balanced with a hint of garlic, salt, and freshly ground black pepper, this vegan-friendly soup is not only satisfying but incredibly easy to make. Ready in just over an hour and served piping hot, it’s ideal for a cozy family dinner or meal prepping for the week. Top it off with fresh parsley for a burst of color and elevated flavor!
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Recipe Information
Ingredients
- 1 cup Dried split peas, rinsed and sorted
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 6 cups Vegetable broth
- 2 Bay leaves
- 2 medium Russet potatoes, peeled and cubed
- 1 cup Fresh or frozen green peas
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the rinsed split peas, vegetable broth, and bay leaves 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, and simmer for 30 minutes or until the split peas begin to soften.
Add the cubed potatoes to the pot and continue simmering for another 20 minutes, or until the potatoes are tender.
Stir in the fresh or frozen green peas, salt, and black pepper. Simmer for an additional 5 minutes.
Remove the bay leaves and taste the soup. Adjust seasoning with more salt or pepper if needed.
Serve the soup hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6021 mg | 262% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 92.0 g | 329% | |
| Total Sugars | 65.6 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 8250 mg | 176% | |
*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.
