A Healthy Split Pea Soup Recipe

2013-05-20
split pea soup recipe
Average Member Rating

(4.3 / 5)

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4 people rated this recipe

  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    203
  • Calories from Fat

    13
  • Total Fat

    1.5g
  • Trans Fat

    0.0g
  • Cholesterol

    0mg
  • Sodium

    512mg
  • Total Carbohydrates

    32.9g
  • Dietary Fiber

    13.1g
  • Sugars

    5.4g
  • Protein

    15.4g
  • Vitamin A

    27%
  • Vitamin C

    6%
  • Calcium

    4%
  • Iron

    15%
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This is the best split pea soup recipe I have. It is so delicious!

Split pea is a hearty soup and makes a great lunch or light dinner with just a piece of good bread or a salad.

Split pea or split pea and ham soup is tasty to begin with, but this recipe adds garlic and a few herbs to kick it up a bit and add layers of flavor.

I think you and your family will love it.

gluten free labelvegan labelvegetarian label

Ingredients

  • 2 cups split peas, rinsed
  • 6 cups cold water
  • 5 cups chicken broth
  • 1 carrot, finely chopped
  • 1 celery stalk with leaves, finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon sugar (optional)
  • 2 teaspoons lemon juice
  • 1 bay leaf
  • salt & pepper to taste
  • dash each of parsley, thyme, marjoram and cayenne pepper

Method

Step 1

In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.

Step 2

Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.

Step 3

Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.

Step 4

This soup freezes well. Put individual servings in the freezer for quick meals on cold days.

cooking tipsVariations:

  • Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.
  • While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.
  • Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.

soup collage

 

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  1. posted by Karen Ciancio on May 20, 2013

    These comments have been transferred from the previous version of this site:

    chicken stock

    by chris

    sounds great however im wondering how its vegan and vegitarian with chicken stock in it?

    From Karen:
    The notes below the recipe tell you to replace the chicken stock with vegetable stock to easily make this recipe vegetarian. You can buy vegetable stock in the grocery store.

    ——————————————
    Great Pea Soup

    by Marvie
    (Newfoundland)

    This pea soup is great.

    In general when I make pea soup I add 1 1/2 quarts of water per cup of dried peas but other than that I followed the recipe exactly. We don’t eat meat so I didn’t add any ham (peas are full of protein so from a nutritional point of view the ham is overkill.)It tasted great with homemade garlic bread. I’d give it a 4 out of 5.

    ———————————
    Ham changes

    by jean
    (NOVA SCOTIA, CANADA)

    BLAND /// next time you boil a ham , save some meat
    - and especially the water( stock / broth/ whatever ) – - freezes very well !!! -
    beats using chicken stock + water !!!

    ———————–

    review

    by Mark
    (Halifax, Canada)

    Delicious! I doubled the recipe, left out the celery, did not puree it, and like Jenn I only cooked the peas for an hour. I also added very generous portions of previously cooked/leftover ham which I added late in the cooking process. Wow. My girlfriend and Dad love me for this one :)

    ——————————–

    perfect pick

    by MARGARET
    (GRAND FORKS B.C.)

    HAD AN IDEA OF WHAT I WANTED FOR A PEA SOUP RECIPE, WHEN I FOUND THIS ONE, IT WAS A PERFECT PICK, WILL USE HAM THOUGH AND ADD SOME CUBED POTOES WITH MY OTHER VEGIES. THANKS GREAT WEB PAGE RATING IT 5 EVEN BEFORE I MAKE IT.

    ——————————-

    Jenn

    Great recipe! I found that it only took about an hour for the peas (instead of 1 1/2 hours) because it was starting to stick to the pot and a little longer cooking with the veggies (about an hour). Added ham at the end and it was fantastic.

    ——————————-

    Sheldon’s Version of Pea Soup

    by Shelly
    (Kamloops BC Canada)

    Must say, let the soup brew for at least 3 hours…gets better and better. I also added extra parsley and way more cut ham bitty pieces in the last hour, cut and gently diced a roma tomato, shredded some cheddar cheese and a dollop of sour creme. Shake a wee bit of dill on top! oh man….yummie!

    —————————

    Split Pea Soup Add-ons

    by DC
    (Victoria BC)

    I just finished preparing this recipe and tastes very good. I added a bit of diced ham to it and more parsley and I think this is a good finish. I will serve to my family tomorrow and see what their taste buds reply.

    ————————

    Delicious Recipe

    This is AMAZING with ham chunks and pot barley as well!