This delicious and high-fiber split pea soup is made using dried yellow and green split peas. It causes rib pain! Vegetable broth can be used to make it vegan.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 40 mins |
| Total Time: | 3 hrs |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups chopped carrot
- 2 cups finely chopped celery
- 1 ½ teaspoons minced garlic
- 1 cup yellow split peas
- 1 cup green split peas
- 8 cups fat-free chicken broth
- 1 ½ teaspoons salt-free seasoning blend (such as Mrs. Dash®)
- 1 teaspoon salt
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Stir in broth, split peas, and seasoning blend; cover and bring to a boil. Reduce the heat and simmer, stirring frequently, until peas are tender, about 2 1/2 hours. Purée with an immersion blender and serve.
Reviews
Delicious. I made this in the instapot, and after reading comments I cut the liquid by one cup, and used chicken broth. I don’t eat pork so I just left that out. I let the pressure release over time. Whole family loved this. Served with a crusty loaf of 3 cheese semolina bread.
The soup was very flavorful. I followed the recipe but made the following changes; I used Dash original for the seasoning and added extra, added a bit of soy sauce and I only used 1 onion since some of the reviews said it had a strong onion flavor using the 2 cups. I puréed the soup once it cooled down.
Great recipe. I love split pea soup and have always made it with ham, but I’m trying to be healthier. This was just as satisfying and delicious. I recommend adding a teaspoon of pepper, a teaspoon of cumin and a pinch of hot red pepper flakes. (Also, it usually only takes about 1 hour to cook through completely.)
Creamy savory soup; delicious! A couple modifications… included two cups of diced ham, 3 bay leaves, a few whole black peppers. For added flavor I added pinches of all-spice, mild curry and crushed red chili. This was the first time I did not need to use a hand wand to puree…maybe because I picked up “organic” yellow split peas??
This is the best ever. I’ve made it twice. Added dried thyme, fresh parsley and sage. I’m going to do what one reviewer did: puree most of it but leave a bit of it chunky. Excellent flavor.
I made it as written except for the olive oil. And I used my crock pot. Used the high setting for 5 hours. One thing that I am wondering about – all the peas fell to the bottom of the pot. When it was done I kept stirring it but my peas were still on the bottom. So I left it in the crock pot all night (on off) & when I looked at it, everything was normal. Not sure what happened. The soup was the best I’ve had!!
As recommended, I soaked my peas overnight. For those who pay attention of their daily sodium intake (eg. DASH DIET), replace 8 cups of chicken broth + 1 tsp salt by 8 cups of water + 3 Tbsp of Nutritional yeast seasoning. You’ll be reducing the Sodium for the whole meal by about 6 000 mg! The soup was delicious
Followed the recipe exactly as written, cam out wonderful.
I have made pea soup in the past, but this recipe is the best! thumbs up from all in the family. We have a daughter who is vegan so I made with the vegetable broth instead. You could even had ham for those meat lovers.
I made a couple of tweaks, but this was a substantially good recipe. Will make again
Indeed, this soup is delicious! Easy and relatively quick to make and let sit on the stovetop for a healthy family meal. I will make this again!
Never thought pea soup would be so good made with low sodium.
I soaked the peas overnight and cooked this in my instant pot. I put the carrots onions garlic and celery in the pot with some bacon grease and put it on sauté for a few mins, stirring often until the onions were translucent. Then I added everything else and put it on pressure cook high for 10 mins. It probably only needed about 6 mins because the peas were mush after 10. I then used my immersion blender to purée the soup. Perfect and fast!
Can’t wait to eat it up so I can make more!! I did ad bay leaves and a couple black cardamom pods
This was an amazingly delicious soup. I did not soak peas overnight. I rinsed them and put everything in the pot at one time. Cooked for approximately 2 hours . I will definitely make this again.
My husband cut the chicken in smaller pieces, it cooked faster. This is a great recipe, praise Jesus!!! The chicken was actually tender and delicious!!!
We had never had split pea soup, but were wanting to add more lentils to our diet so I’m glad I found this recipe. I stuck to procedure, but I definitely changed a couple ingredients and spiced mine up a bit more. I think it would be too bland without the added spices, but that is just preference. First, I used gee instead of the oil to cook onions, etc. I added several spoons (not measured exactly) of rosemary and ginger (probably 1 tablespoon). I also used a spiced salt blend. In addition, we were out of celery so I did about a 1/2 cup extra of carrot, about 1/2 cup of dried celery & some celery seed. I liked it so much that I sent out pictures and now have family members asking which recipe I used and what I added so they can give it a go. We will definitely make this again.
This soup is fabulous. I followed the directions except for the non-salt seasoning. I didn’t have any, so I used dried thyme. The soup disappeared too quickly, so I’m going to be making it again this weekend.
Simple and delicious! It didn’t seem necessary, to me, to puree and return it back to heat. It’s still turned out delicious. Thanks!
Taste so great it was worth the wait. Add some extra for a kick and it did the trick.
Very good, made it as-is the first time. 2nd time, added one chopped, large leek and 1 bay leaf which made it 5 star.