Easy Split Pea Soup Recipe
Warm, comforting, and easy to prepare split pea soup recipe. This is one of the best easy split pea soup recipes out there!
Remember when we talked about slop? This is green slop. Ben affectionately refers to certain food as slop…I think it’s the Marine in him. Looks aside, this easy split pea soup recipe is a hearty soup that will satisfy you and won’t break the bank. It’s thrifty (and delicious) slop!
What makes this soup something special is a really flavorful bay leaf. One might wonder why in the world you put a little green leaf into a gigantic pot of soup, only to take it out again before eating the soup. One might wonder if you are a crazy person. But then…give them a taste of this easy split pea soup and they will understand the subtle yet essential flavor that this simple bay leaf imparts. It is key.
Add carrots, celery, onion, and ham and you have a quick and easy nutritious meal. Serve it with warm crusty homemade bread.
If you’re a vegetarian, this soup would be delicious without the ham. If you aren’t a vegetarian and happen to have a ham bone lying around (or in your freezer), throw that in and this soup with be taken to a whole new level. If you prefer a smoother soup, use a blender or a hand-held immersion blender to give it a quick purée (before you add the ham).
Used in this recipe:
This soup would be fantastic with this homemade ciabatta from Brown Eyed Baker!
- 1 teaspoon olive oil
- one medium yellow onion, diced (about 1 cup diced onion)
- 2-3 medium carrots, diced (about 2 heaping cups)
- 2 stalks of celery, diced (about 1 cup)
- salt and pepper to taste
- 2 cups dried split peas, sorted and rinsed
- 6 cups water
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dry thyme
- 8 ounces diced ham, and/or ham bone
- 2-3 tablespoons chopped fresh parsley
- In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, salt and pepper. Go easy on the salt, remembering that you will be adding ham later. Cook until onions are translucent and vegetables begin to soften, about 10 minutes.
- Add in rinsed peas, water, bay leaf, and thyme. Stir to combine and bring to a boil. Reduce heat to medium-low, and simmer, partially covered for 50-60 minutes, stirring occasionally, until peas and vegetables are soft.
- Add ham and parsley, stir to combine, heat until warmed through. Remove bay leaf prior to serving. Taste and season with salt and pepper as needed.
- Go ahead and use those stalks of celery in the middle of the bunch, and include the leaves. They’ll add extra flavor.
- If using a ham bone, add that when you add the peas and water, so it can simmer in all that good ham flavor. If you’re using ham cubes or leftover ham, wait until the end to add it. It becomes tough and flavorless if you simmer it with the soup the whole time.
- Not a meat eater? This soup is perfect for vegetarians or vegans. Just leave the ham out and replace the water with vegetable broth.
Nutrition Information:Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 186Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 674mgCarbohydrates: 19gFiber: 7gSugar: 4gProtein: 19g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He’s not a lover of the green slop…
Changes I would make: None! If I’m feeling crazy, I add a touch of cumin. Because it is one of my favorites. Also, leave the ham out if you want to make this vegetarian. It will still be more than satisfying.
**photos updated September, 2019