Split Pea Soup
A hearty and comforting soup made with green split peas, vegetables, and simple seasonings, simmered until thick and creamy.
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 large yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound green split peas rinsed and picked over, 454 g
- 8 cups vegetable broth or water, 2 quarts / 1.9 L
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened.
- Stir in the minced garlic and dried thyme. Cook for 1 minute more, until the garlic is fragrant.
- Add the rinsed split peas, vegetable broth, and the bay leaf to the pot. Stir everything together.
- Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to low, cover the pot, and let it simmer.
- Cook for 60 to 90 minutes, stirring every 20 minutes or so to prevent the peas from sticking to the bottom. The soup is done when the peas are very tender and have started to fall apart.
- Remove the pot from the heat and discard the bay leaf.
- Use an immersion blender to puree the soup directly in the pot until it reaches your preferred consistency. You can make it completely smooth or leave it slightly chunky.
- Stir in the salt and pepper. Taste the soup and add more seasoning if needed.
- Ladle the soup into bowls and serve warm.
Notes
The soup will thicken considerably as it cools. When reheating, you may need to add a splash of water or broth to thin it to your desired consistency.
For a non-vegetarian version, add a leftover ham bone or a smoked turkey leg to the pot with the broth. Remove it before blending.
Feel free to add other vegetables like a diced potato or parsnip along with the carrots and celery for extra flavor and body.
If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and puree until smooth. Return it to the pot to finish.