Pea Soup
This classic Pea Soup is thick, comforting, and full of savory flavor, made with split peas, simple vegetables, and pantry staples. Slow-simmered until creamy and satisfying, it’s a budget-friendly, nourishing soup that’s perfect for cozy dinners, meal prep, and leftovers that taste even better the next day.
Ingredients
- 1½ cups dried split peas green or yellow, rinsed
- 1 medium onion finely diced
- 2 carrots diced small
- 2 celery stalks diced
- 2 cloves garlic minced
- 6 cups vegetable or chicken broth
- 1 tablespoon olive oil or butter
- 1 bay leaf
- ½ teaspoon dried thyme or mixed dried herbs
- Salt and black pepper to taste
- Optional Add-Ins
- Crushed red pepper flakes or cayenne
- White beans or lentils extra protein
- Lemon juice for finishing
Instructions
- Rinse split peas under cold water until the water runs clear. Set aside.
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add split peas, broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat to a gentle simmer.
- Cover partially and cook 45–60 minutes, stirring occasionally, until peas are very tender and breaking down.
- Remove bay leaf.
- Blend partially or fully with an immersion blender, if desired.
- Season with salt and black pepper to taste and serve warm.
Notes
- Split peas need time—don’t rush the simmer.
- Season gradually; peas need enough salt to shine.
- The soup thickens significantly as it cools.
- A splash of lemon juice brightens the finished soup.