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Vegetarian Split Pea Soup

A comforting and nourishing soup made with split peas, fresh vegetables, and aromatic spices, perfect for busy weeknights or cozy family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups finely diced yellow onion (about 2 medium onions)
  • 1.5 cups finely diced carrot (about 4 carrots)
  • 1.5 cups finely diced celery (about 4 stalks)
  • 1 tablespoon minced garlic (about 4 cloves)
Fats and Seasonings
  • 1/4 cup olive oil The base of our aromatic mixture.
  • 1 tablespoon Italian seasoning A fragrant blend of herbs.
  • 1.5 teaspoons ground cumin Adds subtle warmth.
  • 1 teaspoon dried thyme Adds comforting herb flavor.
  • 1/8 teaspoon red pepper flakes For a gentle kick.
  • 2 teaspoons salt Adjust to taste.
  • 1 teaspoon pepper Adjust to taste.
Soup Base
  • 8 cups vegetable stock (2 containers of 32 ounces each)
  • 1.5 cups green split peas Nutty and hearty.
  • 2 bay leaves dry For infusing flavor.
  • 1 lemon optional, for juice and zest Brightens flavor.

Method
 

Preparation
  1. In a large, heavy-bottomed pot, heat 1/4 cup of olive oil over medium heat.
  2. Add 2 cups of finely diced yellow onion, 1.5 cups of finely diced carrots and 1.5 cups of finely diced celery.
  3. Season with 2 teaspoons salt and 1 teaspoon pepper. Cook until the vegetables are soft and the onion is golden, about 7-9 minutes.
Cooking
  1. Stir in 1 tablespoon of minced garlic, 1 tablespoon of Italian seasoning, 1.5 teaspoons of ground cumin, 1 teaspoon of dried thyme, and 1/8 teaspoon of red pepper flakes.
  2. Cook for about 1 minute, letting the spices bloom.
  3. Add 8 cups of vegetable stock, 1.5 cups of rinsed green split peas, and 2 bay leaves. Bring to a boil.
  4. Reduce heat to low and simmer uncovered for 60-90 minutes, stirring occasionally.
  5. Once the split peas are tender, discard the bay leaves.
Finishing Touches
  1. For a creamier texture, scoop out 2 cups of the soup and blend until smooth, then return to the pot.
  2. Zest and juice the lemon, and add about 1 teaspoon of zest and 2 tablespoons of juice to the soup.
  3. Taste and adjust seasoning with extra salt and pepper if needed.
  4. Ladle the soup into bowls and serve with a sprinkle of fresh parsley or thyme.
  5. Optional: Top each serving with grated Parmesan cheese.

Notes

Pea soaking is optional but can speed up cooking. Customize with diced potatoes or spinach for extra nutrition. Adjust red pepper flakes based on desired spice levels.