Split Pea Soup is the ultimate comfort food, offering a hearty, nourishing, and flavorful meal that warms the soul. Made with dried split peas, aromatic vegetables, and a smoky undertone from the addition of halal-friendly smoked turkey or plant-based options, this soup is as satisfying as it is nutritious. With its creamy texture, thanks to the natural starchiness of split peas, and its robust flavors, this dish has stood the test of time as a comforting classic in kitchens around the world.
Whether you’re preparing it as a cozy weeknight dinner, a make-ahead meal, or a delicious way to repurpose leftovers, Split Pea Soup is incredibly versatile and endlessly customizable. In this guide, we’ll explore how to make the perfect Split Pea Soup from scratch, complete with tips for achieving the best texture, variations to suit different dietary needs, and creative serving ideas.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein, fiber, and vegetables, this soup is a complete meal in itself.
- Budget-Friendly: Made with pantry staples like split peas, onions, and carrots, it’s an affordable yet satisfying dish.
- Healthy: Split peas are a powerhouse of nutrients, offering plant-based protein, dietary fiber, and a variety of vitamins and minerals.
- Easy to Make: With simple ingredients and minimal hands-on time, this recipe is accessible for cooks of all skill levels.
- Customizable: Adjust the seasonings, add extra vegetables, or swap out ingredients to suit your taste preferences or dietary needs.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for meal prepping or batch cooking.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes (or less with a pressure cooker)
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Serving Size: Approximately 1 ½ cups
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 45g
- Protein: 18g
- Fat: 6g
- Fiber: 17g
- Sugar: 7g
Ingredients
For the Soup:
- 2 cups dried split peas, rinsed and sorted
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 6 cups vegetable broth or chicken broth (use low-sodium for better control over seasoning)
- 1 cup water (as needed for consistency)
- 1 smoked turkey leg or 1 cup diced smoked turkey (optional, for smoky flavor)
Optional Additions:
- 1 medium potato, peeled and diced (for extra creaminess)
- 1 cup diced ham (if using halal substitutes or alternatives)
- 1 teaspoon ground cumin (for a warm, earthy flavor)
- 1 cup chopped kale or spinach (added at the end for a nutritious boost)
Garnishes:
- Fresh parsley, chopped
- Croutons or crusty bread for serving
- Drizzle of olive oil or a dollop of sour cream (optional)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Rinse the split peas thoroughly under cold water until the water runs clear. Pick out any debris or small stones that may be mixed in.
- Dice the onion, carrots, celery, and any other vegetables you’re using. Mince the garlic and set everything aside.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
- Stir in the garlic, dried thyme, and smoked paprika, and cook for an additional 1–2 minutes, until the garlic is fragrant.
Step 3: Build the Soup Base
- Add the rinsed split peas to the pot, followed by the vegetable or chicken broth and the bay leaf. Stir to combine.
- If using a smoked turkey leg, add it to the pot at this stage. It will infuse the soup with a rich, smoky flavor.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer gently.
Step 4: Simmer the Soup
- Cover the pot and simmer for 60–75 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
- Check the consistency after about 40 minutes and add up to 1 cup of water if the soup becomes too thick.
- If you’re adding diced potatoes, add them halfway through the cooking time so they soften without disintegrating.
Step 5: Final Touches
- Once the peas have broken down and the soup has thickened, remove the smoked turkey leg and shred the meat (if using). Return the shredded meat to the pot, discarding the bone.
- Season the soup with salt and pepper to taste. Add any additional greens like kale or spinach at this point, stirring until wilted.
- Remove the bay leaf before serving.
Step 6: Garnish and Serve
- Ladle the soup into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil. Serve with crusty bread for dipping, and enjoy!
Ingredient Background
- Split Peas: These dried legumes are the star of the dish. Packed with protein and fiber, they cook down to a creamy texture, eliminating the need for cream or milk in the soup.
- Smoked Turkey: A flavorful, halal-friendly alternative to traditional ham, smoked turkey provides the signature smoky taste without compromising dietary restrictions.
- Aromatics: Onion, carrots, and celery create the flavor base of the soup, often referred to as a mirepoix in French cooking.
- Bay Leaf: Adds subtle depth and a hint of herbal flavor to the soup. Be sure to remove it before serving.
- Smoked Paprika: Enhances the smoky flavor of the soup while adding a warm, slightly sweet note.
Technique Tips
- Sort and Rinse the Peas: Always rinse and sort dried split peas to remove any debris or small stones before cooking.
- Low and Slow Simmer: Cook the soup over low heat to allow the split peas to break down gradually and thicken the soup naturally.
- Stir Frequently: Split peas can settle and stick to the bottom of the pot, so stir occasionally to prevent scorching.
- Adjust the Consistency: If the soup is too thick, add a bit of water or broth to reach your desired texture.
- Blending Option: For an extra creamy soup, use an immersion blender to puree part of the soup while leaving some texture.
Alternative Presentation Ideas
- Split Pea Soup with a Twist: Garnish with crispy fried onions, crumbled feta, or roasted chickpeas for added texture and flavor.
- Creamy Split Pea Soup: Add ½ cup coconut milk or heavy cream for a luxurious, creamy finish.
- Soup in a Bread Bowl: Serve the soup in hollowed-out bread bowls for a rustic, hearty presentation.
- Layered Soup Bowl: Top each serving with caramelized onions or a swirl of pesto for a pop of flavor and color.
Additional Tips for Success
- Use Fresh Spices: Freshly ground black pepper and high-quality smoked paprika will elevate the flavor of the soup.
- Double the Batch: This soup freezes exceptionally well, so make a double batch to save time later.
- Enhance the Smokiness: If you’re not using smoked turkey, add a splash of liquid smoke or use smoked sea salt to replicate the flavor.
- Prep in Advance: Chop the vegetables and rinse the peas ahead of time to streamline the cooking process.
Recipe Variations
- Vegetarian Split Pea Soup: Omit the smoked turkey and use vegetable broth for a completely plant-based version. Add a teaspoon of liquid smoke for that classic smoky flavor.
- Curry-Infused Split Pea Soup: Add 1 tablespoon of curry powder and a pinch of turmeric to give the soup a warm, spiced twist.
- Mediterranean Split Pea Soup: Incorporate diced tomatoes, fresh dill, and a squeeze of lemon juice for a Mediterranean-inspired variation.
- Spicy Split Pea Soup: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
- Split Pea Stew: Add extra diced vegetables like zucchini, parsnips, or sweet potatoes for a chunkier, stew-like consistency.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup thickens.
- Freezer: Split Pea Soup freezes beautifully! Allow the soup to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Healthier Twist Ideas
- Low-Sodium Broth: Use a low-sodium broth to reduce the salt content of the soup.
- Extra Vegetables: Add extra greens, such as kale, spinach, or Swiss chard, for a nutrient boost.
- Skip the Oil: Sauté the vegetables in water or broth instead of olive oil to cut down on fat.
- Legume Blend: Mix in red lentils or yellow split peas for added variety and nutrition.
Serving Suggestions for Events
- Winter Gatherings: Serve as a starter for winter dinner parties, paired with crusty bread and a fresh salad.
- Potluck Favorite: Bring a big pot of Split Pea Soup to your next potluck—it’s a crowd-pleaser that travels well.
- Soup Night: Host a soup night and pair Split Pea Soup with other classics like minestrone or tomato bisque.
- Meal Prep Lunch: Portion into individual containers for easy, grab-and-go lunches throughout the week.
Special Equipment
- Large Pot or Dutch Oven: A heavy-bottomed pot ensures even cooking and prevents scorching.
- Immersion Blender: Useful for achieving a creamy texture without transferring the soup to a blender.
- Ladle: Essential for serving the soup neatly into bowls.
Frequently Asked Questions
- Do I need to soak split peas before cooking?
No, split peas cook quickly and don’t require soaking like other legumes. Just rinse them thoroughly before using. - Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6–8 hours or on high for 4–5 hours. - What if my soup is too thick?
Add a bit of water or broth to thin it out to your desired consistency. - Can I use yellow split peas instead of green?
Yes, yellow split peas work just as well and have a slightly milder, sweeter flavor. - How do I add more protein?
Add diced chicken, smoked turkey, or halal-friendly sausage for an extra protein boost. - What’s the best way to reheat frozen soup?
Thaw it overnight in the fridge, then reheat on the stovetop over medium heat, adding water or broth if needed. - Can I make this soup spicy?
Yes, add cayenne pepper, chili flakes, or diced jalapeños for a spicy variation. - What pairs well with Split Pea Soup?
Crusty bread, garlic croutons, or a fresh garden salad are perfect accompaniments.
Conclusion
Split Pea Soup is a timeless classic that combines hearty ingredients with simple preparation for a dish that’s as comforting as it is delicious. Whether you’re enjoying it as a cozy dinner, a make-ahead meal, or a freezer-friendly option, this soup is sure to satisfy. With endless variations and serving possibilities, it’s a recipe you’ll turn to again and again. Try it today and savor the wholesome, rich flavors of this beloved dish!
Print
Classic Split Pea Soup
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Soup:
- 2 cups dried split peas, rinsed and sorted
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 6 cups vegetable broth or chicken broth (use low-sodium for better control over seasoning)
- 1 cup water (as needed for consistency)
- 1 smoked turkey leg or 1 cup diced smoked turkey (optional, for smoky flavor)
Optional Additions:
- 1 medium potato, peeled and diced (for extra creaminess)
- 1 cup diced ham (if using halal substitutes or alternatives)
- 1 teaspoon ground cumin (for a warm, earthy flavor)
- 1 cup chopped kale or spinach (added at the end for a nutritious boost)
Garnishes:
- Fresh parsley, chopped
- Croutons or crusty bread for serving
- Drizzle of olive oil or a dollop of sour cream (optional)
Instructions
Step 1: Prepare the Ingredients
- Rinse the split peas thoroughly under cold water until the water runs clear. Pick out any debris or small stones that may be mixed in.
- Dice the onion, carrots, celery, and any other vegetables you’re using. Mince the garlic and set everything aside.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
- Stir in the garlic, dried thyme, and smoked paprika, and cook for an additional 1–2 minutes, until the garlic is fragrant.
Step 3: Build the Soup Base
- Add the rinsed split peas to the pot, followed by the vegetable or chicken broth and the bay leaf. Stir to combine.
- If using a smoked turkey leg, add it to the pot at this stage. It will infuse the soup with a rich, smoky flavor.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer gently.
Step 4: Simmer the Soup
- Cover the pot and simmer for 60–75 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
- Check the consistency after about 40 minutes and add up to 1 cup of water if the soup becomes too thick.
- If you’re adding diced potatoes, add them halfway through the cooking time so they soften without disintegrating.
Step 5: Final Touches
- Once the peas have broken down and the soup has thickened, remove the smoked turkey leg and shred the meat (if using). Return the shredded meat to the pot, discarding the bone.
- Season the soup with salt and pepper to taste. Add any additional greens like kale or spinach at this point, stirring until wilted.
- Remove the bay leaf before serving.
Step 6: Garnish and Serve
- Ladle the soup into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil. Serve with crusty bread for dipping, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes (or less with a pressure cooker)
Nutrition
- Serving Size: Approximately 1 ½ cups
- Calories: 320
- Sugar: 7g
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 17g
- Protein: 18g