Split Pea Soup With Carrots & Celery That Tastes Like a Hug (But Cheaper Than Therapy)

You want a dinner that cooks itself while making your kitchen smell like you actually have your life together? This Split Pea Soup with Carrots & Celery is the answer. It’s thick, savory, and wildly comforting—basically a weighted blanket in a bowl.

No fancy tricks, no culinary gymnastics. Just humble ingredients doing MVP-level work. Bonus: it costs pocket change and feeds you for days.

Why You’ll Love This Recipe

• Budget-friendly, high impact: Split peas are cheap, filling, and protein-rich.

  Your wallet and your stomach will fist-bump.

• One-pot simplicity: Minimal prep, minimal dishes, maximum satisfaction. Weeknight win.
• Customizable texture: Keep it chunky or blitz it silky smooth—your call.
• Nutritious comfort: Loaded with fiber, plant protein, and veggies. Cozy doesn’t have to mean greasy.
• Meal-prep gold: Tastes even better the next day.

  Freezer-friendly, too.

What Goes Into This Recipe – Ingredients

• 2 tablespoons olive oil (or butter for extra richness)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 2 cups dried split peas, rinsed and sorted
• 6 cups low-sodium vegetable or chicken broth (plus more as needed)
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional but awesome)
• 1–1.5 teaspoons kosher salt, to taste
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar or lemon juice (for brightness at the end)
• Optional add-ins: 1 cup diced ham or bacon; 1 potato, diced; a handful of chopped parsley; a splash of cream for richness

How to Make It – Instructions

1. Sweat the aromatics: Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened and lightly golden.

   Stir in garlic and cook 30 seconds until fragrant.

2. Season early: Sprinkle in thyme, smoked paprika, a pinch of salt, and pepper. Toast the spices for 30 seconds to wake them up.
3. Add peas and liquid: Stir in the split peas, bay leaf, and broth. Scrape the bottom of the pot to release any browned bits (free flavor).
4. Simmer low and slow: Bring to a boil, then reduce to a gentle simmer.

   Partially cover and cook 45–70 minutes, stirring occasionally, until the peas are very tender and starting to break down.

5. Adjust thickness: If it’s too thick, add broth or water, 1/2 cup at a time. If too thin, simmer uncovered 10–15 minutes more. It should be hearty, not paste-like.
6. Finish with acid: Remove bay leaf.

   Stir in apple cider vinegar or lemon juice. Taste and adjust salt and pepper. This tiny step makes the flavors pop.

7. Choose your texture: For rustic, serve as-is.

   For creamy, blend a few cups and return to the pot—or use an immersion blender for 5–10 seconds.

8. Optional flex: Stir in diced ham, crispy bacon, or chopped parsley. A drizzle of olive oil or dollop of yogurt on top? Chef’s kiss.

Storage Tips

• Fridge: Store in airtight containers up to 5 days.

  It thickens as it chills—thin with a splash of water or broth when reheating.

• Freezer: Cool completely, then freeze up to 3 months. Portion into single-serve containers for clutch lunches.
• Reheating: Warm on the stove over low heat with added liquid, stirring to prevent scorching. Microwave works too—stir halfway.

Benefits of This Recipe

• Protein-packed: Split peas bring serious plant protein, especially great for meatless meals.
• High fiber: Keeps you full, supports digestion, and helps stabilize blood sugar.

  Your future self says thanks.

• Heart-friendly: Low in saturated fat and rich in potassium and magnesium.
• Vegetable-forward: Carrots and celery add vitamins, minerals, and that classic soup sweetness and aroma.
• Low waste: Great way to use up limp celery and lone carrots hiding in the crisper. FYI, they’ll still shine.

Pitfalls to Watch Out For

• Over-thickening: Split peas absorb liquid like a sponge. Keep extra broth nearby and stir occasionally so you don’t end up with pea cement.
• Under-seasoning: Taste at the end.

  Soup needs salt to sing—especially if you skipped ham or used low-sodium broth.

• Skipping acidity: A splash of vinegar or lemon transforms “flat” into “wow.” Don’t omit it.
• High heat: Boiling hard can scorch the bottom and make the soup murky. Gentle simmer is your friend.
• Old peas: Very old split peas can refuse to soften. Buy from a store with good turnover, IMO.

Alternatives

• Smoky ham version: Add a ham bone, ham hock, or diced smoked ham at simmer.

  Remove bone before serving.

• Vegan umami: Use smoked paprika, a dash of soy sauce or miso, and a touch of liquid smoke for depth.
• Herb upgrade: Swap thyme for rosemary or add a bouquet garni with parsley stems and bay.
• Root veg boost: Add diced potato, parsnip, or turnip for extra body.
• Spice lane: Try cumin and coriander for a warmer profile, or a pinch of chili flakes for gentle heat.
• Instant Pot method: Sauté aromatics, add everything, then cook on High Pressure 15 minutes; natural release 15 minutes.

FAQ

Do I need to soak split peas?

Nope. Split peas cook relatively fast without soaking. Rinse and pick through them to remove any debris and you’re good.

Why is my soup so thick the next day?

Split peas keep absorbing liquid as they sit.

Just add water or broth when reheating until it reaches your preferred consistency.

Can I make this without oil?

Yes. Sauté the veggies in a splash of broth (adding more as needed) to keep things from sticking, then proceed as usual.

What can I serve with it?

Crusty bread, a simple green salad, or grilled cheese if you’re chasing that cozy-café vibe. A squeeze of lemon over the bowl is great, too.

How do I keep it from sticking to the bottom?

Use low heat, stir every 10–15 minutes, and make sure there’s enough liquid.

A heavy-bottomed pot helps prevent hot spots.

Can I freeze it with ham?

Yes. Ham freezes well in this soup. Thaw overnight in the fridge and reheat gently, thinning as needed.

Yellow vs. green split peas—what’s the difference?

Green peas are a bit sweeter and more common in this style of soup.

Yellow peas are milder and earthier. Both work; pick your team.

My Take

This is the kind of recipe that makes you feel competent with minimal effort. The carrots add sweetness, the celery brings that classic soup backbone, and the peas do the heavy lifting.

I’m team “finish with vinegar” and “leave it a little chunky.” Add ham if you’re feeling old-school, keep it vegan if you’re not—either way, it’s comfort food with receipts. And yeah, you’ll want leftovers.