Split Pea Soup with Carrots and Potatoes That Tastes Like Cozy Weather (Even If It’s 80° Outside)

You know those recipes that make your home smell like you’ve got your life together? This is that. Split pea soup with carrots and potatoes is dirt-cheap, wildly satisfying, and secretly packed with nutrition.

It’s the kind of meal that goes from “I should cook” to “Wow, I crushed that” in under an hour. No fancy gadgets, no culinary degree, just hearty comfort in a bowl. And yes, it’s thick, velvety, and tastes even better the next day—because of course it does.

What Makes This Recipe So Good

This soup nails the three pillars of a weeknight win: budget-friendly, nutritious, and ridiculously comforting.

Split peas bring plant-based protein and fiber that keep you full without a meat coma. Carrots add sweetness, potatoes add body, and the aromatics (garlic, onion, celery) do the heavy lifting on flavor.

It’s also flexible. Want it creamy?

Blend it. Want it rustic? Leave it chunky.

You can go fully vegan or add smoked ham for that classic diner vibe. Plus, it’s a one-pot situation, which means less cleanup and more time pretending you planned this all along.

Ingredients

• 1 tablespoon olive oil (or butter)
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups dried split peas, rinsed and picked over
• 3 medium carrots, peeled and diced
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional but awesome)
• 6 cups vegetable or chicken broth (plus more as needed)
• Salt and black pepper, to taste
• 1–2 teaspoons apple cider vinegar or lemon juice, to finish
• Optional add-ins: 1 cup diced ham or smoked turkey, chopped fresh parsley, a drizzle of cream, croutons

Step-by-Step Instructions

1. Sweat the aromatics. Heat olive oil in a large pot over medium heat. Add onion and celery with a pinch of salt.

   Cook 5–6 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.

2. Season early. Stir in thyme, smoked paprika, and bay leaf. Let the spices toast for 30 seconds to wake them up.
3. Add the base. Pour in split peas, carrots, and potatoes.

   Stir to coat with the aromatic mix.

4. Broth and simmer. Add 6 cups broth. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 35–50 minutes, stirring occasionally, until peas are tender and beginning to break down.
5. Optional: Add protein. If using ham or smoked turkey, stir it in during the last 10–15 minutes to warm through and infuse flavor.
6. Adjust texture. For rustic soup, leave it as is.

   For creamy soup, use an immersion blender to blend partially or fully. Add extra broth if it gets too thick—it should be spoonable, not drywall.

7. Finish and balance. Remove bay leaf. Stir in 1–2 teaspoons vinegar or lemon juice to brighten.

   Taste and season with salt and pepper. Don’t skip this; acid is the secret handshake of good soup.

8. Serve. Ladle into bowls and top with chopped parsley, a drizzle of cream or olive oil, or crunchy croutons. Pretend it took you hours.

Storage Instructions

• Fridge: Cool completely and store in airtight containers for up to 5 days.

  It thickens as it chills; add a splash of water or broth when reheating.

• Freezer: Freeze in portions for up to 3 months. Leave headroom in containers. Thaw overnight in the fridge or gently on the stovetop.
• Reheat: Warm over medium-low heat, stirring, and adjust consistency with broth.

  Season again—salt fades in the fridge, rude but true.

What’s Great About This

• One-pot convenience: Minimal dishes, maximum payoff.
• Nutritious and filling: Plant protein, fiber, and complex carbs. Your budget and your body will high-five.
• Customizable flavor: Smoky, herby, creamy, chunky—choose your personality.
• Meal-prep friendly: Makes a big batch, reheats like a champ, tastes even better the next day. FYI, that’s rare.
• All-season comfort: Cozy in winter, still great in shoulder seasons, and honestly, who needs a calendar to eat soup?

What Not to Do

• Don’t skip rinsing the peas. Dust and debris are not seasoning.
• Don’t boil aggressively. Vigorous boiling can make peas split unevenly and stick to the bottom.

  Gentle simmer is the move.

• Don’t add acid too early. Vinegar or lemon before the peas soften can slow cooking. Add at the end for brightness.
• Don’t walk away. Stir every 10 minutes to prevent sticking. Burnt pea soup is a smell you won’t forget—IMO, not in a good way.
• Don’t over-salt at the start. Broths vary.

  Season gradually and finish to taste.

Alternatives

• Protein swap: Use diced bacon, pancetta, smoked sausage, or keep it vegan with a splash of liquid smoke.
• Herb variations: Try rosemary, marjoram, or a pinch of cumin and coriander for a different spin.
• Veggie upgrades: Add parsnips or leeks. Stir in spinach or kale at the end for greens that don’t taste like homework.
• Creaminess options: Coconut milk for a subtle sweetness, or blend half the soup for the best of both worlds.
• Broth choices: Vegetable broth keeps it vegan; chicken broth adds richness; a ham bone or smoked turkey carcass equals a flavor cheat code.
• Texture tweaks: Prefer thinner soup? Add more broth.

  Like it very thick? Simmer uncovered in the last 10 minutes.

FAQ

Do I need to soak split peas?

No. Split peas cook relatively quickly without soaking.

Rinse them well and sift out any stones. If you want faster cooking, a 1-hour soak helps, but it’s optional.

Why is my soup so thick?

Split peas break down and thicken as they cook and especially as they cool. Add hot broth or water to loosen until it reaches your preferred consistency.

Season again after diluting.

Can I make this in an Instant Pot?

Yes. Sauté aromatics on Sauté mode, then add remaining ingredients (except acid). Pressure cook on High for 12–15 minutes, natural release 10 minutes, quick release the rest.

Finish with vinegar/lemon and adjust seasoning.

Can I use red or yellow lentils instead?

They’ll cook faster, but the flavor and texture will be different—less smoky, more delicate, and thinner. If you swap, reduce liquid slightly and check doneness around 15–20 minutes.

What if my split peas won’t soften?

Hard water or very old peas can be stubborn. Keep simmering and add more liquid as needed.

Avoid adding acidic ingredients until the end. Next time, buy from a store with good turnover.

Is this soup healthy?

Very. It’s high in fiber, protein, and micronutrients from the veggies.

Keep sodium in check by choosing low-sodium broth, and you’ve got a powerhouse meal that actually tastes like comfort food.

How do I make it smoky without meat?

Use smoked paprika, a dash of liquid smoke, or a piece of smoked salt. You’ll get that campfire depth without the ham.

Can I leave the potatoes unpeeled?

Yes, if using thin-skinned potatoes like Yukon Gold. The peel adds texture and nutrients.

Just scrub well.

What should I serve with it?

Crusty bread, a simple green salad, buttered toast, or grilled cheese if you’re feeling bold. Carbs on carbs? Absolutely.

The Bottom Line

Split Pea Soup with Carrots and Potatoes is the weeknight hero you didn’t know you needed: simple, hearty, and endlessly customizable.

It’s proof that humble ingredients can deliver big comfort without big effort. Make a pot today, stash some for later, and enjoy that smug “meal prep” glow. Your future self will be very proud—and very full.