Split Pea & Veggie Soup – A Cozy, Hearty Bowl You’ll Make on Repeat

There are days when all you want is a warm bowl of something simple, filling, and good for you. This split pea and veggie soup hits that mark without trying too hard. It’s earthy, creamy without cream, and loaded with vegetables that make it a full meal in a bowl.

Whether you’re cooking for a quiet weeknight or prepping lunches for the week, this soup is easy to love. It’s budget-friendly, comforting, and the kind of recipe you’ll come back to over and over.

What Makes This Special

This soup leans on humble ingredients but delivers big flavor. Split peas break down as they cook, turning the broth naturally thick and velvety—no blending required.

You get a mix of classic aromatics like onion, garlic, and celery along with carrots, potatoes, and a hint of lemon to brighten everything up. It’s hearty enough to stand alone, but still light enough to leave you feeling good. Plus, it keeps beautifully, so it’s ideal for meal prep.

What You’ll Need

• 1 tablespoon olive oil (or butter)
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 3 garlic cloves, minced
• 2 cups dried green split peas, rinsed and picked over
• 1 medium Yukon gold potato, diced (optional but recommended)
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (adds depth)
• 6 cups vegetable broth (or water, plus extra salt to taste)
• 1 tablespoon lemon juice (to finish)
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish (optional)
• Crusty bread, for serving (optional)

Step-by-Step Instructions

1. Prep your vegetables. Dice the onion, celery, carrots, and potato.

   Rinse the split peas under cold water and remove any small stones if you find them.

2. Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.
3. Add garlic and spices. Stir in the garlic, thyme, and smoked paprika.

   Cook for 30–60 seconds, until the garlic smells toasty and the spices bloom.

4. Build the base. Add the split peas, potato, bay leaf, and broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
5. Simmer gently. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 45–60 minutes, stirring occasionally, until the peas are tender and the soup is thick.

   Add more broth or water if it gets too thick.

6. Season and brighten. Remove the bay leaf. Stir in lemon juice. Taste and season well with salt and pepper.

   If you want a smoother texture, mash some of the soup against the pot with a spoon or use a quick immersion blend.

7. Serve warm. Ladle into bowls and top with chopped parsley. Add a drizzle of olive oil or a spoon of yogurt if you like. Serve with crusty bread for dunking.

How to Store

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

  The soup will thicken as it sits; add a splash of water or broth when reheating.

• Freezer: Freeze in portioned containers for up to 3 months. Leave a little room at the top for expansion. Thaw overnight in the fridge or gently reheat from frozen on the stove with extra liquid.
• Reheating: Warm on the stove over low heat, stirring often.

  Add water or broth to loosen to your preferred consistency.

Why This is Good for You

• Protein and fiber-rich: Split peas offer plant-based protein and fiber that keep you full and support digestion.
• Steady energy: Complex carbs from peas and potatoes provide slow, steady fuel without a crash.
• Low in fat, big on nutrients: You get vitamins A and K from carrots, potassium from potatoes, and antioxidants from onion and garlic.
• Heart-friendly: The fiber and low saturated fat content make this a smart choice for heart health.

Common Mistakes to Avoid

• Skipping the rinse: Always rinse split peas to remove any dust or debris. It also helps them cook more evenly.
• Cranking the heat: Boiling too hard can make the peas break down unevenly and stick to the bottom. Keep it at a gentle simmer.
• Under-seasoning: Split peas need enough salt and acid to shine.

  Taste at the end and adjust with salt, pepper, and lemon.

• Ignoring liquid levels: This soup thickens as it cooks. Keep extra broth or water handy to maintain a spoonable texture.
• Adding tomatoes too early: Acid can slow the softening of legumes. If you add tomatoes or vinegar, do it toward the end.

Variations You Can Try

• Smoky comfort: Add 1–2 teaspoons of liquid smoke or stir in diced smoked tofu or tempeh for a plant-based “ham” vibe.
• Herb-forward: Swap thyme for rosemary or add a handful of chopped dill at the end for a fresh twist.
• Curried version: Replace smoked paprika with 2 teaspoons curry powder and 1/2 teaspoon ground cumin.

  Finish with coconut milk for extra creaminess.

• Green boost: Stir in a few cups of baby spinach or chopped kale during the last 5 minutes of cooking.
• Extra veg: Add diced parsnips, leeks, or fennel for more depth. A cup of frozen peas at the end adds sweetness and color.
• Meaty option: If you eat meat, sauté diced bacon or ham at the start, then cook the veggies in the rendered fat for classic flavor.
• Grain add-ins: Stir in cooked barley or farro at the end for a heartier bowl.

FAQ

Do I need to soak split peas?

No soaking is required for split peas. They cook faster than whole dried beans.

Just rinse and simmer until tender.

Can I make this in a slow cooker?

Yes. Add all ingredients except the lemon and parsley to a slow cooker and cook on Low for 7–8 hours or High for 4–5 hours. Stir in lemon juice at the end and adjust thickness with extra broth if needed.

Can I use yellow split peas instead of green?

Absolutely.

Yellow split peas are slightly sweeter and cook in a similar timeframe. The color will be different, but the texture and flavor are still great.

How do I prevent the soup from sticking or scorching?

Keep the heat low, stir occasionally, and make sure there’s enough liquid. A heavy-bottomed pot helps distribute heat evenly.

What if my soup is too thick?

Thin it with hot water or broth, a little at a time, until it reaches your preferred consistency.

Taste and re-season after thinning.

Is this soup gluten-free?

Yes, as written it’s naturally gluten-free. Just make sure your broth is certified gluten-free if you need to be careful about cross-contamination.

Can I freeze it with potatoes in it?

Yes, though potatoes can soften more after freezing. Dice them small and expect a slightly creamier texture when reheated.

How can I add more protein?

Stir in cooked lentils, white beans, or diced tofu near the end.

If you eat meat, shredded chicken or ham works well too.

What can I serve with it?

Crusty bread, a simple green salad, or a grilled cheese sandwich make great sides. A splash of chili oil or a dollop of yogurt on top adds a nice finish.

In Conclusion

Split Pea & Veggie Soup is the kind of recipe that quietly earns a spot in your regular rotation. It’s affordable, nourishing, and easy to customize with what you have on hand.

Make a big pot on Sunday, and you’ll have cozy, satisfying meals ready all week. Simple ingredients, solid technique, and reliable results—there’s a lot to love in this bowl.