Nothing warms the soul like a comforting bowl of split pea vegetable soup. This hearty and nutritious dish combines tender split peas with a variety of fresh vegetables, creating a soup that is both filling and flavorful. With a touch of heat from red pepper flakes and aromatic bay leaves, this soup is perfect for cold days or whenever you’re in the mood for something wholesome. Whether served on its own or with a splash of cream, this soup makes for a satisfying and nourishing meal that’s both delicious and easy to make.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cups carrots (about 4-5 carrots), chopped
- 1 cup celery (about 2 stalks), chopped
- 3 cloves garlic, minced
- ½ teaspoon onion powder
- 1 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
- 3 cups yellow potatoes (one pound), chopped
- 2 cups dried green split peas (one pound), rinsed and sorted
- 9-10 cups lower-sodium chicken broth
- 3 whole bay leaves
- Half and half, to serve (optional)
Instructions:
- Cook the Veggies: In a big saucepan, warm the olive oil on medium heat. Toss in the diced onion, carrots, and celery, cooking for 5 to 7 minutes until they begin to soften. Add the minced garlic and sauté for another minute, allowing the aroma to develop.
- Season the Base: Add the onion powder, red pepper flakes, a pinch of kosher salt, and freshly ground black pepper. Mix everything together and continue cooking for an additional minute to let the flavors blend.
- Add the Potatoes and Split Peas: Add the chopped yellow potatoes and rinsed split peas to the pot, stirring everything together.
- Pour in the Broth: Pour in the chicken broth, starting with 9 cups and adding more later if needed. Drop in the bay leaves, then bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Simmer the soup for about 45-55 minutes, or until the split peas and potatoes are soft and the soup has thickened. Stir occasionally to prevent sticking and add more broth if the soup becomes too thick.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, pepper, or red pepper flakes if desired. Remove the bay leaves before serving.
- Serve: For an extra creamy finish, stir in a splash of half and half just before serving, or serve it on the side for those who prefer a richer soup. Enjoy the soup hot with crusty bread or on its own for a wholesome, cozy meal.
Conclusion:
This split pea vegetable soup is a delicious and comforting dish that’s packed with nutrition and flavor. The combination of split peas, tender vegetables, and savory seasonings makes it a satisfying meal that can easily be made ahead and enjoyed throughout the week. Whether you’re looking for a cozy dinner or a healthy lunch, this soup is a perfect choice, especially when paired with a slice of warm, crusty bread.
Hearty Split Pea Vegetable Soup: A Cozy and Nutritious Meal
This hearty split pea vegetable soup is made withtender split peas, potatoes, carrots, and celery, all simmered in a savorybroth. A splash of half and half adds optional creaminess to this nutritiousand comforting dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cups carrots about 4-5 carrots, chopped
- 1 cup celery about 2 stalks, chopped
- 3 cloves garlic minced
- ½ teaspoon onion powder
- 1 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper to taste
- 3 cups yellow potatoes one pound, chopped
- 2 cups dried green split peas one pound, rinsed and sorted
- 9-10 cups lower-sodium chicken broth
- 3 whole bay leaves
- Half and half to serve (optional)
Instructions
- Cook the Veggies: In a big saucepan, warm the olive oil on medium heat. Toss in the diced onion, carrots, and celery, cooking for 5 to 7 minutes until they begin to soften. Add the minced garlic and sauté for another minute, allowing the aroma to develop.
- Season the Base: Add the onion powder, red pepper flakes, a pinch of kosher salt, and freshly ground black pepper. Mix everything together and continue cooking for an additional minute to let the flavors blend.
- Add the Potatoes and Split Peas: Add the chopped yellow potatoes and rinsed split peas to the pot, stirring everything together.
- Pour in the Broth: Pour in the chicken broth, starting with 9 cups and adding more later if needed. Drop in the bay leaves, then bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Simmer the soup for about 45-55 minutes, or until the split peas and potatoes are soft and the soup has thickened. Stir occasionally to prevent sticking and add more broth if the soup becomes too thick.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, pepper, or red pepper flakes if desired. Remove the bay leaves before serving.
- Serve: For an extra creamy finish, stir in a splash of half and half just before serving, or serve it on the side for those who prefer a richer soup. Enjoy the soup hot with crusty bread or on its own for a wholesome, cozy meal.