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  • Simple & Satisfying Split Pea Soup

    When I think "exciting" I think "split pea soup". Don't you? I mean, they are all green, and dried and...have this reputation of being....well, split peas. 

    Still excited? I am!! Why? Because split peas have it going on. In 1 cup cooked split peas...

    • High in fiber: 16 g of it!! keep yourself healthy and light...
    • Packed with Protein: a whopping 16 g of plant-powered-pea-protein (sat that 10x's fast...)
    • Low in Fat: Not that I keep track of this, but it is worth noting if you are into that kinda thing. 
    • Potential Contender for Halloween Fare: Green Soup. That's all I am sayin'. The also come in the yellow variety.
    • Flavor: Savory, simple, and plain delicious. If you like lentils, you'll love split peas.
    • Cheap: at slightly less than $2.00/lb for organic split peas, you have no reason not to throw some into your basket/cart next time you're at the grocery.

    Are you convinced yet?? Well, neither was I. Seriously, the only reason why I made this soup in the first place was a request from this old, cranky man I know, and he keeps sleeping on our couch, eating the food in the fridge, and dropping crumbs everywhere. Juuust kidding-it was my boyfriend. Funny...

    As I was making this, I honestly had nooo idea what to expect. No idea, other than pictures I saw online, what this soup was supposed to look like. I tried licking my laptop screen to get an idea of how it would taste, but no dice.

    So I'll cut to the chase: the finished product was amazing. It knocked our socks off with how good it was: simple, savory, satisfying and comforting. It reminded me of my grandma's signature bean soup (made with ham hocks, ham and who knows what kind of stock she uses...needless to say, I think she'd be proud of this split pea soup!).

    This soup is so, so easy to make with simple, on-hand ingredients. It smelled amazing while cooking, and honestly didn't really taste like peas (I kinda hate peas...). It took me about 20 minutes to put it all together. The hardest, and longest, part was waiting for this soup to cook, and skimming the surface a few times during cooking to get any gnarly bits/foam out (nothing too scary, this happens when you cook beans and lentils and pulses and legumes and anything that is natural with short chain/oligosaccharides...so there!!). A perfect task for a gloomy, cold October evening if you ask me....

    Official Title: Legume Foam Skimmer. I think it has a nice ring to it. 

    Be sure to chop all your veggies up roughly the same size so they cook evenly. Also, if you prefer a thinner soup, simply add more stock. The peas and potatoes really do absorb a ton of liquid, so adjust as needed. Similarly, if you'd like, reduce the amount of split peas. The first time I made the soup, I used 1 1/3 cups, and the soup was the perfect consistency for me with using the full 8 cups of vegetable stock. The second time I made it, I followed the original recipe exactly, using 1 lb, or 2 cups split peas, and found the soup to be very thick (but still declicious). If this happens to you, and you'd like a thinner soup, simply stir in some more stock....no big deal. The soup does thicken, regardless, once chilled. As stated, just thin out with more vegetable stock, if desired, the next day. 

    Please use the best veggies you can get your hands on for this simple soup! Local, organic, fresh...whatever you can find. With simple dishes like this, it really makes a big difference. Lastly, I opted for adding 1 big stalk of diced fresh celery from our CSA for extra savory-factor, and am really glad I did. However, it is totally optional-up to you.

    Happy Soupin'!!



    Split Pea Soup // plant-based; vegan; gluten-free; soy-free; nut-free; sugar-free // makes about 12 cups, or enough for 6-8 generous servings //

    • 1 cup onion, about 1 medium or 1/2 large onion, diced medium-fine
    • 2-4 cloves garlic, minced (I like lots of garlic, so used 4 cloves)
    • 1 large celery stalk, diced into small 1/4" pieces
    • 1 1/2 tsp sea salt (start with 1 tsp, and adjust-I found 1 1/2 tsp to be on the salty side)
    • 2 TB olive oil
    • 1/2-1 tsp dried oregano, using more for a more savory soup
    • 1/2 tsp freshly cracked black pepper
    • 2 heaped cups carrots, chopped into medium pieces 
    • 1 to 1 1/2 cups yellow or red-skinned waxy potatoes, diced into medium sized cubes
    • 1 1/3 to 2 cups split peas, rinsed and picked over for stones, broken peas or the like
    • 8 cups vegetable stock (I use this concentrate, and love it!)

    1. In a large pot, preferrably heavy-bottomed to prevent scorching while the soup cooks, heat the 2 TB olive oil. Add the onions, celery, garlic, salt, pepper and oregano. Cook for 7-10 minutes on low-medium, until the onions are transparant and garlic is soft. 

    2. Meanwhile, wash and chop the remaining vegetables. Rinse and pick-over the peas. Add to the onion mixture, and pour stock over. Stir to combine everything, and bring to a boil with the lid off. Turn down to a steady simmer, with the lid off or half-way propped off. 

    3. Stir the soup occasionally to make sure it isn't scorching, and skim any foam off the top with a big spoon. Simmer for about 40 minutes, or until the peas are tender. Some peas may be a bit al dente, but that's ok-they provide texture, and soften up over time. 

    4. With an immersion blender, pulse a few times to partially puree the soup, but leave ample veggie chunks for texture. Alternatively, transfer 2-3 cups of the soup into a blender, and pulse a few times to puree. Add back to the pot, stir, adjust seasonings, and enjoy with your favorite toasted bread. Lasts up to 3 days in the fridge, and could be frozen, but the vegetables will be mushy after thawing.



    Them veggies and peas and stuff....get the good ones for this soup! Wait, ALWAYS get the good veggies!!The Powerful Split, Dried Pea:Chop the onion, garlic, celery...and sautee it for a good amount of time with salt, pepper and oregano. This forms a flavorful base for the soup, so don't skimp on time or crank the heat! Low n' Slow....after:Chop the carrots and potatoes, taking time to make them roughlt the same size for even cooking:

    Now, all into the pot...Simmer for about 40 minutes, until the peas are all tender (some will be a bit firmer-they'll get with it, I promise!). Pulse with an immersion blender or scoop 2-3 cups into a regular blender, and pulse a few times. This makes a creamier base for the other veggies to swim in. And you're done! 

    Way to go. You have pea soup...how do you feel? Good? Well, you should.