This Split Pea Soup is extra fabulous because it’s completely vegetarian and SO good! Hearty and full of bite-sized vegetables with a thick broth that will warm your soul and fill your belly. This is a family favorite that we make all winter long.
Split Pea Soup is not something that I would naturally be drawn to because seriously, who is? But I honestly cannot get enough of this soup. It is SO GOOD. My oldest requests this constantly all winter long. She looks forward to it all summer. It is absolutely fabulous with a thick broth thanks to the split peas cooking down. As well as lots and lots of potatoes and carrots. It is incredibly filling and even better the next day!
I know that traditionally split pea soup is cooked with a large ham bone for extra flavor, but that’s a step that I just don’t always want to have to take. Because this soup is mostly hands off, it allows for it be cooked during the busy week when you’re lacking in energy. Make a big pot and serve the family leftovers for a few days! Dinner is done!
Gather your ingredients for this wonderfully easy Split Pea Soup
Seriously, only 10 ingredients. Nothing fancy and you could even use all olive oil if you want to.
- dried green split peas
- chicken or vegetable broth
- red potatoes
- white wine
- salt + pepper
- olive oil
Let’s make it!
This process is really quite simple. Well, actually, I simplified it from the previous recipe. Start with melting your butter and olive oil together in a large soup pot. Toss in the onions and carrots and cook for a few minutes, stirring around with the salt and pepper. This helps soften and cook the veggies just a little bit before they are fully cooked in the broth.
Then, pour in the broth and wine and bring to a boil. Stir in the split peas and potatoes. Bring it to a boil again. Wait for it- this is the best part- turn the heat down, partially cover and walk away for 45 minutes! Maybe come back just a few times times to give it a stir. That’s it! It’s done! Once the split peas are tender, it’s time to eat!
Notes & tidbits
This soup is like many other soups where it just gets even better with time! So definitely serve as leftovers for a few days.
Now, I have not tried this, but I think you could totally freeze leftovers.
- 6 Tablespoons salted butter
- 3 Tablespoons olive oil
- 2 large onions, peeled and diced
- 6-8 medium carrots, peeled and chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound green split peas, rinsed and drained
- 6-8 medium red potatoes, scrubbed and diced
- 11 cups unsalted vegetable or chicken broth
- 1 cup white wine
- grated parmesan cheese for serving
- In a large soup pot over medium-high heat, melt the butter and olive oil together. Stir in the onions and carrots with the salt and pepper. Cook for 5 minutes, stirring often.
- Pour in the broth and wine and bring to a boil. Stir in the split peas and potatoes and bring to a boil again. Once boiling, reduce the heat to low, partially cover the pot and cook, stirring occasionally until the split peas are soft, about 45 minutes.
- Serve with a sprinkling of grated parmesan.
This makes wonderful leftovers!
Recipe barely adapted from Kyra Alex
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 309
Nutritional information is only an estimate.