Recipe: Easy Split Pea Soup

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Whether fall is officially here or not I think anytime is a good time for some hearty, tasty soup! And this soup is so darn easy that my 6-year-old practically made it by herself (with close supervision of course). All I had to do was chop an onion and garlic…oh and buy the ingredients andRecipe Easy Split Pea Soup from 100 Days of Real Food help her read the recipe, but she pretty much did the rest. So the point is if a child can make this soup then so can you. :) And the best way to get your own child to possibly eat this pea green soup is to get them involved in making it with you. I suppose topping the soup off with chopped hot dogs or bacon might help lure them in as well. My other daughter, who is the pickier one, didn’t dig right into this soup like I had hoped. But as soon as she saw the bacon (which is her fav!) floating in there she ate a decent sized portion of the soup, which made me happy. So without further ado here it is!

 

4.5 from 2 reviews
Easy Split Pea Soup
Serves: 8 (enough to freeze some leftovers)
 
Adapted from Emeril Lagasse
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • ¼ teaspoon salt (if you are using store bought chicken broth that is already salted only use ⅛ teaspoon)
  • Pepper, to taste
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 pound dried green split peas, picked over and rinsed
  • 8 cups chicken stock or broth (we LOVE homemade stock, which is very easy to make in your slow cooker with leftover chicken bones)
  • 1 cup milk
  • Hot sauce, to taste
  • Recommended toppings and accompaniments: organic (and/or local) chopped bacon, ham, sausage or hot dogs plus homemade whole-wheat biscuits or toast on the side
Instructions
  1. Heat the oil over medium heat in a large soup pot.
  2. Add the onions and season with salt and pepper.
  3. Once the onions have softened add the garlic, bay leaf, split peas and cook, stirring, for 1 minute.
  4. Add the broth/stock and bring to a boil, then reduce the heat to medium-low. Simmer and stir occasionally for 45 minutes or until the peas are tender.
  5. Remove soup pot from heat, discard the bay leaf, and puree using a hand-held immersion blender. The soup may be pureed in batches in a freestanding blender as well.
  6. Stir in the milk and hot sauce (if desired) and ladle warm soup into bowls. Add your favorite topping and enjoy!

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55 comments to Recipe: Easy Split Pea Soup

  • [...] of magical. In the old days when I would make big double batches of soup (like butternut squash or split pea) and it came time to puree the soup I would make a HUGE mess transferring it in batches to my [...]

  • julie

    I make split pea soup all the time and my soup is so popular that people request it at work. It never lasts. I never add milk and I don’t puree it either…I do add some oregano, celery and carrots and always make it with any left over pork. I also will make it with bacon or hamhocks. It is so good that once when I made it I put some in a paper cup and sent my kids outside with it only to have them return with about 10 more requests from neighborhood kids who have never tried it before and a stranger who happened to comment on how good the soup looked as he was walking by all the kids eating it was offered a cup and he couldn’t stop complimenting me on it so I gave him the recipe to take home so his wife could make it to. I always make a huge pot of it so I like to add a couple extra bayleaf to mine. It’s a great hearty soup on these chilly winter nights…full of iron too!

  • i have never made spit pea soup this way but today i will go & make some now Thank You

  • Lesley Jennings

    Hi I was wondering if you have a recipe for homemade organic vegetable stock as my husband is vegetarian and I don’t like using the stock cubes from the shops which have flavour enhancers in them, I have made the chicken stock but would like to make soup for both of us thanks

  • Erin

    I adapted this recipe for slow cooking since I’ve done many soups (including split pea) with it. so no troubles there. I tripled the garlic and added some curry ingredients to kick it up a notch because that’s how I role.
    Also, I omitted the milk. it’s not needed to achieve a desirable thick consistency in pea or bean soups. Very good basic recipe. nice.

  • Douglas

    I use lots of onions and carrots and so have lots of peels and trimmings. Add those to celery trimmings and maybe an extra rib or two), and a few herbs, and boil it all in pasta or potato water, and presto! instant veggie stock. I always put in a couple smashed cloves of garlic and a couple bay leaves and dill, but use whatever herbs you like or will go with the dish you’re using the stock in. Sometimes I will add green bean ends and sometimes tomato bits, etc. Just don’t use trimmings from the cabbage family and no fennel. I’ll save all the trimmings and then on Saturday, do the boiling and I have anywhere from 4-6 cups of stock to use during the next week. This kind of veggie stock is really good for bean soups (including split pea!) and others where the broth isn’t a major flavor.

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