Here’s a classic version:
🍲 Classic Pea Soup Recipe (Split Peas)
Ingredients (serves 4–6)
-
1 cup dried split peas (green or yellow), rinsed
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
2 carrots, chopped
-
2 celery stalks, chopped
-
4 cups vegetable or chicken broth
-
1–2 bay leaves
-
½ tsp dried thyme (optional)
-
Salt and black pepper to taste
-
1 tbsp olive oil or butter
-
Optional: diced ham or smoked bacon for extra flavor
Instructions
-
Prep the peas: Rinse split peas under cold water. No need to soak.
-
Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
-
Add peas & broth: Stir in the peas, broth, bay leaves, and thyme. Bring to a boil.
-
Simmer: Reduce heat, cover partially, and simmer 45–60 minutes, stirring occasionally, until peas are soft.
-
Season: Remove bay leaves. Add salt and pepper to taste. Optional: add diced ham or bacon.
-
Blend (optional): For a creamy soup, use an immersion blender or regular blender to puree until smooth. You can leave it chunky if preferred.
-
Serve: Garnish with fresh herbs (parsley or chives) and a drizzle of olive oil or cream if desired.
Tips & Variations
-
Thicker soup: Use less broth or cook longer.
-
Creamy without cream: Blend part of the soup and leave some chunky peas.
-
Vegetarian: Skip meat; add smoked paprika for a smoky flavor.
-
Spices: Add a pinch of cumin or curry powder for a twist.
-
Freezing: Pea soup freezes very well—just cool completely and store in airtight containers for up to 3 months.
Split pea soup is high in fiber and protein, making it hearty and healthy.
If you want, I can also give you a quick 30-minute version that’s perfect for a fast lunch or weeknight dinner. Do you want that version too?
