One-Pot Split Pea Soup
This split pea soup has been a weeknight staple in my kitchen for years.
One pot, no soaking, 50 minutes — and you get a thick, stew-like soup
packed with vegetables and plant-based protein. The kind of meal that
actually keeps you full.
6 people
Calories: 243kcal
Ingredients
- 1½ cups dried split peas rinsed
- 5 cups vegetable broth or water
- 3 medium carrots diced small
- 1 medium white or yellow onion diced small (about ¾ cup)
- 2 celery stalks chopped (about ½ cup)
- 3 cloves garlic minced
- 2 tablespoons olive oil plus more for serving
- ¼ teaspoon powdered mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 bay leaf
- 3 tablespoons fresh parsley chopped (or 1½ tablespoons dried)
- Salt and pepper to taste peas need a good pinch of salt
Instructions
- Sauté the vegetables. Heat olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Don't rush this step — it builds the flavor base for the whole soup.
- Add the garlic. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Build the soup. Add the rinsed split peas, broth or water, mustard, thyme, marjoram, and bay leaf. Stir to combine. Bring to a boil.
- Simmer uncovered. Reduce heat to medium-low and cook uncovered for 30–40 minutes, stirring occasionally, until the peas have broken down completely and the soup is thick and stew-like. If it gets too thick before the peas are done, add a splash more broth.
- Finish and serve. Remove the bay leaf. Stir in the parsley. Taste and adjust salt and pepper. Ladle into bowls and finish with a drizzle of olive oil.
Notes
- No soaking needed. Split peas cook directly from dry — just rinse them first and check for any small stones.
- Smoky flavor: A few dashes of liquid smoke added in step 3 give you a deep, bacon-like depth without any meat.
- Make it heartier: Add 1–2 medium potatoes, diced small, in step 3 along with the split peas. They soak up the broth, making the soup even more filling.
- Herb swaps: No thyme or marjoram? Dried basil or herbes de Provence both work well.
- Yellow vs. green split peas: Both work. Yellow peas cook up slightly creamier and milder; green peas are earthier with a more traditional flavor.
- Refrigerator: Store in an airtight container for up to 5 days. The soup thickens as it cools. Add a splash of broth or water when reheating and stir until smooth.
- Freezer: Cool completely before transferring to a freezer-safe container. Stores for up to 3 months. Leave room at the top for expansion.
- Reheating: Warm on the stovetop over medium-low with a splash of extra liquid, stirring occasionally. Microwave works too.
Nutrition
Serving: 1cup | Calories: 243kcal | Carbohydrates: 38g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 815mg | Potassium: 630mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5766IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg