Ingredients
Soup
- 500 g dry green split peas sorted and rinsed; not fresh or frozen peas
- 1 tbsp olive oil 14 g
- 150 g yellow onion finely chopped
- 150 g carrots small dice
- 100 g celery small dice
- 3 garlic cloves about 9 g, minced
- 2 L low-sodium vegetable broth check the label for dietary needs
- 500 mL water plus more as needed during simmering or reheating
- 1 tsp dried thyme about 1 g
- 2 bay leaves
- 1/2 tsp fine salt about 3 g; reduce if broth is salty
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley about 8 g, for serving
Equipment
- 1 Large heavy soup pot, at least 5 liters
- 1 Colander
- 1 Ladle
Instructions
- Spread the dry peas on a tray and remove stones or debris. Rinse under cool running water. Chop the onion, carrot, celery, and garlic.
- Warm oil in a large heavy pot over medium heat. Cook onion, carrot, and celery for 7–8 minutes, stirring, until beginning to soften. Add garlic and thyme and stir for 30 seconds.
- Add peas, broth, 500 mL water, bay leaves, and pepper. Bring to a boil, then reduce to a gentle simmer with the lid partly covering the pot. Cook for about 60–80 minutes, stirring regularly and more often as it thickens. Add water if the peas become exposed or the bottom begins catching.
- Test several peas. They must be soft through the center with no chalky bite. Continue simmering as needed; the age of the peas and the heat affect timing. Remove the bay leaves. Mash a little with the spoon, or briefly use an immersion blender only after the peas are tender if a smoother texture is wanted.
- Stir in the salt, reducing it if the broth already tastes salty. Adjust with hot water until the soup falls comfortably from the ladle. Divide into six equal portions and add the measured parsley.
Nutrition
Calories: 330kcalCarbohydrates: 56gProtein: 21gFat: 3gFiber: 22g
Video
Notes
Nutrition estimate: the full 500 g dry peas, 14 g oil, measured vegetables, broth, and parsley divided by six; no bread or optional toppings. Representative dry-pea data dominate the calculation. Evaporation changes volume, not the number of portions. Cost allowance: US$1.50 peas, US$2.50 broth, US$1.10 vegetables, and US$0.30 oil and seasonings; local prices vary.
No soaking is required for split peas. Cook until completely tender rather than relying only on the clock. Refrigerate promptly in shallow containers within two hours, use within 3–4 days, and reheat to 165°F/74°C, adding water as needed.
Video credit: Wil Yeung / Yeung Man Cooking, The Split Pea Soup Recipe I can't live without!, published March 2, 2025. The companion shows a vegetable-based split-pea soup. His formula includes pre-soaked peas, potatoes, chickpeas, additional spices, and partial blending. This card uses unsoaked green peas, no potatoes or chickpeas, its own broth ratio, and an optional mash after full softening.