Split Pea Soup
A thick, filling green split pea soup with carrots and celery. High in protein and fiber, very low cost.
Ingredients
- 400 g dry green split peas, rinsed $1.68
- 2 medium carrots, diced $0.59
- 2 stalks celery, diced $0.60
- 1 large onion, diced $1.23
- 3 cloves garlic, minced $0.24
- 900 mL vegetable broth $1.50
- 500 mL water $0.00
- 1 tsp dried thyme $0.05
- 0.5 tsp smoked paprika $0.05
- 2 bay leaves $0.05
- 1 tbsp vegetable oil $0.06
- to taste salt and black pepper $0.05
- Recipe total$6.10
Instructions
- Rinse the split peas in cold water. No soaking required.
- Heat oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and paprika. Cook 1 minute.
- Add the split peas, broth, water, thyme, and bay leaves. Stir to combine.
- Bring to a boil, then reduce heat to low. Simmer uncovered 40–45 minutes, stirring every 10 minutes, until the peas have completely broken down and the soup is thick.
- Remove bay leaves.
- For a smoother texture, use an immersion blender to partially blend the soup directly in the pot. For a chunky texture, leave it as-is.
- Taste and adjust salt and pepper. Add more water if the soup is thicker than you like.
Nutrition per Serving
Estimated values per serving.
410
Calories
23g
Protein
70g
Carbs
4g
Fat
18g
Fiber
400mg
Sodium
~25% DV Iron~12% DV Vitamin C
Gluten-Free
This recipe is naturally gluten-free.
Split peas are naturally gluten-free. Check vegetable broth labels — some contain barley or wheat. Use a broth labeled gluten-free or substitute with water plus extra salt and a pinch of garlic powder.
Budget Notes
- Buy split peas in bulk or the largest bag available. Per-kilogram cost is much lower.
- Add a ham hock or 150 g of diced smoked ham for a non-vegan version with more flavour. Adds approximately $1.50 to the total.
- This soup thickens significantly as it cools. Add water when reheating.
- Freezes very well. Portion into containers and freeze for up to 3 months.