Split Pea Soup
A thick, filling green split pea soup with carrots and celery. High in protein and fiber, very low cost.
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.
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.
Estimated values per serving.
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.