Split pea soup is simple, hearty and filling. It makes the perfect meal on a chilly day. Not only is it warm and delicious, it’s easy and cheap. You can feed an army with it for (most often) less than 10 bucks.

The method couldn’t be easier. Sauté an onion, a carrot and some garlic in olive oil, then add 4 cups of stock, 3 cups of water, a bay leaf and 2 cups of rinsed and soaked split peas. Simmer for at least 2 hours, until the peas are soft, then blend about half of the soup so it’s creamy but still has some texture. It makes 8 servings.

You’ll notice that I don’t use ham in this recipe. Even if you’re not vegan, I encourage you to give it a try. I made this for a friend once who said, “Gosh, the ham hock really makes this!” to which I replied, “Um, this is vegan.” She had made the mistake that most people make. It’s not the ham hock, it’s the peas that you taste!

Why You’ll Love This Split Pea Soup

• Budget-friendly: A bag of dried split peas and a few pantry staples feed a crowd.
• Vegan without trying: No ham needed. It’s the peas you taste.
• Mostly hands-off: About 10 minutes of chopping and sautéing, then the pot does the work.
• Filling: Split peas have plenty of protein and fiber, so one bowl really fills you up.
• Freezer-friendly: It keeps for up to 3 months in the freezer.

Split Pea Soup Ingredients

• Extra virgin olive oil
• Yellow or white onion
• Carrot
• Garlic
• Vegetable stock or chicken stock (or water)
• Filtered water
• Granulated onion
• Bay leaf
• Dried split peas
• Sea salt and freshly ground black pepper
• Chopped chives, for garnish

You’ll find the full amounts in the printable recipe card below.

Ingredient Notes

Dried Split Peas

Sort through the split peas for any little stones, rinse them, and soak them for 2 hours. Soaking isn’t required, but unsoaked split peas take a little longer to get soft.

Stock or Water

To make it completely vegan, use vegetable stock or water as your liquid base. I recommend vegetable stock because it has the most flavor, but water works too if that’s all you have.

If you’re not vegan, try long-simmered chicken stock (aka bone broth). I like to use it when I have it on hand because it adds a little more protein and a TON of flavor. You can use homemade (the best recipe is here) or buy it in the quart boxes at the store.

Onion, Carrot and Garlic

Sautéing the onion first, then the carrot and garlic, builds a savory base for the soup. Shred the carrot so it melts right into the peas.

Granulated Onion

Two teaspoons of granulated onion add another layer of savory onion flavor while the soup simmers.

Salt

The recipe uses 1 tablespoon of sea salt, divided. Add 1 teaspoon with the onion and the rest with the stock, but use less if your stock is already salted, and taste as you go.

How to Make Split Pea Soup

You can make this on the stovetop in a big pot or Dutch oven, or in a slow cooker. I like the stovetop method because sautéing the onions and carrots adds more flavor to this soup.

1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and 1 teaspoon of sea salt and sauté until translucent, about 5 minutes. Add the carrot and garlic and sauté a few more minutes, until very fragrant.
2. Simmer: Add the stock, water, granulated onion, the remaining salt, pepper and bay leaf and bring it to a boil. Add the rinsed and soaked split peas and reduce the heat to medium-low. Simmer for at least 2 hours, until the peas are cooked through.
3. Blend: Remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. I blend about half and leave the other half whole for a chunky texture. If it’s too thick, stir in a little more stock or water, about 1/3 cup at a time.
4. Serve: Ladle it into bowls and top with chopped chives.

For a smoother texture: Let the soup simmer for 4 to 5 hours, then blend it until smooth in a high-speed blender such as a Vitamix.

Slow cooker method: If you need something crazy simple, add all of the ingredients to a slow cooker and cook on low for 6 hours or high for 3 hours, until the split peas are very soft. Then blend it the same way as the stovetop version.

A Note on How It Looks

Now, I’ve got to be honest with you: there’s no such thing as a really pretty split pea soup recipe. Sure, I could style it out and edit the colors in the final photo, but then you’d be wondering why yours doesn’t look like the image on this post. It turns out mostly yellow-ish and not super pretty, but don’t judge a book by its cover. It’s absolutely delicious.

What to Serve with Split Pea Soup

A bowl of split pea soup is a meal on its own, but a slice of good bread for dunking is never a bad idea. Try my Almond Flour Bread or a hunk of crusty bread, and add a simple green salad on the side for dinner.

Storage, Freezing and Reheating

Fridge: The soup keeps for up to 3 days in a sealed glass container in the refrigerator.

Freezer: It freezes really well for up to 3 months. Let it cool completely first. Here’s the best way to freeze soups.

Reheating: Split pea soup thickens as it sits, especially in the fridge. Warm it on the stove over medium-low heat and stir in a little stock or water, about 1/3 cup at a time, until it’s the texture you like.

Easy Split Pea Soup Recipe [Inexpensive & Delicious]

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Elizabeth Rider
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: Serves 8
• Category: Soup
• Method: Simmer, Slow Cook
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This split pea soup recipe is the perfect meal on a chilly day; it’s healthy, warm, hearty, and delicious. It’s also inexpensive and super easy to make. I used to think that all the flavor in split pea soup came from the ham, but once I made it vegan, I didn’t even miss the meat.

---

Ingredients

Units USM

• 2 tablespoons extra virgin olive oil
• 1 medium white or yellow onion, finely chopped
• 1 medium carrot, peeled and shredded
• 3 garlic cloves, pressed or finely chopped
• 4 cups (1 quart) vegetable stock or chicken stock (or water)
• 3 cups of filtered water (or more stock if you happen to have it)
• 2 teaspoons granulated onion
• 1 bay leaf (fresh or dried)
• 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
• 1 tablespoon sea salt, divided (more or less to taste depending on the stock you use)
• 1 teaspoon freshly ground black pepper
• Chopped chives, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté the vegetables: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and 1 teaspoon sea salt and sauté until translucent, about 5 minutes. Add the carrot and garlic and sauté another few minutes, until very fragrant.
2. Simmer: Add the stock, water, granulated onion, remaining 2 teaspoons sea salt (use less if your stock has salt; taste as you go), pepper, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium-low. Simmer for at least 2 hours, until the peas are cooked through.
3. Blend: Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. I blend about half and leave the other half whole for a chunky texture. Stir in a little more stock or water (about 1/3 cup at a time) if the texture is too thick or resembles baby food. The soup should have texture but not be too thick.
4. For a smoother texture: Let the soup simmer for 4 to 5 hours and then blend until smooth in a high-speed blender such as a Vitamix.

Slow cooker method: Add all ingredients to a slow cooker and cook on low for 6 hours or high for 3 hours (or until the split peas are very soft; this may depend on your climate and slow cooker). Blend according to the instructions above.

---

Notes

NOTE: This soup will keep in the refrigerator for up to 3 days in a sealed glass container, or up to 3 months in the freezer.

Split Pea Soup FAQs

Can I make split pea soup with ham?

Sure. This version is vegan on purpose (and trust me, nobody misses the ham), but if you love it, simmer a ham hock or a leftover ham bone with the peas and pull it out before you blend. Got leftover ham? My Ham and Red Lentil Soup is another great way to use it.

Do you have to soak split peas?

Not at all. I soak mine for 2 hours, but it isn’t required. Unsoaked split peas just take a little longer to get soft.

How long does split pea soup take to cook on the stove?

Plan on at least 2 hours of simmering, until the peas are soft and falling apart. If you want a really smooth soup, let it go for 4 to 5 hours before blending.

Can I make split pea soup in a slow cooker?

The slow cooker does a great job here. Add all of the ingredients and cook on low for 6 hours or high for 3 hours, until the split peas are very soft. Then blend it the same way as the stovetop version.

Why is my split pea soup so thick?

Split pea soup thickens as it sits, especially in the fridge. Stir in a little more stock or water, about 1/3 cup at a time, until it’s the texture you like.

Is split pea soup healthy?

It’s simple, whole-food comfort food. Split peas give you plenty of protein and fiber, and this version is made with olive oil and vegetables, with no ham or cream.

Can you freeze split pea soup?

It freezes really well, for up to 3 months. In the refrigerator, it keeps for up to 3 days in a sealed glass container.

Looking for more cozy soups? Try my Easy Lentil Soup or Hearty White Bean and Kale Soup, or browse my favorite healthy soup recipes.

Did you make this split pea soup? Leave a star rating and a comment below and tell me if anyone at your table missed the ham.