Some soups try to impress. This one doesn’t even bother – and that’s part of the charm. It’s built from the kind of ingredients you probably already have. No smoke. No mirrors. Just solid, simple food that tastes like something real.

You’re working with dried split peas, a few chopped vegetables, and some quiet seasoning. No meat needed. No dairy, either. And somehow it still ends up rich, hearty, and oddly comforting. It fills you up, but it won’t put you into a food coma. It’s the kind of meal that feels like a pause button, not a full stop.

When the fridge looks empty but you’re hungry for something that doesn’t feel like a last resort, this soup steps up. Bonus: it gets better the next day. That kind of reliability is rare.

Active Time: 15 minutes
Total Time: 1 hour
Servings: 6 bowls

Ingredients

This simple split pea soup doesn’t ask for much. If you’ve got a pantry, you’ve got most of this already.

• 2 tablespoons olive oil
• 1 big yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1½ cups dried green split peas, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper
• Squeeze of lemon juice

Optional but always welcome:

• Croutons or crusty bread
• Fresh dill, parsley, or chives
• A spoonful of cashew cream or good olive oil

Instructions

Preparation

Grab a heavy-bottomed soup pot and heat the olive oil over medium heat.

Toss in the onion, celery, and carrot. Let them soften slowly, about 8–10 minutes. Stir here and there. You want them soft, a little golden, but not browned.

Add the garlic. Stir just long enough to catch that sharp aroma – 30 seconds, maybe less.

Pour in your rinsed peas. Add the broth. Sprinkle in the thyme and toss in the bay leaf. Stir, then bring it all to a boil.

Cooking

Once the pot’s bubbling, bring it down to a low simmer. Put a lid on it. Let it roll quietly for 45–50 minutes. Stir once or twice during that time to make sure nothing sticks.

When the peas collapse and the soup thickens, it’s ready. If you like it smoother, take an immersion blender to it. If you prefer a rustic texture, just stir it hard to break things up.

Finish with salt, pepper, and a solid squeeze of lemon. That acid lifts everything.

Serving

This soup doesn’t need much to shine. Still, the right extras make a difference.

Top it with:

• A handful of garlic croutons or a thick slice of toast
• A swirl of cashew cream or a little oat yogurt
• A pinch of chopped herbs for freshness and color

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 290
• Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 620mg
• Carbs: 38g
• Fiber: 12g
• Sugars: 6g
• Protein: 15g

It fills you up without dragging you down. That’s a rare trick.

Tips and Variations

You don’t need to follow this recipe to the letter. It’s flexible.

Try swapping or adding:

• Yellow split peas – slightly sweeter and lighter
• Diced potato – adds more bulk without changing flavor
• Curry powder or chili flakes – for a little kick
• Fresh ginger – stirred in with the garlic for a little edge

This soup holds up in the fridge for several days and reheats beautifully. The texture thickens a bit, and the flavor gets deeper.

Conclusion

There’s nothing fancy about this pea soup. That’s kind of the whole point. It’s not trying to be a showstopper. It just works.

It’s the sort of recipe that ends up in your rotation without you even noticing. You make it once. Then again. Then again.

And somehow, it always hits the mark.

For more delightful recipes, check out our collection of soups.