What is a fact about split pea soup?

Split pea soup dates back to ancient Greece and Rome, where peas were a staple food due to their high protein content. Today, it remains popular globally for being affordable, filling, and packed with essential nutrients like iron, fiber, and B vitamins.

What are some common mistakes when cooking split peas?

One common mistake is skipping the rinse. Rinsing removes dust and small debris that can affect texture. Another is adding acidic ingredients too early—this slows softening. Lastly, overcooking can turn the soup too mushy or thin if water isn’t adjusted properly.

What is needed for split pea soup?

To make a basic vegetarian split pea soup , you'll need green split peas, vegetable broth, onions, carrots, celery, herbs like thyme and dill, and a bit of oil for sautéing. A touch of salt and pepper finishes it, while caramelized onions on top add depth.

What are the benefits of split pea soup?

This soup is rich in fiber, aiding digestion and heart health. It’s also high in plant-based protein, supports blood sugar balance, and has anti-inflammatory properties thanks to herbs and olive oil. It’s a wholesome, low-fat meal ideal for most diets.

Vegetarian Split Pea Soup: Nutritious, Hearty & Easy to Make

Description

Vegetarian split pea soup is hearty, healthy, and easy to make. Packed with flavor, plant protein, and fiber.

Ingredients

2 tablespoons olive oil
2 medium yellow onions, chopped
2 medium celery stalks, diced
2 medium carrots, diced
1/4 medium celery root, diced (or substitute with potato, turnip, or parsnip)
6 cups vegetable broth
2 cups dried green split peas, rinsed
1 sprig fresh thyme
4 tablespoons fresh dill, chopped and divided
2 medium yellow onions, thinly sliced (for topping)
Salt and black pepper, to taste

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Instructions

Warm the olive oil in a large soup pot over medium-high heat. Add the chopped onions and cook, stirring occasionally, until golden brown, about 15 minutes.
Stir in the diced celery, carrots, celery root, broth, split peas, thyme, and 2 tablespoons of the dill. Bring the mixture to a boil.
Reduce heat to medium-low. Cover the pot and simmer for 45 to 60 minutes, until the split peas are tender and the soup is aromatic.
Season the soup with salt and pepper to taste.
While the soup simmers, heat a skillet over medium-high. Add the sliced onions and sauté, stirring often, until they become dark and crisp, around 15 minutes. Set aside.
Ladle the soup into bowls and garnish each serving with the crispy onions and remaining dill.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: SOUPS
Method: Stovetop
Cuisine: American