I love to make this Split Pea Soup on chilly days!
If you’re looking for a warm and totally comforting meal to make for dinner, this is it. Leftovers for lunch the next day are perfect. This is a thick textured soup flavored with rosemary. It’s Weight Watchers friendly, so it’s a nice and light soup too. I like to add chunks of ham when I make it because that’s what my Mom did when she made this soup when I was growing up. It’s a delicious addition!
How to make Split Pea Soup:
Dried split peas and water are added to a sautéed onion and carrot mixture that has been doctored-up with some flavorful ingredients. That’ll simmer for an hour or so until the peas are tender. At that point, the soup mixture is puréed in a blender or food processor.
The puréed soup is added back to the pan. An herbed spice mixture is then swirled in, and it’s ready to serve and garnish!
What kind of peas are best for making split pea soup?
You’re going to locate the peas you need for split pea soup in your soup aisle. Split peas come in green and yellow varieties. Green split peas are sweeter than the yellow variety. They are most commonly used in split pea soup, and the green ones are the peas you’ll use in this recipe. Look for dried green split peas sold in a bag.
Garnishing this soup:
I think we can all agree that split pea soup is not a gorgeous soup. It’s so good though, so we have to overlook that! Swirl in some sour cream just before serving. Sprinkle a little freshly chopped parsley to pretty things up.
Make some of this Split Pea Soup for tonight’s dinner, and serve it with a crusty loaf of bread and a side salad. Enjoy!
Here are a few more soup recipes you might like to try:
- Corned Beef and Cabbage Soup
- Roasted Red Pepper Soup
- Wild Rice Soup
- Hot and Sour Soup
- German Potato Soup
- Chicken Tortilla Sausage Soup
- Cabbage Roll Soup
- Carrot and Butternut Squash Soup
Split Pea Soup with Rosemary
- 1½ cups green split peas
- 2 teaspoons extra virgin olive oil, divided
- 2 cups chopped onion
- 1 cup diced carrot
- 1 whole bay leaf
- 3 teaspoons minced garlic, divided
- 3 teaspoons minced fresh rosemary, divided
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce
- 4 cups water
- One 14.5-ounce can vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup light sour cream
- Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add the tomato paste and soy sauce; cook until the liquid evaporates, scraping the pan to loosen browned bits.
- Drain the peas. Add the peas, 4 cups of water, and vegetable broth to the onion mixture; bring to a boil. Cover, and reduce the heat to medium-low; simmer 1 hour (or more-- until peas are tender), stirring often. Discard the bay leaf. Place half of the soup in a blender or food processor; process until smooth. Pour the pureéd soup into a bowl. Repeat the procedure with the remaining soup.
- Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir the parsley mixture into the soup. Spoon the soup into bowls; top each with 2 teaspoons of sour cream.
- *If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of vegetable broth and soy sauce that are known to be GF.
- *Add cubed ham if desired.