Quick and Easy Split Pea Soup
- 2 tablespoons olive oil
- 1 cup yellow onion, diced (1 medium onion)
- 1 cup celery, diced
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- ¼ salt, or more to taste
- ⅛ teaspoon ground black pepper, or more to taste
- 1 cup dried split peas
- 1 quart low-sodium chicken stock
- 1 cup prepared croutons (optional)
For best results, we recommend using:
- Heat olive oil in a large pot over medium heat. Sauté onions and celery until onions are translucent, 5 to 7 minutes; add garlic, oregano, ¼ teaspoon salt and ⅛ teaspoon pepper. Cook and stir until fragrant, about 1 minute.
- Stir split peas with the vegetable mixture; add chicken stock. Bring stock to a boil, reduce heat to low, cover, and cook until the split peas are tender, 35 to 40 minutes.
- Blend soup in a blender until smooth. Return blended soup to the pot over low heat; season with salt and pepper and cook to let the seasoning work, about 5 minutes more. Alternately, blend directly in the pot with an immersion blender until smooth.
- Ladle soup into bowls and top with croutons to serve.
Did you know, in Finland split pea soup is traditionally served for Thursday night dinner? In pre-Reformation days it was meant to keep you full and satisfied through a Friday fasting day. It is paired with pancakes and jam for dessert!
What others are saying
Jessica Scott says:
I love this healthy and delicious split pea soup! It's a great source of fiber, and pairs perfectly with ham. This is one of my favorite recipes to make during the cold winter months.
Laura Griffin says:
This is one of my favorite comfort soup dishes. I used vegetable stock instead of chicken, so that I could share it with my mom who is a vegetarian. We both enjoyed it very much! This is good for the soul!