This Vegetarian Split Pea Soup is very thick and hearty. It is the perfect meal on a cold blustery day. It is a very healthy meal on its own and goes perfect with warm slices of rustic dark bread like German Dark Rye Bread.
This split peas soup is the ideal meal to come home to, especially if you have been spending time in the cold outdoors. It also tastes great after a long hike in the woods or when camping. Make a big batch, it is even better and thicker the second day.
Note: There are links within this post that we can earn a commission on. This is how we keep our site free for you! So we really appreciate you purchasing through our links.
- *2 cups dried split peas, rinsed
- *4 cups vegetable broth
- *1-2 TBL olive oil
- *1 onion, chopped
- *2 carrots, diced
- *1 stalk celery, diced
- *2 teaspoons thyme
- *2 teaspoons rosemary
- *1 bay leaf
- *Salt and fresh ground pepper to taste
- Sauté onion, carrots and celery in oil on medium-low heat for 10 minutes stirring occasionally. Add thyme, rosemary, bay leaf, vegetable broth and split peas.
- Bring soup to a boil then cover and reduce heat. Simmer on low for 1-1 ½ hours until peas are tender.
- Discard bay leaf. Puree the soup in a blender until it is creamy. For best results, use an immersion blender. However, a food processor will suffice.
- Return soup to pan and cook slowly until hot. Stir on occasion. The soup will be thick. Add more water if necessary or if you like a thinner soup.
- Serve hot with your choice of bread or crackers.
- Diet Type: Vegetarian
- Culinary Tradition: Greek