12 Split Pea Soup Recipes Just Like Grandma Used To Make

There’s something so nostalgic about split pea soup, isn’t there? It always takes me back to those cozy afternoons in my grandma’s kitchen. Her magic touch turned simple pantry staples into meals that felt like a warm embrace. From the classic ham version to a fresh herb vegetarian option, each recipe brings its own special charm. I’m thrilled to share these twelve recipes, each promising familiar flavors and heartwarming memories.

Traditional Ham and Split Pea Soup

Traditional Ham and Split Pea Soup is a comforting, hearty dish perfect for chilly days. This classic recipe combines the rich, smoky flavor of ham with the earthy taste of split peas to create a soup that’s both filling and delicious.

Whether you’re using leftover holiday ham or purchasing fresh ingredients, this dish is sure to be a crowd-pleaser. The soup’s thick, creamy texture and savory aroma make it a wonderful choice for a family meal or a dinner party with friends.

With minimal ingredients and simple preparation, this soup isn’t only satisfying to eat but also easy to make. Follow this recipe to create a delightful bowl of Traditional Ham and Split Pea Soup for 4-6 people.

Ingredients:

• 1 lb dried green split peas
• 1 meaty ham bone or 2 cups diced ham
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken or vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon thyme (optional)

Instructions:

1. Prepare the Ingredients: Rinse the split peas under cold water until the water runs clear. Set them aside. Dice the carrots, celery, and onion, and mince the garlic.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened but not browned. Add the minced garlic and cook for an additional minute.
3. Combine Ingredients: Add the ham bone or diced ham to the pot, along with the rinsed split peas. Pour in the chicken or vegetable broth, and add the bay leaves and thyme if using. Stir to combine all the ingredients.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1.5 to 2 hours, stirring occasionally, until the peas are soft and the soup has thickened. If the soup becomes too thick, add more broth or water as needed.
5. Season and Serve: Remove the bay leaves and ham bone (if used), shredding any remaining ham off the bone and returning it to the soup. Season the soup with salt and pepper to taste. Serve hot with crusty bread or crackers for a complete meal.

Extra Tips:

For the best flavor, use a high-quality ham bone with plenty of meat on it or a well-smoked ham hock. If you prefer a smoother texture, you can partially blend the soup with an immersion blender before serving.

Additionally, this soup can be made a day in advance and gently reheated; the flavors will deepen and become even more delicious. If storing leftovers, the soup will thicken as it cools, so you may need to add a splash of broth or water while reheating.

Smoky Bacon and Split Pea Delight

There’s nothing quite as comforting as a steaming bowl of Smoky Bacon and Split Pea Delight on a chilly evening. This dish combines the earthy flavors of split peas with the rich, savory taste of smoked bacon, creating a hearty soup that satisfies the soul. The smokiness from the bacon infuses the split peas, while aromatic vegetables add layers of complexity to the broth.

With each spoonful, you’ll experience a depth of flavor that makes this soup a timeless classic. Perfect for family dinners or as a make-ahead meal, this recipe is designed to serve 4-6 people. It’s an easy and rewarding dish that allows you to enjoy the process of cooking from scratch.

As the soup simmers, the ingredients meld together, creating an irresistible aroma that fills your kitchen. Whether you’re serving it with crusty bread or enjoying it on its own, Smoky Bacon and Split Pea Delight is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 6 slices smoked bacon, chopped
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound (about 2 cups) dried split peas, rinsed and sorted
• 7 cups chicken or vegetable broth
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Cooking Instructions:

1. Prepare the Bacon: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until it’s crispy and browned, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Cook until the vegetables are softened and the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Aromatics and Split Peas: Stir in the dried thyme and bay leaf, then add the rinsed split peas. Mix well to coat the peas with the vegetables and aromatics.
4. Simmer the Soup: Pour in the chicken or vegetable broth, and return the cooked bacon to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1-1.5 hours, or until the split peas are tender and the soup has thickened.
5. Season and Serve: Remove the bay leaf and taste the soup, adjusting the salt and pepper as needed. If the soup is too thick, you can add more broth or water to reach your desired consistency. Serve hot, garnished with fresh parsley if desired.

Extra Tips:

For a creamier texture, you can use an immersion blender to partially blend the soup after it has finished cooking. This will create a smoother consistency while still retaining some texture from the diced vegetables.

If you don’t have smoked bacon, smoked ham hocks can be a great alternative, adding a similar depth of flavor. Remember to store any leftovers in the refrigerator for up to 3 days, or freeze it for longer storage. When reheating, you may need to add a bit of water or broth to adjust the consistency.

Vegetarian Split Pea Soup With Fresh Herbs

Vegetarian Split Pea Soup with Fresh Herbs is a comforting and hearty dish perfect for any time of the year. This soup is rich in flavor, thanks to the combination of fresh herbs and tender split peas. It’s an excellent choice for those seeking a nutritious meal that’s both filling and flavorful. The earthy taste of the peas pairs beautifully with the aromatic herbs, creating a soup that pleases the palate and satisfies the soul.

Whether you’re a seasoned cook or new to the kitchen, this recipe is easy to follow and requires minimal preparation. Ideal for a family meal or a cozy dinner for two, this vegetarian split pea soup can be made in a single pot, making cleanup a breeze. Enjoy the warmth and depth of this delicious soup, which is sure to become a staple in your home cooking repertoire.

Ingredients (Serves 4-6):

• 2 cups dried green split peas, rinsed and drained
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• Lemon wedges, for serving (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by rinsing and draining the dried split peas thoroughly under cold water. Confirm all debris is removed and set them aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and continue to cook for an additional minute, until fragrant.
3. Add Vegetables and Spices: To the pot, add the diced carrots and celery. Stir to combine and cook for another 5 minutes, allowing the vegetables to soften slightly. Add the bay leaves, thyme, salt, and pepper, mixing everything well.
4. Incorporate Broth and Peas: Pour in the vegetable broth and add the rinsed split peas. Stir to combine all the ingredients. Bring the mixture to a boil over high heat.
5. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours, or until the peas are tender and have broken down. Stir occasionally to prevent sticking.
6. Finish with Fresh Herbs: Once the peas are tender, remove the bay leaves from the soup. Stir in the freshly chopped parsley, dill, and chives. Adjust the seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and serve hot. Add a squeeze of lemon juice for a bright, fresh finish, if desired.

Extra Tips:

To enhance the soup’s flavor, consider preparing it a day in advance. The flavors meld beautifully when allowed to sit overnight in the refrigerator.

If you desire a creamier texture, use an immersion blender to partially blend the soup to your preferred consistency. For added depth, you can also include a dash of smoked paprika or a splash of apple cider vinegar.

Remember to adjust the seasoning after blending, as the flavors may change slightly. Enjoy your homemade Vegetarian Split Pea Soup with Fresh Herbs as a delightful meal or alongside a slice of crusty bread for an even heartier experience.

Slow Cooker Split Pea Soup With Carrots and Potatoes

Slow Cooker Split Pea Soup With Carrots and Potatoes is a comforting and hearty dish perfect for chilly days when you need a warm, nourishing meal. This classic soup is made with dried split peas, which break down during the slow cooking process to create a thick, creamy texture naturally. The addition of carrots and potatoes adds both color and substance to the soup, making it a complete and satisfying meal.

The slow cooker method is particularly convenient, as it allows you to set the ingredients in the morning and come home to a ready-to-eat dinner. One of the best things about this soup is its versatility. It can be easily adapted to suit your taste preferences or dietary needs. You can add in ham for a smoky flavor or keep it vegetarian by using vegetable broth.

The recipe is also budget-friendly, making it an excellent option for a family meal that doesn’t break the bank. Plus, it’s packed with nutrients and fiber, ensuring a healthy and satisfying dish for everyone at the table.

Ingredients for 4-6 servings:

• 1 pound dried split peas, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth (or chicken broth)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by rinsing the dried split peas under cold water until the water runs clear. Chop the onion, mince the garlic, and slice the carrots. Peel and dice the potatoes, ensuring all vegetables are cut into uniform pieces for even cooking.
2. Assemble in Slow Cooker: In a slow cooker, combine the rinsed split peas, chopped onion, minced garlic, sliced carrots, and diced potatoes. Add in the dried thyme and bay leaf.
3. Add Liquid: Pour the vegetable broth over the ingredients in the slow cooker. Stir gently to combine everything well.
4. Cook the Soup: Cover the slow cooker and set it to cook on low for 8 hours or on high for 4-5 hours. The peas should be tender and the vegetables should be soft.
5. Season and Serve: Once cooked, remove the bay leaf. Season the soup with salt and pepper to taste. If you prefer a smoother texture, you can use an immersion blender to blend the soup until it reaches your desired consistency.
6. Garnish and Enjoy: Serve the soup hot. You can garnish with fresh herbs or croutons if desired.

Extra Tips:

For added flavor, consider sautéing the onions and garlic in a bit of olive oil before adding them to the slow cooker. This step can enhance the overall taste of the soup. If you prefer a thicker soup, reduce the amount of broth slightly or allow the soup to simmer uncovered on the stove for a few minutes after slow cooking.

Remember to taste and adjust the seasoning before serving, as the saltiness can vary depending on the broth used. Additionally, the soup can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.

Creamy Split Pea Soup With Coconut Milk

Creamy Split Pea Soup With Coconut Milk is a delightful fusion of traditional comfort food with a tropical twist. This soup elevates the classic split pea soup by incorporating the rich and creamy texture of coconut milk, offering a unique flavor profile that’s both satisfying and exotic. Perfect for a cozy dinner on a chilly evening, this soup isn’t only delicious but also packed with nutrients, making it a healthy choice for the whole family.

The preparation of this soup is both simple and rewarding. The split peas provide a hearty base, while the coconut milk adds a silky smooth finish, complemented by a touch of curry powder for an extra layer of warmth and spice. This recipe serves 4-6 people, making it ideal for a family meal or for batch cooking to enjoy throughout the week.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 cup dried split peas, rinsed and drained
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Cooking Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent.
2. Add Vegetables: Stir in the diced carrots and celery, cooking for an additional 5 minutes until the vegetables begin to soften.
3. Spice It Up: Sprinkle the curry powder and ground cumin over the sautéed vegetables, stirring well to evenly coat the vegetables with the spices. Cook for another 2 minutes to enhance the flavors.
4. Combine Split Peas and Broth: Add the rinsed split peas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 45 minutes, or until the split peas are tender and begin to break down.
5. Incorporate Coconut Milk: Once the split peas are fully cooked, stir in the coconut milk. Allow the soup to simmer for another 10 minutes, ensuring it’s well-blended and creamy.
6. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro leaves if desired.

Extra Tips:

For an even creamier texture, you can use an immersion blender to partially blend the soup after adding the coconut milk, leaving some chunks for texture.

If you prefer a thicker soup, reduce the amount of vegetable broth slightly. This soup can be stored in an airtight container in the refrigerator for up to 3 days, and it often tastes even better the next day as the flavors meld together.

If you like a bit of heat, consider adding a pinch of cayenne pepper or a splash of hot sauce during the spice step.

Split Pea Soup With Turkey Sausage

Split Pea Soup with Turkey Sausage is a hearty and flavorful dish that’s perfect for those colder days when you’re in need of some comfort food. The combination of split peas and turkey sausage creates a hearty and satisfying meal, while the seasoning adds depth and richness to the soup.

This recipe is perfect for a family dinner or can be made in larger quantities for meal prep. Whether you’re a fan of traditional split pea soup or looking for a delicious twist, this recipe offers a delightful balance of flavors and textures.

This Split Pea Soup with Turkey Sausage is a nutritious and filling meal that can be enjoyed by everyone, including those watching their intake of red meat. Turkey sausage provides a leaner alternative without sacrificing taste, and the split peas are packed with protein and fiber.

This recipe isn’t only delicious but also incredibly easy to make, requiring minimal preparation and cooking time. With a few simple ingredients, you can have a warm and comforting bowl of soup ready to serve in no time.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 pound turkey sausage, sliced into rounds
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups dried split peas, rinsed and sorted
• 6 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients and preparing them as listed. Verify the turkey sausage is sliced, the onion is chopped, and the vegetables are diced. Rinse and sort through the split peas to remove any debris.
2. Sauté the Sausage: In a large pot, heat the olive oil over medium heat. Add the sliced turkey sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.
3. Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic, thyme, and rosemary, and cook for an additional minute until fragrant.
4. Add the Peas and Broth: Add the rinsed split peas to the pot, followed by the chicken broth and bay leaf. Stir to combine all the ingredients.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45-60 minutes, or until the split peas are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. Add Sausage and Season: Remove the bay leaf and return the cooked turkey sausage to the pot. Stir well and season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 10 minutes to heat the sausage through.
7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Extra Tips:

For a creamier texture, you can blend a portion of the soup using an immersion blender before adding the sausage back into the pot. If the soup becomes too thick, simply add a bit more chicken broth or water to reach your preferred consistency.

To enhance the flavor, you can add a dash of smoked paprika or a pinch of cayenne pepper. This soup stores well in the refrigerator for up to 3-4 days, making it a great option for leftovers. Just reheat gently on the stove or in the microwave before serving.

Classic Split Pea Soup With Herb Dumplings

Warm, comforting, and satisfying, Classic Split Pea Soup with Herb Dumplings is a timeless dish that combines simple ingredients with rustic flavors. This hearty soup is perfect for chilly days, offering a rich and creamy texture from the split peas, complemented by the fragrant and fluffy herb dumplings. The split peas break down into a smooth base, while the dumplings add an extra layer of texture and flavor, making this dish both filling and nutritious.

This recipe is designed to serve 4-6 people and is an excellent choice for family dinners or when entertaining guests. The process involves simmering split peas with aromatic vegetables and herbs, allowing the flavors to meld together beautifully. The addition of light and airy dumplings made with fresh herbs transforms this soup into a complete meal, guaranteeing that every spoonful is bursting with taste and comfort.

Ingredients:

• 2 cups dried split peas
• 8 cups vegetable or chicken broth
• 1 large onion, chopped
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup milk
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives

Cooking Instructions:

1. Prepare the Base: Rinse the split peas under cold water and drain. In a large pot, combine the split peas, broth, onion, carrots, celery, garlic, bay leaf, and thyme. Bring the mixture to a boil over medium-high heat.
2. Simmer the Soup: Reduce the heat to low and cover the pot. Allow the soup to simmer for about 1-1.5 hours, or until the split peas are tender and starting to break down. Stir occasionally to prevent sticking, and add more broth or water if needed to reach your desired consistency.
3. Season the Soup: Remove the bay leaf from the pot and season the soup with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to puree part of the soup, leaving some chunks for texture.
4. Prepare the Dumplings: In a mixing bowl, combine the flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk, parsley, and chives until just combined.
5. Cook the Dumplings: Drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re puffed up and cooked through. Don’t lift the lid during this time to confirm the dumplings cook properly.
6. Serve: Ladle the soup into bowls, making sure each serving has a generous portion of both soup and dumplings. Garnish with additional parsley or chives if desired.

Extra Tips:

For a richer flavor, consider adding a smoked ham hock or diced bacon to the soup base. These will infuse the soup with a smoky depth, though the dish will no longer be vegetarian.

If you prefer a thicker soup, mash some of the cooked peas with a potato masher before adding the dumplings. Remember that dumplings expand as they cook, so leave enough space between them in the pot.

Finally, this soup can be made ahead of time and tastes even better the next day, as the flavors have more time to develop.

Golden Split Pea Soup With Turmeric and Ginger

Golden Split Pea Soup With Turmeric and Ginger is a delightful and nutritious dish that combines the earthy flavors of split peas with the warm, aromatic spices of turmeric and ginger. This soup isn’t only comforting but also packed with health benefits, thanks to the anti-inflammatory properties of turmeric and ginger. It’s perfect for a cozy dinner on a chilly evening or as a satisfying lunch. The golden hue of the soup is visually appealing and is sure to brighten up any meal.

Preparing this soup is quite simple and requires minimal effort, making it a great option for both beginner and experienced cooks. The key to achieving the perfect consistency and flavor lies in allowing the soup to simmer gently, letting the ingredients meld together beautifully. This Golden Split Pea Soup With Turmeric and Ginger is a versatile dish that can be enjoyed as is or paired with crusty bread for a more substantial meal.

Ingredients for 4-6 servings:

• 2 cups dry split peas
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 cups water
• 2 medium carrots, diced
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Rinse and Soak Peas: Begin by rinsing the dry split peas under cold water until the water runs clear. This helps remove any dirt or debris. Soak the peas for at least 1 hour to soften them and reduce cooking time.
2. Prepare the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic, grated ginger, ground turmeric, and ground cumin. Cook for an additional 2 minutes until the spices are fragrant.
3. Add Liquids and Carrots: Pour in the vegetable broth and water, stirring to combine. Add the diced carrots and soaked split peas to the pot. Bring the mixture to a boil.
4. Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes to 1 hour, or until the peas are tender and the soup has thickened to your liking. Stir occasionally to prevent sticking.
5. Season and Finish: Once the peas are cooked through, season the soup with salt and pepper to taste. Stir in the lemon juice for a touch of brightness. If desired, use an immersion blender to partially blend the soup for a creamier texture, leaving some peas whole for added texture.
6. Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley. Serve hot with crusty bread on the side.

Extra Tips: To enhance the flavor of your Golden Split Pea Soup With Turmeric and Ginger, consider adding a pinch of cayenne pepper for some heat, or a teaspoon of smoked paprika for a deeper, smoky flavor. If you prefer a thicker soup, simply reduce the amount of water or simmer for a longer period.

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months, making it a convenient meal prep option. Remember to adjust the seasoning after reheating, as flavors may develop over time.

Spicy Split Pea Soup With Chorizo

Spicy Split Pea Soup With Chorizo is a flavorful twist on the classic pea soup, introducing the robust and spicy notes of chorizo sausage to create a comforting and satisfying meal. This recipe is perfect for chilly evenings when you desire a hearty dish with a bit of kick.

The combination of split peas, vegetables, and chorizo results in a rich and creamy soup, with layers of flavor that develop as it simmers. In this recipe, we’ll guide you through making Spicy Split Pea Soup With Chorizo for a serving size of 4-6 people.

The smokiness of the chorizo complements the earthiness of the split peas, while aromatic vegetables and spices add depth and complexity. Whether you’re serving it as a main course or a starter, this soup is sure to warm you up and delight your taste buds.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 pound chorizo sausage, sliced
• 1 1/2 cups dried green split peas, rinsed and sorted
• 6 cups chicken or vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables and Spices: Incorporate the diced carrots and celery into the pot. Cook for another 5-7 minutes until the vegetables begin to soften. Stir in the smoked paprika and cayenne pepper, allowing them to coat the vegetables evenly.
3. Cook the Chorizo: Add the sliced chorizo sausage to the pot and cook for about 4-5 minutes, stirring occasionally, until the sausage is browned and starting to render its fat.
4. Combine Peas and Broth: Stir in the rinsed split peas, ensuring they’re well mixed with the other ingredients. Pour in the chicken or vegetable broth and add the bay leaves. Increase the heat to bring the mixture to a boil.
5. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours. Stir occasionally, ensuring the peas are soft and the soup has thickened to your liking.
6. Season and Serve: Remove the bay leaves from the soup and season with salt and pepper to taste. If you prefer a smoother texture, you can use an immersion blender to partially blend the soup. Serve hot, garnished with chopped fresh parsley and a lemon wedge on the side for an optional zesty finish.

Extra Tips: For an even spicier version of this soup, consider adding a finely chopped jalapeño along with the vegetables, or increase the amount of cayenne pepper used.

If you find the soup too thick after simmering, you can adjust the consistency by adding more broth or water. Additionally, for a vegetarian version, substitute the chorizo with a plant-based sausage and use vegetable broth.

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months, making it a convenient make-ahead meal.

Split Pea Soup With Roasted Garlic and Thyme

Split Pea Soup With Roasted Garlic and Thyme is a comforting and hearty dish that combines the earthy flavors of split peas with the aromatic notes of roasted garlic and thyme. This soup is perfect for chilly days when you want something warm and satisfying.

The roasting of garlic adds a depth of flavor that elevates the simple split pea soup to a gourmet level. Thyme, with its subtle minty and peppery flavor, complements the sweetness of the peas and the richness of the garlic, creating a well-balanced dish.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The preparation involves simmering the split peas to a creamy consistency and enhancing it with the rich flavors of roasted garlic and fresh thyme. The process is straightforward, requiring some time and patience to guarantee the peas are thoroughly cooked and the flavors meld together beautifully.

Ingredients:

• 2 cups dried split peas
• 1 head of garlic
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
• 6 cups vegetable or chicken broth
• Salt and pepper to taste
• 2 bay leaves
• Optional: ½ cup diced ham or smoked sausage for added flavor

Cooking Instructions:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 30 minutes until the cloves are soft and golden.
2. Prepare the Vegetables: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened and the onion is translucent.
3. Combine Ingredients: Add the split peas, thyme, bay leaves, and roasted garlic (squeeze the soft garlic cloves out of their skins) to the pot. Stir to combine with the sautéed vegetables.
4. Add Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 1 to 1 ½ hours, or until the peas are tender and the soup has thickened.
5. Season and Serve: Remove the bay leaves, and season the soup with salt and pepper to taste. If using, add the diced ham or smoked sausage. Allow everything to heat through for another 5-10 minutes. Serve hot, garnished with additional thyme if desired.

Extra Tips:

For a creamier texture, you can use an immersion blender to partially blend the soup once the peas are fully cooked. This will create a thicker consistency while still retaining some texture from the whole peas and vegetables.

If the soup becomes too thick, you can add more broth or water to reach your desired consistency. Roasting the garlic in advance and storing it in the refrigerator can save time on the day you plan to cook the soup.

Additionally, this soup stores well in the fridge and even improves in flavor the next day, making it a great make-ahead dish.

Lemon and Dill Split Pea Soup

Lemon and Dill Split Pea Soup is a rejuvenating twist on the classic split pea soup, combining the earthy richness of peas with the zesty brightness of lemon and the aromatic flavor of dill. This soup isn’t only comforting and hearty but also brings a unique, invigorating taste to your table.

It’s perfect for a light dinner or a satisfying lunch, offering warmth and nourishment with every spoonful. This recipe serves 4-6 people, making it great for a family meal or a small gathering. The soup is vegan-friendly, but you can easily incorporate your choice of protein if desired.

The balance of flavors from the lemon and dill complements the creaminess of the peas, creating a beautiful harmony that will delight your taste buds.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups dried split peas, rinsed and drained
• 8 cups vegetable broth
• 2 medium carrots, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest and juice of 1 large lemon
• 1/4 cup fresh dill, chopped
• 1 bay leaf
• Optional: lemon slices and additional dill for garnish

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
2. Add the Peas and Vegetables: Stir in the rinsed split peas, diced carrots, salt, and black pepper. Mix well to coat the vegetables and peas in the oil and seasoning.
3. Simmer the Soup: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45-60 minutes, or until the peas are soft and the soup thickens. Stir occasionally to prevent sticking.
4. Incorporate the Flavors: Once the peas are tender, remove the bay leaf. Add the lemon zest, lemon juice, and chopped dill to the soup. Stir well to combine all the flavors.
5. Adjust the Seasoning: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.
6. Serve: Ladle the soup into bowls and garnish with optional lemon slices and additional dill if desired. Serve hot and enjoy!

Extra Tips:

When cooking Lemon and Dill Split Pea Soup, be mindful of the consistency. If the soup becomes too thick, you can easily adjust it by adding more broth or water until you reach your desired consistency.

Additionally, remember that the soup will thicken as it cools, so thinning it slightly before serving might be a good idea. If you prefer a smoother soup, use an immersion blender to puree it to your liking.

Finally, fresh dill is key to the flavor; however, if you only have dried dill, use about one-third of the fresh dill amount as it’s more concentrated. Enjoy this delightful blend of flavors with crusty bread or a light salad for a complete meal.

Split Pea and Lentil Soup With Curry Spices

Split Pea and Lentil Soup With Curry Spices is a delicious and hearty dish that brings together the creaminess of split peas and the rich texture of lentils, all infused with aromatic curry spices. This soup is perfect for a cozy meal, offering a balance of warmth and nutrition. The combination of legumes with curry spices creates a flavor profile that’s both comforting and exciting.

Whether you’re serving it as a main course or a starter, this soup is sure to delight your taste buds.

The preparation of Split Pea and Lentil Soup With Curry Spices involves simmering the ingredients until they meld together into a thick, savory soup. The curry spices add depth and complexity, while the addition of vegetables provides freshness and nutrients. This recipe is perfect for a cool evening, and it can easily be adjusted to suit your spice preferences.

It’s a wonderful way to enjoy a healthy meal that’s both satisfying and flavorful.

Ingredients for 4-6 servings:

• 1 cup dried split peas
• 1 cup dried lentils (any variety)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional for garnish)
• Lemon wedges (optional for serving)

Cooking Instructions:

1. Prepare the Legumes: Rinse the split peas and lentils under cold water until the water runs clear. This removes excess starch and any debris.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.
3. Add Vegetables and Spices: Stir in the carrots and celery, cooking for another 2-3 minutes. Add the curry powder, cumin, and coriander, stirring continuously to coat the vegetables and release the spices’ aromas.
4. Combine Broth and Legumes: Pour in the vegetable broth and add the rinsed split peas and lentils. Drop in the bay leaf. Stir well to combine all ingredients.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the split peas and lentils are tender and the soup has thickened to your liking.
6. Season to Taste: Remove the bay leaf. Taste the soup and season with salt and pepper as needed. If you prefer a smoother texture, use an immersion blender to partially blend the soup.
7. Serve: Ladle the soup into bowls. Garnish with fresh cilantro and a squeeze of lemon juice if desired. Serve hot with crusty bread or naan.

Extra Tips:

For a creamier consistency, consider adding a splash of coconut milk towards the end of cooking. If you want to enrich the flavor profile, you can add a pinch of cayenne pepper for extra heat or some grated ginger for a touch of freshness.

This soup can be stored in the refrigerator for up to three days and also freezes well, making it an excellent option for meal prep. Adjust the thickness by adding more broth if needed when reheating.