Food · Recipes

How to Make Split Pea Soup

I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.

split pea soup

I LOVE split pea soup and I think that, if you’ll give it a go, you will love it too. There is one good thing about Les not wanting to eat it: more soup for me. This soup freezes well, so I make extra and freeze it for easy lunches during my work week.

Split Pea Soup

  • Servings: 6-8
  • Difficulty: easy
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You can use any kind of dried peas, but I like a mix of yellow and green split peas. I also generally throw in some red lentils as you can see here. But, if you don’t have them on hand, don’t worry about it. The soup will be just as delicious without the lentils.


  • 2 cups dried split peas with lentils (optional on the lentils)
  • 1 small onion – diced
  • 3 or 4 cloves garlic, minced or smashed
  • 3 or 4 sliced carrots
  • 3 or 4 diced potatoes
  • 8 cups water, vegetable broth or chicken broth
  • a hefty sprinkle of dried oregano
  • salt and pepper to taste – about 1 -1/2 to 2 tsp each (if you are going without salt, try the Mrs. Dash onion, garlic mix. It’s delicious.)
  • A little swish of olive oil – just enough to lightly coat the bottom of your soup pot
  •  soup vegetables

Note: my photo does not show ALL of the veggies that I threw into the pot. Just what I could artfully fit onto my cutting board. So, go ahead and throw in as many veggies as you like. As with all of my soups, the amounts listed are not a hard and fast rule.


Drizzle a little olive oil into a 4 quart soup pot. On medium heat, saute the onions and garlic with the olive oil, oregano, Mrs. Dash (or salt), and pepper until the onions are translucent – about 10 to 15 minutes. Add 1/2  of the split pea mixture, and 8 cups liquid. Bring to a boil, then simmer uncovered for 20 minutes. Add the carrots and potatoes and continue simmering for an additional 20 minutes. Add the remaining split peas and continue to simmer for another 45 minutes to an hour, or until all the peas are soft and to your liking. Stir soup frequently to keep from burning on the bottom. Let cool for ten minutes or so. Taste for seasoning. Serve hot.
Can be refrigerated and warmed on the stove or in the microwave. Also freezes well.S McCall

9 thoughts on “How to Make Split Pea Soup

    1. LOL, I don’t like peas either, but the split peas don’t taste anything like green peas. Think more along the lines of chick peas. Try them-you’ll be pleasantly surprised. OH! And don’t bother with the canned split pea soup. I have tried them all and have found noting that compares to homemade.

      Liked by 1 person

  1. Hi, thank you for sharing your recipe. I’ll try it tomorrow but I was wondering if there is any reason why you didn’t throw in the whole amount of peas at once.
    Thanks 🙂

    Liked by 1 person

    1. Thank YOU Fatima. I’m so glad that you’ll give the recipe a go.
      The reason for the half portion of peas to begin with is that I like to have a creamy consistency along with peas that are more soft but “whole”. I like a chunky soup. Some people cook the peas all together and then take out half and whir them in a blender to get the creamy part of the soup. That’s OK, but why not skip the blender step if you can?


  2. Thank you for your quick reply! I actually tried it three days ago and OMG it was the best solit peas soup I ever had!! Everybody loved it. Thanks, Sandra!! :3

    Liked by 1 person

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