Split Pea Soup with Carrots, Onion, and Spinach Recipe

Introduction

Split pea soup is a comforting and hearty dish perfect for chilly days. Made with nutritious green split peas and fragrant spices, this soup is both satisfying and easy to prepare. Whether you prefer it smooth or chunky, it’s a wholesome meal that warms you from the inside out.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, grated
• 1½ teaspoon cumin
• 6 cups vegetable broth (start with 4 cups and add more if necessary)
• 2 cups green split peas, dried
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt (or more to taste)
• ½ teaspoon black pepper
• ¾ pound potatoes, peeled and cut into bite-size chunks (optional)
• 5 ounces (5 cups) spinach (optional)

Instructions

1. Step 1: Warm up the olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery, and cook for 5 minutes, stirring often until softened.
2. Step 2: Add the grated garlic and cumin, and cook for another minute, stirring constantly to release the flavors.
3. Step 3: Pour in the vegetable broth, add the green split peas, bay leaf, oregano, thyme, salt, and pepper. Stir well.
4. Step 4: Cover the pot partially with a lid, bring to a boil, then reduce the heat to medium-low and simmer until the split peas are tender, about 30 to 45 minutes. Stir occasionally and add more broth if the soup becomes too thick.
5. Step 5: If using potatoes, add them 10 minutes after adding the split peas so they cook through with the peas.
6. Step 6: Blend 2 to 3 cups of the soup directly in the pot using an immersion blender, then stir to combine. Adjust salt and broth to reach your desired taste and consistency.
7. Step 7: For a spinach variation, stir in the spinach after blending, add a little water if needed, and simmer for 5 more minutes until the spinach wilts.
8. Step 8: Serve hot with a drizzle of extra virgin olive oil, fresh thyme if desired, and warm crusty bread on the side.

Tips & Variations

• Add potatoes for extra heartiness and texture.
• Use an immersion blender for a creamy consistency without losing all the soup’s texture.
• Incorporate fresh spinach at the end for a boost of vitamins and color.
• Adjust spices like cumin and thyme to taste for a personalized flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it’s too thick. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow split peas instead of green?

Yes, yellow split peas work well too but may cook slightly faster and change the color of the soup. Adjust cooking time as needed and check peas for tenderness.

Do I need to soak the split peas before cooking?

No soaking is required for split peas, which makes this soup quick to prepare compared to other dried legumes.

Split Pea Soup with Carrots, Onion, and Spinach Recipe

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★★★★★

4.7 from 87 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This hearty and nutritious Split Pea Soup is a comforting blend of green split peas, fresh vegetables, and aromatic spices simmered to perfection. Enhanced with optional potatoes and spinach, it offers a wholesome and flavorful meal that’s perfect for chilly days or anytime you crave a warm, filling soup.

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Ingredients

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Main Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, grated
• 1½ teaspoon cumin
• 6 cups vegetable broth (start with 4 cups and add more if necessary)
• 2 cups green split peas, dried
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt or more to taste
• ½ teaspoon black pepper

Optional Ingredients

• ¾ pound potatoes, peeled and cut into bite-size chunks
• 5 ounces (5 cups) spinach

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Instructions

1. Sauté Vegetables: Warm up 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery, and cook for about 5 minutes, stirring often until the vegetables soften.
2. Add Garlic and Spices: Stir in the grated garlic and cumin, frying for another minute to release their flavors.
3. Add Broth and Seasonings: Pour in the vegetable broth along with the dried split peas, bay leaf, oregano, thyme, salt, and pepper. Stir to combine everything evenly.
4. Simmer the Soup: Cover the pot with a lid, bring the soup to a boil, then slightly crack open the lid, reduce heat to medium-low, and let it simmer gently. Cook for 30 to 45 minutes until the split peas are tender, stirring occasionally and adding more broth if needed to maintain desired consistency.
5. Add Potatoes (Optional): If using potatoes, add them 10 minutes after the peas have started cooking. Let them cook together until tender.
6. Blend Part of the Soup: Use an immersion blender to puree 2 to 3 cups of the soup directly in the pot to create a creamy texture while leaving some chunks for heartiness.
7. Adjust Seasoning and Consistency: Stir the blended soup, taste, and adjust salt or broth amount if the soup is too thick.
8. Add Spinach (Optional Variation): For the spinach variation, stir in the spinach right after blending. If the soup thickens too much, add a little water or broth. Let the soup simmer for an additional 5 minutes to allow the spinach to wilt.
9. Serve: Ladle the hot soup into bowls. Garnish with fresh thyme, a drizzle of extra virgin olive oil, and serve with warm crusty bread on the side.

Notes

• Start with 4 cups of vegetable broth and add more as necessary to achieve desired soup thickness.
• Grating the garlic releases more flavor than mincing.
• Adding potatoes makes the soup more filling and adds a creamy texture.
• Blending part of the soup creates a nice balance between creamy and chunky textures.
• The spinach variation adds extra nutrients and a vibrant color to the soup.
• Use an immersion blender carefully to avoid splattering hot soup.
• Adjust salt and pepper to taste, especially after blending.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: split pea soup, vegetarian soup, vegan soup, hearty soup, healthy soup, Mediterranean soup, easy soup recipe, vegetable soup, comfort food