Split Pea Soup with Carrots, Celery, and Spinach Recipe

Introduction

Split pea soup is a comforting and hearty dish that’s perfect for chilly days. Packed with nutritious ingredients and warming spices, this classic recipe is easy to make and wonderfully satisfying.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large carrots
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 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 (optional)
• 5 ounces (5 cups) spinach (optional)

Instructions

1. Step 1: Warm up 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add chopped carrots, onion, and celery, then fry for about 5 minutes, stirring often until softened.
2. Step 2: Add grated garlic and cumin, frying for one more minute to release their flavors.
3. Step 3: Pour in vegetable broth, then add dried split peas, bay leaf, oregano, thyme, salt, and black pepper. Stir to combine.
4. Step 4: Cover with a lid and bring the soup to a boil. Crack the lid open slightly, then reduce heat to medium-low and let it simmer until the split peas are tender, about 30 to 45 minutes. Stir occasionally and add more broth as needed.
5. Step 5: If using potatoes, peel and cut them into bite-sized chunks, then add them to the pot about 10 minutes after you add the split peas.
6. Step 6: Use an immersion blender to blend 2 to 3 cups of the soup until smooth, then stir it back into the pot.
7. Step 7: Taste and adjust seasoning, adding more salt or broth if needed to reach your preferred consistency.
8. Step 8: For a spinach variation, add fresh spinach right after blending. Add a little water if the soup becomes too thick, then simmer for 5 more minutes until the spinach wilts.
9. Step 9: Serve hot with a drizzle of extra virgin olive oil, fresh thyme if desired, and warm crusty bread on the side.

Tips & Variations

• For a smoky flavor, add a smoked paprika pinch along with the cumin.
• To make it vegan and gluten-free, ensure your broth is plant-based and gluten-free.
• If you prefer a chunkier texture, blend only a small portion of the soup and leave the rest whole.
• Add fresh herbs like parsley or dill before serving for a fresh twist.

Storage

Store leftover split pea soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This soup can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow split peas instead of green split peas?

Yes, yellow split peas can be used as a substitute. They have a similar texture and cooking time, though the flavor may be slightly milder.

Do I need to soak the split peas before cooking?

Split peas do not require soaking before cooking, which makes this soup a quick and convenient option. Just rinse them well before adding to the pot.

Split Pea Soup with Carrots, Celery, and Spinach Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This hearty and nutritious Split Pea Soup features green split peas simmered with carrots, onion, celery, and aromatic spices to create a comforting and flavorful dish. Optional potatoes and spinach add extra texture and nutrients, while blending part of the soup creates a creamy consistency without cream. Perfect for a warming meal served with crusty bread.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian/International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base 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) fresh spinach

Instructions

1. Sauté Vegetables: Warm 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add chopped carrots, onion, and celery, and fry them for about 5 minutes, stirring often until they start to soften.
2. Add Garlic and Spices: Add the grated garlic and 1½ teaspoons of cumin to the pot, frying for an additional minute to release the flavors.
3. Add Broth, Split Peas, and Herbs: Pour in 6 cups of vegetable broth along with the dried split peas, bay leaf, dried oregano, dried thyme, salt, and black pepper. Stir to combine all ingredients thoroughly.
4. Simmer Soup: Cover the pot with a lid, bring to a boil, then crack the lid open slightly and lower heat to medium-low. Let it simmer for 30 to 45 minutes, stirring occasionally and checking the peas for tenderness. Add more broth if necessary to keep desired consistency.
5. Add Potatoes (Optional): If using potatoes, add them 10 minutes after the split peas go into the pot. Ensure potatoes are peeled and diced into bite-sized chunks. Continue simmering until both peas and potatoes are tender.
6. Blend Soup: Use an immersion blender to blend 2 to 3 cups of the soup until creamy while leaving the rest chunky for texture. Stir well to incorporate the blended portion.
7. Adjust Seasonings: Taste the soup and adjust salt levels and consistency as needed by adding more broth or water for a thinner soup.
8. Add Spinach Variation: If using spinach, stir it in right after blending the soup. Add some water if the soup becomes too thick. Let the soup simmer for an additional 5 minutes to wilt the spinach.
9. Serve: Ladle the soup into bowls, garnish with fresh thyme and a drizzle of extra virgin olive oil. Serve warm with crusty bread on the side.

Notes

• The cooking time for split peas can vary based on their age and quality; taste test for tenderness regularly.
• Blending part of the soup creates a creamy texture without needing cream or dairy.
• Potatoes are optional but add heartiness and texture to the soup.
• Spinach can be added for a nutritious green boost and vibrant color.
• Adjust seasoning and broth quantities according to your taste and preferred soup thickness.
• To keep it vegan, ensure vegetable broth quality and avoid any animal-based seasonings.

Keywords: split pea soup, vegetarian soup, healthy soup, green split peas, potato soup, spinach soup, easy soup recipe, stovetop soup