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Split Pea Soup with Carrots, Celery, and Spinach Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/split-pea-soup-with-carrots-celery-and-spinach-recipe/