Split pea soup, an American classic, is high on the list of great comfort foods. You can make this one with green or yellow split peas; the vegetables and barley make it even more enticing. A meal in a bowl, you need just add salad and fresh bread and you're all set — the kind of soup that tastes even better the day after you make it.
Key Ingredients & Substitutions
- Split peas. Green or yellow both work well — use whichever you have on hand; yellow split peas cook up slightly milder and sweeter.
- Pearl barley. Adds heartiness and a pleasant chew to the soup that keeps it from being just a puree.
- Potatoes or sweet potato. Either works well — sweet potato adds a touch of natural sweetness that plays nicely against the earthy split peas.
- Carrots and celery. The classic aromatic base that gives the soup its savory backbone.
- All-purpose seasoning blend. Something like Spike or Mrs. Dash rounds out the flavor — use your favorite blend, or a simple mix of dried herbs if you don't have one on hand.
Variations
- Add greens. Stir in a few handfuls of chopped kale or spinach near the end of cooking for extra nutrition and color.
- Make it smoky. A pinch of smoked paprika adds depth reminiscent of the ham hock some traditional versions use.
- Skip the barley. For a gluten-free version, simply omit it or substitute rice or an extra potato.
- Blend it smooth. For a creamier, more traditional split pea soup texture, blend part or all of the soup with an immersion blender.
- Add a splash of liquid smoke. A few drops deepen the savory flavor without changing the texture.
Tips for the Best Split Pea Soup
- Rinse and sort the split peas. This removes any debris and helps them cook evenly.
- Add water gradually. The soup thickens considerably as it stands, so add more water as needed and re-taste the seasonings, since diluting the broth also dilutes the flavor.
- Let it rest. The flavors deepen if you let the soup stand for an hour or two before serving, or even better, overnight.
- Garnish with fresh dill. A few sprigs on top add a bright, fresh finish that cuts through the heartiness of the soup.
- Stir occasionally as it simmers. Split peas can settle and stick to the bottom of the pot, especially once they start breaking down.
Make Ahead & Storage
Like most soups, this one is even better the next day once the flavors have had time to meld. It keeps in the refrigerator for up to 5 days, and freezes well for up to 3 months — just know it will thicken considerably once chilled, so plan to thin it with a little water or broth when reheating.
How to Serve
Serve hot, topped with chopped fresh dill if you'd like, alongside a simple salad and fresh bread for a complete meal.
Recipe
Vegan Split Pea Soup
An American classic comfort food, made hearty with barley and vegetables. A meal in a bowl — just add salad and fresh bread and you're all set.
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Servings:
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion finely chopped
- 2 to 3 cloves garlic minced
- 2 medium potatoes or 1 medium-large sweet potato scrubbed or peeled, and diced
- 1 large or 2 medium carrots diced
- 1 pound green or yellow split peas rinsed and sorted
- ½ cup pearl barley
- 2 bay leaves
- 1 tablespoon all-purpose seasoning blend such as Spike or Mrs. Dash
- 1 teaspoon ground cumin
- salt and freshly ground pepper to taste
- fresh dill for garnish, optional
Instructions
- Heat the oil in a large soup pot. Add the onion and garlic. Sauté over medium heat for 8 to 10 minutes, or until the onions are soft and golden.
- Add 8 cups of water and all the remaining ingredients except salt and pepper. Bring to a simmer, then simmer gently, covered, for 30 minutes.
- Stir, then add 2 additional cups of water. Simmer for another 40 to 45 minutes, or until the barley is tender and the peas are mushy.
- Serve at once, or let the soup stand for an hour or two, then heat through as needed. Top each serving with chopped fresh dill or a few sprigs, if you'd like.
Notes
The soup thickens considerably as it stands. Add more water as needed, then taste to correct the seasonings.
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