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Easy Split Pea Soup

February 20, 2013

Here’s a quick recipe to throw together on a weekend morning when you have a little more time to prep and simmer the soup. Only 5 main ingredients! This big batch of soup is perfect for a quick reheat during a busy weeknight and it’s one of those soups that just keeps getting better the longer it sits. The vegetables and prep in this soup base is what I use for almost every soup I make (chicken noodle, meatball soup, lentil etc). You simply sauté minced garlic in some olive oil in a large pot, toss in all the chopped up veggies, let them get soft before adding in your grains/beans and broth and season with whatever you have on hand. At the end, I used my hand immersion blender to blend it to a smooth consistency. If you want the soup chunky, pour some soup into a bowl and puree it before adding it back in. I topped the soup with crispy pancetta bits and homemade croutons for the perfect bite!

Easy Split Pea Soup


  • 1 bag of split peas (approximately 2.5 cups)
  • (1.5) 32 oz. chicken broth (just make sure everything is covered in broth before bringing it down to a simmer)
  • 3 large carrots
  • 1 stalk of celery
  • 1 large onion
  • 2 Tbs Olive Oil
  • Minced Garlic (2 cloves)
  • Salt + Pepper
  • Seasonings of your choice (I like to use Oregano and Basil)


  1. Add olive oil to a large pot. Once the oil is hot, add your garlic
  2. Chop all veggies and add to pot. Sauté for 5 minutes until vegetables are soft and translucent
  3. Add split peas and cover with broth
  4. Reduce to simmer and cook for about an hour
  5. Puree as little or as much as you like with a stick blender
  6. Garnish with crispy pancetta bits or homemade croutons

Homemade croutons:

Cube day old bread and toss in a little olive oil. Bake in a 350 oven for a few minutes, watch them so they don’t burn. You can toss them in a little garlic powder or Parmesan for extra flavor. Or cook them in the pancetta fat instead of baking them.


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