This tasty split pea soup is made without the traditional ham (so it’s vegetarian), requires no soaking of peas and is therefore, quick and easy to make. Want it vegan? Just use vegetable stock.
Originally published October 25th, 2013.
One of the nicest things about having this blog is that my son, Steven, who attends Georgetown University, can find a lot of the the recipes for simple dishes he’s used to eating at home. He has no meal plan this year so it’s great that he can cook for himself. (Please note: this is republished from 7 years ago, my son graduated from university 5 years ago.)
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Incidentally, I just sent him a care package last week, which included an immersion blender, and bags of lentils, beans and split peas. Yes, I know, it’s not your typical care package, but I did include some British chocolate. However, I must add that he wasn’t too excited about the chocolate as he hasn’t been eating any sweets for the past month or so.
Is he really my son?
Can I make this split pea soup vegan?
It’s so easy to make this soup vegan! All you have to do is use vegetable stock and skip the milk at the end (or you can use a plant based milk).
You may also enjoy this other pea soup recipe.
In short, I’m posting this split pea soup for Steven, but I hope you’ll try it too! There’s no ham in this recipe and you can easily make it completely vegetarian (and vegan) by substituting vegetable stock for the chicken stock. It’s a lighter version of the standard split pea soup, and tastes even better with some warm, crusty bread, or some garlic croutons!
Split Pea Soup
I’ve been making this so long, I don’t remember the source serves 6
FULL PRINTABLE RECIPE BELOW
Prepare the Soup Base
In a large pot, sauté the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft. Add the stock.
Next add the split peas.
Then the potatoes, and stir well.
Simmer
Next, bring to a boil, and add salt. Then reduce the heat and simmer on low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
Blend the Split Pea Soup
Remove from heat and blend until smooth with an immersion blender or a counter-top blender.
The soup should be completely smooth. Taste for salt and pepper; add as needed.
Finally, add a splash of milk, cream or half and half, if desired.
Serve the Split Pea Soup
Ladle into bowls and serve hot.
Serve split pea soup hot with more black pepper and crusty bread, or croutons.
Enjoy; it’s a fabulously guilt-free, delicious soup!
Here’s a Greek spring soup recipe from What a Girl Eats, if you’re in the mood for soups!
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Split Pea Soup (without ham)
A vegetarian version of split pea soup that's very tasty.
Ingredients
- 1 large onion, chopped
- 1 cup dried split peas, rinsed
- 2 medium sized potatoes, peeled and diced
- 2 Tbsp extra virgin olive oil
- 5 1/2 cups chicken or vegetable stock
- 1 tsp Kosher salt
- black pepper, to taste
- splash of milk, cream or half and half, optional
Instructions
- In a large pot, saute the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft. Add the stock.
- Then add the peas and potatoes, and stir well.
- Bring to a boil, add salt; then reduce heat and simmer over low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
- Remove from heat and blend until smooth, with immersion blender or a counter-top blender. Taste for salt and pepper; add as needed.
- Add a splash of milk, cream or half and half, if desired. (I used half and half.) Serve split pea soup hot with extra pepper and crusty bread, or croutons.
Notes
Nutrition info is with a splash of milk.
Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving:Calories: 438Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 123mgSodium: 598mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 35g
Nutrition information is only an estimate.
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I just made the soup for 100 nuns it was absolutely amazing the sisters absolutely loved it thank you so much
Oh that’s so lovely to hear, John, that makes me happy! Where are you that there are 100 nuns?!
Your soup looks lovely, but can I just point out that chicken stock comes from an animal so is definitely not vegetarian ;)
Hey Heather, how in the world did you miss the “or vegetable stock” in the ingredient list (RIGHT NEXT TO CHICKEN STOCK, so yeah, pretty hard to miss)? Oh, also this, “There’s no ham in this recipe and you can easily make it completely vegetarian (and vegan) by substituting vegetable stock for the chicken stock.”
To be honest, I’m really confused as to why you took the time to tell me chicken stock comes from an animal as if I’m 2, especially when the recipe directions clearly have vegetarian options.
Wow, Christina! Did you think you had to reply to Heather with such sarcasm? She wasn’t in the least bit mean in asking that question.
She told me chicken is an animal. I think that’s pretty insulting.
Oh, how I wish my mother had sent me an immersion blender when I was in college! (Hmmm… They probably hadn’t been invented yet, as that was the dark ages.) The soup looks fantastic, Christina, and I honestly prefer it without the ham. Don’t get me wrong – I love ham! But the velvety texture of this soup really appeals, and we are trying to eat less meat these days. And I just happen to have all the ingredients on hand!
I forgot how much I love Split Pea soup and this is a good reminder to make it! I can pass on the ham so this recipe is perfect.
I always kept split peas on hand when the kids were little and we’d make it every time (rarely in Georgia, though) it snowed. Now, I just make it anytime I feel like some comfort food! The only changes to your recipe is that I add carrots and celery in mine.
I have always made my split pea soup with ham, but intend to try this version. It sounds and looks delicious. Thanks!
It’s really nice, Peggy and you don’t have to worry about having ham on hand, you can make it anytime. Let me know what you think!
Gorgeous. Personally, I’ve never blended mine, and i don’t know why! it looks so pretty!
I also do not blend mine and I add carrots. My guys like ‘chunky’ soup.
Absolutely nothing wrong with that! :)
Oh, and I’ve never not blended it! Maybe I should try it! Haha!
Made a double recipe of the pea soup. Absolutely delicious Perfect for a cold night in New York. Cannot seem to attach my photo
THat’s wonderful, Judie! If you’re trying to enter the challenge for this month, you can post a photo on any of my social media channels: Facebook, Instagram and Twitter. If you’re not on any of them, just email me the photo and I can share it for you. :) ( (There’s no way to attach photos in the comments here.)