37 split pea soup recipes

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Excellent bread. Nice, light texture and good crust. I will add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Made the house smell great, and was perfect with a steaming bowl of split pea soup! Thanks for this keeper.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Spicy split pea soup: a vegan one-pot soup with split green peas, carrots, celery, and a cayenne-paprika kick. Naturally thick, high-fiber, and budget-friendly comfort food.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Split pea chowder with potato, celery, grated carrot, and basil. A vegan one-pot soup that's thick, filling, and naturally high in protein. Serve over toast or brown rice.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.