Best 2 Perfect Split Pea Soup Recipes

Craving a hearty, comforting, and nutritious soup? Look no further than our perfect split pea soup! Made with dried split peas, this classic soup is packed with flavor and protein. Simmered in a rich broth with aromatic vegetables, herbs, and spices, our split pea soup is a true delight for the senses. Whether you prefer a creamy or chunky texture, our two variations - the classic split pea soup and the creamy split pea soup - cater to your taste preferences. Both recipes are easy to follow and require minimal prep time, making them perfect for busy weeknights. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the perfect split pea soup!

Let's cook with our recipes!

PERFECT SPLIT PEA SOUP

Perfect Split Pea Soup image

This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients.

Provided by Kipp Schoenwald

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons butter
½ small sweet potato, diced
1 teaspoon salt
¼ cup water
2 teaspoons olive oil
1 large onion, coarsely chopped
4 carrots, shaved into strips using a vegetable peeler
6 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
6 cups chicken stock
1 pound dried split peas
1 teaspoon chopped marjoram
1 ounce freshly shaved Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
1 pinch lemon pepper, or to taste

Steps:

Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 57.3 g, Cholesterol 15.1 mg, Fat 8.5 g, Fiber 21.6 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 1263.6 mg, Sugar 10.5 g

PERFECT SPLIT PEA 'N HAM SOUP

Perfect Split Pea 'n Ham Soup image

Originally a grandmother's recipe in a San Francisco newspaper, I've modified this a bit to make it even easier and better. It's the best pea soup I've ever eaten, offering big flavor where many pea soups are just too bland. It takes some time, but almost all is unattended. Enjoy it on a chilly night, and for several more days afterward! Delicious right off the stove, or make-ahead. (This soup thickens a lot when chilled, but "melts" on reheating. You can add a little water if needed.)

Provided by Laurie H.

Categories Vegetable

Time 3h30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups split peas (green, yellow, or a mixture)
2 medium onions, diced
5 medium garlic cloves, crushed (or use 4 tsp. chopped from a jar)
2 -3 carrots, peeled and chopped (or chop 15-20 baby carrots)
2 celery ribs, sliced
2 tablespoons butter
10 cups chicken broth (or sub. up to half with water)
1 slice baked ham (sold in vacuum pack as "ham steak," or leftover if you have it)
salt and fresh pepper
1 bay leaf (optional)
1 pinch thyme (optional)

Steps:

Rinse peas well in a strainer or colander.
Melt the butter in a large Dutch oven or soup pot, and saute onions, carrots and celery over medium heat until lightly browned. Sprinkle 1/4 teaspoon salt over all.
Add the crushed garlic and saute until fragrant, about 1 minute.
Keeping heat the same, add the broth and peas. Scrape bottom of pan to loosen any browned bits and stir to mix everything up.
Trim all visible fat from the ham and add ham to the pot. It's fine if it breaks into a few chunks, but they need to be large enough to pick out later.
When soup comes to a light boil, use a wad of paper towels to dab any whitish foam off the surface.
Lower heat to a simmer, cover, and cook for 2-3 hours. About an hour in, use tongs to pull out all the ham and either chop into bite-sized pieces or snip with kitchen scissors right over the pot. Now is also a great time to taste for seasoning; you may need to add nothing at all, but see Ingredients for ideas.
If you like, blend some or all of the soup with a regular blender (more trouble) or immersion blender (zero trouble).

Tips:

Use a variety of split peas. This will give your soup a more complex flavor and texture.
Soak the split peas overnight. This will help them cook more evenly and prevent them from becoming mushy.
Sauté the vegetables before adding them to the soup. This will help them release their flavor and aroma.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Season the soup to taste. Add salt, pepper, and other spices as desired.
Serve the soup with a dollop of sour cream or yogurt. This will add a touch of richness and creaminess.

Conclusion:

Split pea soup is a delicious, hearty, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover ham or bacon. With a few simple tips, you can make the perfect split pea soup that your whole family will love.