Souper Easy Split Pea Soup

Total: 1 hour 40 minutes
Prep: 10 minutes
Cook: 1 hour 30 minutes
Yield: 6 servings

This split pea soup is packed with goodness and easy-peasy. Dry peas are a good source of iron, magnesium, phosphorus, potassium, and protein. According to the US Dry Pea & Lentil Council, they’re only about $.07 per serving compared to chicken which is about $.67 per serving. So dig in!



  1. In a large pot over medium-high heat, add 1/4 cup of the vegetable broth and onion. Steam sauté onion until translucent, about 3 minutes.
  2. Add garlic and steam for another 2 minutes.
  3. Add remaining ingredients and bring mixture to a boil.
  4. Reduce to a simmer and stir periodically.
  5. The soup may foam, which is normal when cooking with split peas. Stir and lower heat slightly if this happens. Continue simmering until peas are tender, about an hour and a half.
  6. Remove the bay leaf and serve.


  • if you prefer a smooth soup, transfer to a blender or use an immersion blender, carefully pulse until smooth. Return to pot and heat until hot, adding more water if necessary.
  • Garnish with croutons or grated carrots for a splash of color.
  • Ladle soup into individual containers and freeze for up to three months for easy work lunches or quick homemade dinners!

Kristie Middleton is senior food policy director for The Humane Society of the United States and the author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time. She’s a sought-after speaker and thought leader on the topic. Middleton has partnered with the nation’s biggest school districts including Los Angeles, Detroit, and Boston to implement plant-based initiatives such as Meatless Monday. Her work has been covered by national media, including The New York Times, Los Angeles Times, and CNN. Kristie is a Plant-Based Nutrition Certificate Graduate.
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