Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free
Recipe Contributed By Healthfully Ever After

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Split Pea Soup Three Ways

Prep Time 15 minutes
Cook Time 50 minutes


Base Soup:

  • 2 tbsp butter, or olive oil
  • 1 large onion, yellow
  • 2 large carrot, peeled and diced
  • 2 large stalks celery
  • 1 tbsp garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper, black; freshly ground
  • 1 lb split peas, green, dried
  • 7 cups chicken stock
  • 1 bay leaf

Baked Potato Toppings:

  • sour cream
  • potatoes, crisped cubes
  • hot sauce
  • chives, chopped

Harvest Toppings:

  • apple, green; cut into matchsticks
  • sausage, cooked, ground
  • dash apple cider vinegar
  • pomegranate seeds
  • walnuts, chopped
  • sprinkle pumpkin seeds

German Toppings:

  • soft pretzel bites
  • mustard, whole grain dijon
  • sour cream
  • dill, fresh
  • sausage, cooked
  • sauerkraut


  • Add butter/olive oil, veggies and salt and pepper to large pot over medium heat until veggies are very soft, about 7-10 minutes.
  • Rinse dried split peas. Add to the pot with veggies along with a bay leaf and stock. Stir. Bring to a boil then cover and turn to low. Cook about 50 minutes, stirring occasionally. Remove bay leaf and purée soup.
  • Select your desired topping variations and enjoy!
  • To reheat: Thin as needed with additional stock or water. To freeze: Store 3-6 months in the freezer in an airtight container