Split Pea Soup Three Ways

Course: Soups
Difficulty: Easy
Pulse Type: Dry Peas
Specialty Diet: Gluten Free
Category: Split Pea Soup Recipes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings


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


  1. Add butter/olive oil, veggies and salt and pepper to large pot over medium heat until veggies are very soft, about 7-10 minutes.
  2. 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.
  3. Select your desired topping variations and enjoy!
  4. To reheat: Thin as needed with additional stock or water. To freeze: Store 3-6 months in the freezer in an airtight container