Best Pea Soup Recipe in the World
A creamy, hearty split pea soup packed with earthy flavors, perfect for cozy dinners or meal prep, made with simple pantry staples.
Ingredients
- 1 lb dried split green peas rinsed and sorted
- 2 tbsp olive oil or butter
- 1 large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 medium potato peeled and diced (optional)
- 8 cups vegetable broth or chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp smoked paprika optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon juice optional, for brightness
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add peas and broth: Stir in split peas, potato (if using), broth, bay leaf, thyme, and smoked paprika. Bring to a boil, then reduce to a simmer.
- Simmer: Cover and simmer for 45-60 minutes, stirring occasionally, until peas are tender. Add more broth or water if too thick.
- Blend: Remove bay leaf. Use an immersion blender to blend partially for a creamy-chunky texture, or blend fully for smooth soup.
- Season and serve: Taste and adjust with salt, pepper, and lemon juice. Garnish with parsley and serve hot.
Notes
- Storage: Refrigerate for 4-5 days or freeze for 3 months.
- Substitutions: Use yellow split peas for a sweeter flavor or chicken broth for non-vegetarian.
- Smoky Flavor: Add liquid smoke or smoked salt for a ham-like taste.
- Adjust Thickness: Thin with extra broth or water if needed during reheating.