Vegetarian Split Pea Soup with Carrots and Thyme

Split pea soup is one of the most comforting and economical soups you can make: a bag of dried peas, a few vegetables and an hour of gentle simmering produce a thick, velvety pot that feeds a crowd. This vegetarian version builds flavor with onions, carrots, celery, garlic, thyme and a little smoked paprika, so it tastes hearty without ham.

Split peas need no soaking. They break down as they cook and thicken the soup naturally, so there is no need for cream or flour.

Vegetarian Split Pea Soup with Carrots and Thyme

Split pea soup is one of the most comforting and economical soups you can make: a bag of dried peas, a few vegetables and an hour of gentle simmering produce a thick, velvety pot that feeds a crowd. This vegetarian version builds flavor with onions, carrots, celery, garlic, thyme and a little smoked paprika, so it tastes hearty without ham.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion diced
• 3 medium carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 lb green split peas picked over and rinsed
• 8 cups vegetable broth or water plus 2 tsp salt
• 2 bay leaves
• 1 tsp dried thyme or 4 sprigs fresh
• 1 tsp smoked paprika
• 1 medium potato peeled and diced, optional
• salt and black pepper to taste
• 1 tbsp lemon juice or cider vinegar

Method

 

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook until softened, 8–10 minutes. Add the garlic and cook 1 minute.
2. Add the split peas, broth, bay leaves, thyme, smoked paprika and potato. Bring to a boil, skimming off any foam.
3. Reduce the heat to low, partly cover and simmer for 60–75 minutes, stirring every 15 minutes and scraping the bottom, until the peas have broken down and the soup is thick.
4. Remove the bay leaves and thyme stems. For a smoother soup, blend part or all of it with an immersion blender.
5. Stir in the lemon juice and season generously with salt and pepper.
6. Serve hot with crusty bread.

Notes

• Stir regularly toward the end of cooking; split pea soup thickens and can stick to the bottom of the pot.
• Add a little water if the soup gets too thick for your taste.

Green or yellow split peas

Green split peas give the classic color and a slightly sweeter, earthier flavor. Yellow split peas are milder and cook into a golden soup. Both behave the same way and can be used interchangeably here. Just be sure to pick through them for small stones before rinsing; dried legumes occasionally contain debris from harvest.

Why some split peas never soften

If your peas stay firm after an hour and a half, they are probably old. Dried legumes lose moisture over time and can take much longer to cook. Buy them from a store with good turnover and use them within a year. Acidic ingredients and hard water can also slow softening, which is why the lemon juice is added at the end.

Serving and toppings

A swirl of good olive oil, a few croutons or a spoonful of yogurt make simple, satisfying garnishes. Some people like a dash of hot sauce or a sprinkle of chopped fresh parsley. Rye or whole-grain bread is the traditional partner.

Variations and swaps

• Use yellow split peas instead of green.
• Add a diced smoked ham hock or chopped ham with the broth if you do not need it vegetarian.
• Swap thyme for marjoram or rosemary.
• Leave out the potato for a slightly thinner soup.

Storing and reheating

Refrigerate for up to 5 days or freeze for up to 3 months. The soup sets firm when cold; thin it with water or broth while reheating, stirring often.

Questions readers ask

Do split peas need soaking?

No. They cook in about an hour without soaking.

Can I make it in a pressure cooker?

Yes. Cook on high pressure for 15 minutes with a natural release; stir well afterward.

Why is my soup too thick?

Split pea soup keeps thickening as it cools. Simply stir in hot water or broth until it reaches the texture you like.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.