Easy Split Pea Soup with Garlicky Croutons
Easy Split Pea Soup- with very little hands on time, this split pea soup comes together easy and in one-pot. Packed full of flavor and nutrition, it’s sure to become a staple!
I thought for sure this Irish Lager Stew was going to be the last soupy kind of meal I would share for a while but then we got a cold front last week and split pea soup happened.
This was actually my first time making split pea soup because I always thought it required ham in order to be considered flavorful. But then I found this recipe from Smitten Kitchen and I realized that’s not necessarily the case. Because if Deb says it’s good without it, then it is.
Other than leaving out the ham, what sets her recipe apart was using leeks as the base. I love leeks and they just so happen to be in season so giving this version a try was a no brainer.
I didn’t have any celery on hand so I chose to leave that out. I also added a tiny bit of smoked paprika and it really took the whole thing over the top.
What’s great abut this soup is that everything cooks in one pot and you don’t need a blender to purify it. As the peas cook, they soften and break down which gives it a blended feel while still maintaining a nice texture.
It does take a little while for the peas to cook so I recommend making this when you know you have at least an hour before dinnertime. It pairs wonderfully with a side salad, and a dollop of plain yogurt with crispy croutons on top, although any of those are completely optional depending on your preferences.
I hope this soup helps keep you warm on a chilly spring evening!
Easy Split Pea Soup with Garlicky Croutons
Yield: 4 bowls
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients:
For the Soup
- 2 tablespoons extra virgin olive oil
- 3 leeks, halved and thinly sliced (about 2 cups)
- 1 carrot, finely chopped
- 4 cloves garlic, minced
- 2 cups split peas, rinsed
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegan chicken broth (this is my favorite)
- 1 bay leaf
- salt & pepper, to taste
- plain dairy-free yogurt, fresh parsley and croutons for serving (see below)
Garlicky Croutons
- 1/2 loaf whole grain bread, cut in 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
Directions:
In a large pot, warm 2 tablespoons oil over medium heat. Add leeks, carrots and garlic. Season with salt and pepper (I use about 1 tsp salt and 1/2 tsp pepper) and cook until softened and beginning to get slightly brown at edges, about 7 minutes.
Add the thyme, smoked paprika, bay leaf and dried peas. Stir together then pour in the vegetable stock. Increase the heat to a boil, then reduce to a simmer. Cook, partially covered, until peas have softened, for about 1 hour.
Meanwhile, to make the croutons preheat the oven to 400°F. Line a baking sheet with parchment paper then place cubed bread on top. Drizzle with olive oil and sprinkle with garlic powder. Use your hands to toss until evenly coated. Bake in the oven for 7 to 10 minutes, until light golden brown and crispy. Set aside to cool.
Once peas are soft, use the back of the spoon to gently mash them for texture, as desired. Remove the bay leaf and season with salt and black pepper, to taste. Serve warm with plain yogurt, chopped fresh parsley and garlicky croutons. Enjoy!
This soup thickens quite a bit as it cools. Simply add a cup of broth or water at a time when reheating to reconstitute, as needed.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
I don’t think I’ve ever split pea soup before. Looks super easy, though! I love making homemade croutons, too, they always just taste so much better than store-bought.
I absolutely love split pea soup and haven’t made it a million years. This looks so comforting Sarah and I want to dive right into that bowl! Your photos are beautiful!
Could you do it in slow cooker?
Yes! You may need to add more liquid at the end but it should work fine.
How would you do it?
Well it depends on the slow cooker you have but probably just place all of the ingredients (minus the croutons) in there and cook it on low for 4 to 6 hours. I haven’t tested it in a slow cooker myself but that’s what I would do to start. Let me know if you give it a try!
My mom used to make split pea soup all the time when I was a kid, but I haven’t had it in YEARS! This looks so cozy and comforting – I’m definitely going to have to try it!
You always have delicious soups on your blog ( as well as other yummy food ) xx
Made this tonight and I give it a 5/5. So nutritious and hearty, and not at all bloating which often happens with this texture. Also – leeks! So yummy. Who knew.
I’m so glad to hear you enjoyed it, Lauren! Thank you for the review. :)
Do you know the nutritional facts per serving of this soup?
This is so delicious! Even without the yogurt topping … and it’s so easy to make. My little German mother would have been appalled that I made split pea soup w/o a big meaty ham bone. Yet, the flavor was perfect. I would have never thought to add smoked paprika … and I did sneak in a good squirt of liquid smoke. I’ll be making this often! So appreciate your recipes!
Hi there. Would it turn out just as well if I soak the peas first? I prefer to soak unless the recipe requires otherwise.
Thanks!
Sure you can do that! You will just need to reduce the amount of broth you use, maybe to 4 or 5 cups instead of 6. I would start with with 4 and then you can more as needed. :)
I had a hankering for this tasty soup right now and was shopping for the ingredients. I asked the clerk for the bulk thyme which she quickly found for me. I told her that I love this vegan blog and that you put thyme in a lot of your recipes, and that’s why I’m always running out of it. She was excited as she too is vegan and wanted to know your website. I told her Making Thyme for Health. We both laughed. Duh!