If you think a homemade split pea soup recipe takes too much effort – especially during a weeknight – it’s much simpler than you think. A batch of this A Simple & Healthy Split Pea Soup recipe for busy weeknights takes about 60 minutes. Most of that is simmer time, when you can be doing other things like cleaning up and setting the table with cute handled soup bowls.
Plus, the taste of this healthy split pea soup is so worth it, especially compared to canned soup, which can be full of sodium and other ingredients you may not want.
This easy split pea soup recipe came from a food blogger recipe challenge when I was assigned Grandma Loy’s Warming Split Pea Soup. She based her easy recipe for split pea soup on one she found in Women’s Day magazine.
Making a quick batch of Simple & Healthy Split Pea Soup
I changed up a few of the split pea soup ingredients used by Grandma Loy. First, I used homemade stock (and no additional water) and didn’t use bouillon cubes and water.
I also sautéed and caramelized the onions to soften them up and add a little unique flavor for my Simple & Healthy Split Pea Soup recipe.
For a smooth soup, run your healthy split pea soup recipe through a high speed blender, a food processor, or use a hand blender directly in the 4-quart pot. (Using a hand blender is so much easier since you don’t have to transfer the soup to the blender and then back into the pot. If you don’t have an immersion blender, treat yourself to one.)
You may want to make a double batch of Simple & Healthy Split Pea Soup. Freeze in food storage containers to heat up on busy weeknights.
How to make homemade stock in your slow cooker
Grandma Loy used bullion cubes for her split pea soup recipe as a thrifty shortcut. I used homemade stock, which I find is even thriftier!
- After roasting a turkey, chicken, ham, or a pig (which we occasionally do at our backyard barbecues), take the carcass or bones and place them in your slow cooker. Cover with water.
- Add some herbs to the water – thyme, oregano, sage, rosemary, etc. Dried or fresh will work.
- Add some crushed garlic cloves. Cut up an onion, a couple of carrots, parsnips, and some stocks of celery (whatever you have on hand), and add them all to the slow cooker.
- Cover and cook on low overnight or for 8 to 10 hours.
- Remove large pieces of bones and vegetables from the slow cooker and strain the liquid into food storage containers. Label with date and type of stock (turkey, chicken, etc.).
- If you want, you can pour stock into a couple of ice cube trays. Freeze and store cubes in Ziplock freezer bags to use when you just need a little stock in your cooking.
Split Pea Soup
- 1 pound split peas
- 6 cups stock (you can use chicken, ham or vegetable stock)
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 2 large garlic cloves, minced
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon ground pepper
- 3/4 teaspoon sea salt
- Pour peas on to a plate to check that there are no rocks or other foreign objects in with the peas.
- Heat olive oil in a 4-quart pot over medium high heat. Add onions, minced garlic, thyme, pepper and salt. Stirring frequently, sauté until onions soften, start to brown and caramelize.
- Add stock and peas. Bring to a boil, reduce heat to low, cover and simmer 60 minutes or until peas are soft. Stir occasionally.
- You can puree the soup in a blender, a food processor, or with a wand blender if you wish.
- Serve with gluten free bread and a nice side salad.
- Serving size: 1/6 of recipe
Originally posted on February 9, 2015. Updated with new pictures and information.