There’s nothing quite like a steaming bowl of split pea soup to warm you from the inside out. It’s the culinary equivalent of a cozy blanket on a chilly day. My version takes this classic comfort food to a new level by adding finely chopped sweet potato, which lends a subtle, earthy sweetness and an incredibly velvety texture. This isn’t your average split pea soup; it’s a hearty, flavor-packed meal that’s both deeply satisfying and wonderfully nutritious. The combination of savory herbs, a splash of white wine, and a medley of aromatic vegetables makes every spoonful an absolute delight. Let’s get simmering!
Ingredients
• 1 lb / 454 g green split peas, rinsed
• 3 qts / 2.8 L water
• 1½ tsp / 7.5 g salt
• 2½ Tbs / 35 g butter or olive oil
• 1½ cups / 195 g finely chopped carrots
• 1 cup / 130 g finely chopped sweet potato
• 1 cup / 160 g finely chopped onions
• ½ cup / 50 g finely chopped celery
• 1 to 2 cloves garlic, minced
• ½ to ¾ tsp / 1 to 1.5 g ground marjoram
• 1 tsp / 1 g dried basil
• ½ to ¾ tsp / 1 to 1.5 g ground cumin
• ½ cup / 120 ml dry white wine
• Freshly ground black pepper to taste
• Croutons for optional garnish
Instructions
1. In a large pot or Dutch oven, combine the rinsed split peas, water, and salt. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and let it simmer for about 1 hour. Use a spoon to skim off any foam that rises to the surface.
2. While the peas are simmering, melt the butter in a large skillet over medium heat. Add the chopped carrots, sweet potato, onions, and celery. Sauté for 10 minutes, stirring frequently, until the vegetables have softened.
3. Stir the minced garlic, marjoram, basil, and cumin into the vegetables and cook for another 2 to 3 minutes until fragrant.
4. Carefully transfer the cooked vegetable mixture into the pot with the simmering split peas. Stir to combine, and continue to simmer, partially covered, for another 45 to 60 minutes, stirring occasionally to prevent sticking. The peas should be very tender.
5. For a creamier texture, carefully transfer about half of the soup to a blender and purée until smooth. Return the puréed soup to the pot. Alternatively, use an immersion blender directly in the pot and pulse a few times until you reach your desired consistency.
6. Stir in the dry white wine and season generously with fresh black pepper. Bring the soup back to a gentle simmer for a few minutes to allow the flavors to meld. Taste and adjust salt if needed.
7. Ladle the hot soup into bowls and serve immediately, garnished with croutons if desired.
Nutritional Information
• Split peas are an excellent source of plant-based protein and dietary fiber, which aids in digestion and promotes a feeling of fullness.
• This soup is rich in Vitamin A from the carrots and sweet potatoes, supporting vision and immune health.
• Packed with a variety of vegetables, it provides a wide range of essential vitamins, minerals, and antioxidants.
Pro Tips
• For easier cleanup and texture control, use an immersion blender directly in the pot instead of transferring soup to a traditional blender.
• A splash of apple cider vinegar or fresh lemon juice stirred in just before serving will brighten the soup’s rich, earthy flavors.
• This soup freezes exceptionally well. Allow it to cool completely, then store it in airtight containers for up to 3 months.
• For a quicker cook time, you can soak the split peas in water for 4-6 hours (or overnight), then drain and rinse before starting the recipe.
FAQ
Q: How can I make this split pea soup vegan
A: This recipe is easily adapted for a vegan diet. Simply use olive oil instead of butter when sautéing the vegetables. All other ingredients in the recipe are naturally plant-based.
Q: Is this vegetarian split pea soup a good source of protein
A: Yes, this soup is an excellent source of plant-based protein. Split peas are legumes packed with protein and fiber, making this a hearty, filling, and nutritious meal that will keep you satisfied.
Q: How do you get a rich savory flavor without ham
A: The deep, savory flavor in this vegetarian soup comes from several key steps. Sautéing the mirepoix (carrots, onions, celery) with sweet potato builds a sweet and aromatic base. The combination of earthy herbs like marjoram and cumin, plus a splash of dry white wine to deglaze, creates a complex and satisfying flavor profile without any meat.
Q: Can I make this soup ahead and how should I store it
A: Absolutely. This soup is perfect for meal prep as the flavors meld and deepen over time. Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well for up to 3 months.
