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Cozy Split Pea Soup

A comforting and hearty split pea soup featuring earthy mushrooms, fresh dill, and a crunchy onion garnish, perfect for chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried split green peas, rinsed Packed with protein.
  • 1 medium onion, diced Adds flavor.
  • 2 medium carrots, sliced Provides sweetness and color.
  • 2 stalks celery, diced Crunchy companions.
  • 1 cup mushrooms, sliced For earthy umami kick.
  • 3 cloves garlic, minced Enhances flavor.
  • 6 cups vegetable broth Key for flavor; can substitute water.
  • 1 teaspoon dried thyme
  • 1 teaspoon olive oil
  • 1 bunch fresh dill, chopped For a fresh twist.
  • Salt and pepper, to taste
  • Crispy onions, for garnishing For extra crunch.

Method
 

Preparation
  1. Start by giving your split peas a good rinse under cold water. Diced, chopped, and sliced veggies should be ready to rock!
Sautéing
  1. In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the onion is translucent.
Adding Ingredients
  1. Stir in the sliced mushrooms and garlic, cooking for another 2-3 minutes.
  2. Pour in the vegetable broth and add the rinsed split peas, dried thyme, salt, and pepper. Stir well and bring to a boil.
Simmering
  1. Once boiling, reduce to a simmer and cover the pot. Let it cook for about 30-40 minutes, stirring occasionally.
Finishing Touches
  1. If desired, blend a portion of the soup for a smoother texture.
  2. Stir in the fresh dill just before serving.
Serving
  1. Ladle the soup into bowls and top with crispy onions.

Notes

For a thicker soup, cook longer or add more split peas. For picky eaters, consider adding more veggies like spinach or kale. Pre-chop veggies for speed on busy nights.