Split Pea Soup
Incredibly flavorful, our Italian-Style Split Pea Soup contains a creamy and silky-smooth texture. Loaded with protein, fiber, and iron, this soup is easy to make with minimal prep. It is filling, satisfying, and perfect for a cozy dinner on a chilly night!
Our Italian-Style Split Pea Soup…
When it comes to making soup, we enjoy adding a few extra ingredients that will make it immensely flavorful.
- It’s loaded with veggies and pancetta.
- Croutons are always an option. They add a little crunch and an elegant “restaurant-worthy” presentation.
- Or, you can omit the croutons for those who are gluten-free.
Everyone in the family has given us a “thumbs-up” on this soup, including the little ones.
The secret to its delicious flavor?
It is cooking the vegetables with Italian pancetta and infusing its flavor before all the liquid is added.
Ingredients Needed for our Soup…
Simple ingredients are needed for this recipe:
1. SPLIT GREEN PEAS: 1 package of dried split green peas, which amounts to 2 and 1/2 cups.
2. VEGETABLES: a few extra vegetables like garlic, onion, and celery to give extra flavor.
3. PANCETTA: Italian cured ham is preferred and it will give an underlying smoky flavor to pea soup.
4. LIQUIDS: water and vegetable broth are all you need for our recipe.
Best of all, every serving provides:
- 19 grams of fiber
- plus 29 grams of protein
- along with 5mg of iron (which is 29%)
- and 297mg of potassium.
A delicious-tasting nutritious soup is a win-win for everyone!
How to Make Split Pea Soup?
You’ll be happy to know the prep work is minimal. Ok then, let’s get started!
Basically, the prep work for this soup is only chopping up a few vegetables and rinse under cold water the split green peas.
Directions to Make Split Pea Soup:
There are 3 simple steps to making this flavorful soup: (*full recipe card below!)
1. First Step: Sauté the veggies with pancetta. Add the split green peas and sauté for 1 minute.
2. Second Step: Next, add in all the liquid, cover, and simmer the soup for one hour, stirring occasionally.
3. Final Step: Puree the soup into a creamy smooth texture and serve a little drizzle of extra virgin olive oil (either in a swirl, or zig-zag) and some fresh cracked black pepper. Then top with (or without) your favorite croutons and enjoy!😊
NOTES and TIPS…
- Keep in mind, as the soup cools down, it will thicken and even solidify. This is normal for split pea soup.
- To reheat, allow the soup to reheat on a low simmer, stirring occasionally. If you find the soup is too thick, you can stir in additional water.
- Pair it with a loaded beef quesadilla and you’ll have a fabulous, hearty meal.
Storing and Freezing…
To Store: Always allow the soup to cool completely before storing it in an airtight sealed container. Then keep it chilled in the fridge. It will stay fresh for up to 3 days.
To Freeze: Transfer any leftover soup into a sealed container and freeze it. It will freeze beautifully for up to 2 months. After that, it will start developing freezer burn and it won’t be any good.
Additional Recipes For Cozy Soups…
- Brothy White Beans Soup
- Split Pea and Thyme Soup
- Tuscan Swiss Chard and Beans Soup
- Creamy Broccoli Parmesan Soup
- Healthy Autumn Squash Soup
- Black Bean and Quinoa Soup
- Creamy Broccoli Soup – without cream!
Split Pea Soup
Split Pea Soup contains a creamy and silky-smooth texture. Loaded with protein, fiber, and iron, this soup is easy to make and with minimal prep. It is filling and satisfying and perfect for a cozy dinner on a chilly night.
Ingredients
- 2 Tbsp. olive oil
- 4 to 5 cloves of garlic - diced
- 1 medium onion- chopped
- 4 ounces chopped pancetta
- 2 stalks of celery - sliced
- 16 ounces (2 + 1/2 cups) of dried split green peas
- 1/2 tsp. Himalayan salt
- 1/8 tsp. cayenne pepper
- 4 cups of water
- 4 cups vegetable broth
- garlic & parmesan croutons, as garnish
- additional extra virgin olive oil, for serving
- freshly cracked black pepper, to taste
Instructions
- In a large soup pot, heat olive oil and toss in the garlic, chopped onion, sliced celery, and chopped pancetta. Saute until the vegetables are softened and the pancetta is fully cooked and browned, about 3 to 4 minutes.
- Meanwhile, rinse the split green peas in a colander and then add them to the pot. Stir and saute the peas with the veggies and pancetta for about 1 minute to infuse the flavors together.
- Next, stir in the salt, and cayenne pepper. Then add in the water and vegetable broth.
- Cover with a lid and bring the soup to a full boil. Reduce the heat to low and simmer the soup for 55 minutes to 1 hour until the split peas have softened.
- Use an immersion hand-held blender to blend the soup into a creamy smooth texture. Or you can blend in small batches in a blender. Taste the soup, and adjust for salt. Optional, you can add some fresh cracked black pepper, to taste.
- Serve soup in individual soup bowls, with a little drizzle of olive oil on top. Optional: Add a few croutons on top. Then serve.
- Serves 4 to 6.
Nutrition Information:
Yield:
6 servingsServing Size:
1 servingAmount Per Serving: Calories: 366Total Fat: 14.3gCarbohydrates: 35.6gFiber: 19.6gSugar: 1.7gProtein: 29.2g
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thanks for stopping by!
xo anna and liz
