This Split Pea and Carrot Soup is warming and hearty. Made with minimal pantry staples and packed full of nutrients. Great for mid week winter dinners.
It’s cold and I can’t really think of any better way to warm up than with a big bowl of Soup. Soups like this one, the Chicken & Vegetable Soup, the Red Lentil & Coconut Soup, Slow Cooker Tomato Soup with Fresh Tomatoes and my Warming Vegetable Soup are perfect for colder weather.
If you’re into soups as much as I am right now, put this split pea soup on your list to make this week! It’s easy to make, full of nutrients and full of flavour. Don’t let the basic ingredients fool you.
Ingredients to Make The Split Pea & Carrot Soup
- Legumes – I used yellow split peas
- Fresh – carrots, onion and parsley
- Seasonings & stock – vegetable stock, garlic, bay leaves, olive oil, salt and pepper
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions to make THE Split Pea Soup
- Dice the onions and chop the garlic.
- In a large pot set over a medium to high heat, add the olive oil, garlic, bay leaves and onions. I like to add the bay leaves at the frying stage, always. I do this simply because it gives much more flavour to the soup than adding them at the stage with you add the stock. It’s a subtle difference but it’s noted.
- Cook the onions down for around 10 minutes.
- While the onions are cooking down, finely chop the carrots. If you prefer bigger pieces, you can cut them to a size you prefer. I liked them small for this soup.
- Add the carrots to the cooked onions and give a really good stir.
- Add the split peas and stir.
- Pour in the stock, stir, cover and reduce heat to medium low. Leave for around 40 minutes. And that’s it, so easy. There’s nothing else to say because that’s how easy this soup was to make.
Do you Often Cook With Legumes
Somehow, I don’t often cook with yellow split peas and I really like them. They are so good and they cook pretty quickly. So, I have to make a reminder to myself to use them more often.
If you’re a Newfoundlander you won’t be a stranger to these and probably have Split Pea Soup or Peas Pudding regularly. Growing up, we had peas pudding every single Sunday. And to my embarrassment, yet again, I have never made it.
I don’t now how you get to be a Newfoundlander and never make Peas Pudding? Or the traditional Split Pea Soup for that matter. Okay, now I’d better stop before the confessions get out of hand.
I was shocked. But then reminded myself that I haven’t cooked half of the traditional Newfoundland dishes. I’m sure if I stayed and didn’t catch the runaway train back in 1997, I’d be knee keep in salt beef, cods tongues. and peas pudding. And that’s life my friends!
Enjoy The Split Pea & Carrot Soup
But for now I’ll continue making orange soups and using familiar ingredients. I know, I need to up my cooking game and get out of my comfort zone! My cooking zone is pretty cosy and maybe, just maybe, needs a little encouragement to learn some new stuff!
But not today. Today was a grilled cheese for lunch and I’ll be doing a well loved Risotto for dinner later. That’s if I can get of my lazy way today.
Hope your all having a decent Saturday and I’ll be back next week with something sweet to share!
Oh, happy leap day!
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Frequently Asked Questions
Unlike larger legumes, yellow split peas do not need to be soaked before cooking. They are so small, they will just cook without soaking. Just remember to rinse them before cooking.
Yes, legumes are healthy and split peas are high in fiber and protein.
Split peas just become softer over time, so you don’t need to worry about over cooking them at all.
Split Pea & Carrot Soup
- 1 1/2 Cups yellow split peas
- 3 – 4 carrots medium, peeled and finely chopped
- 1 onion peeled and finely chopped
- 4 Garlic cloves chopped
- 3 Bay leaves
- 2 Tablespoons olive oil
- 6 Cups vegetable stock
- Bunch of fresh chopped parsley
- In a large stainless steel pot set over medium to high heat, add the olive oil, garlic, bay leaves and onions. Stir really well and leave to cook until softened, about 10 minutes. Stir occasionally to prevent sticking.
- Add the diced carrots and yellow split peas. Stir well. Add stock, reduce heat to medium low, cover and leave to cook for 35 – 40 minutes. Stirring occasionally.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.