Split pea green pea soup is a fresh, bright variation on heavy split pea soup. It is vegan, high in protein, and both easy & frugal to make.
- 2 teaspoons olive oil (or vegetable oil of choice)
- 1 medium onion, chopped
- 1 cup (197 g) dried green split peas, rinsed and drained
- 7 cups (1.75 L) water
- Adjustable to taste: fine sea salt & ground black pepper
- 2 cups (16 oz/ 454 g) frozen green peas (no need to thaw)
- Optional: fresh herb leaves such as mint, cilantro or parsley
- In a large saucepan or pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring, for 5 to 6 minutes until softened.
- Stir in split peas and water. Bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for about 1 hour or until split peas are falling apart.
- Add the 1 teaspoon salt, 1/4 teaspoon pepper and the frozen green peas; simmer 10 minutes longer.
- Using an immersion blender, puree soup until smooth. Adjust salt & pepper to taste and serve, topped with with fresh herbs, if desired.
Storage Tip: Store the cooled soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 cup
- Calories: 133
- Sugar: 4.6 g
- Sodium: 315.3 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 22.3 g
- Fiber: 8.5 g
- Protein: 8.1 g
- Cholesterol: 0 mg
Keywords: 4-ingredient split pea soup, split pea and green pea soup, vegan pea soup, fresh split pea soup, easy split pea soup, green split peas, frozen peas, frugal soup, high protein, high fiber, plant protein