Series: A Capsule Kitchen: Easy Peasy Split Pea Soup


Wow, the last post of the year. I can hardly believe it. The past 12 months have flown by way too fast. 

I thought a simple, cozy recipe would be an appropriate way to close out 2024, and this split pea soup fits the bill. I have been making it regularly for the past few months for my husband and myself, and it is one of our favorites, especially at this time of year. My husband is on a restrictive diet for health reasons, and he was so pleased to discover that this recently-introduced dinner option worked for him.

As with many of the dinners I make, this recipe, can serve as a template for you to add or substitute ingredients as you like, or can be prepared as is. I’ll provide a few suggestions for additions at the end of the recipe.

The quantities of the ingredients I use makes enough soup for us to have at least 2 nights. If there is any left over, I often add a bit of curry powder to it, and pair it with white rice as a simple dal for myself.

With that, let’s get into this warming, tasty, season-ready soup.


Easy Peasy Split Pea Soup

Ingredients

1 cup dried split peas

2-4 russet potatoes, depending on size

1-2 carrots, or a generous handful of baby carrots or frozen carrots

2-4 cups water

Spices 

I typically season to taste. I recommend starting with a ¼ teaspoon of each of the following, adding more as needed.

Garlic Salt

Onion powder

Pepper


Instructions

1. Rinse and sort the split peas and put into a large pot. Add 2-3 cups of water (depending on how thick you want your soup, add more or less water, but start with at least 2-3 cups)

2. Bring split peas to just a boil, stir and reduce to simmer and cover with the lid tilted

3. Chop carrots into whatever size chunks you prefer and add to pot (or pour sliced carrots from the bag into the pot)

4. Rinse, peel, and cut up potatoes into chunks and add to pot

5. Stir, and make sure everything is simmering

6. Add your spices, stir, and cover with the lid tilted

7. Let it simmer for 40-50 minutes, stirring periodically. Add more water towards the end to reach desired thickness, if needed. 


That’s it! A healthy, simple, cheap dinner with whole ingredients that takes about 10 minutes to prepare (minus cooking time).

We always have this soup with either homemade cornbread or everyday bread. So good!

As far as additions, I think these would work well:

Celery

Leeks

Onion

Other potato varieties 

If you decide to give this recipe a try, I hope you like it as much as we do. During these cold fall and winter months in the Pacific Northwest, there is nothing cozier than having a thick, comforting homemade soup simmering on the stove.

As this is the final blog post of the year, I want to wish everyone a safe, healthy, and peaceful holiday season. I will be back in the new year with more art, writings, and recipes. In the meantime, feel free to browse my shop for holiday gift ideas, and say hi on Instagram and Bluesky! Peace.


 

 


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