If you want a quick and easy dinner split pea soup is the one to make. This soup is so versatile and uses up leftovers from the fridge. Come into my kitchen with me and let’s make split pea soup.
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What you need
Split peas: 1 pound of split peas. You can find dry split peas in the dry bean section at your local grocery store. I buy split peas in bulk from Azure Standard.
Cooked roast: You can use leftover pork roast, beef roast, and even leftover roasted chicken. You can also use your home canned roast or chicken. Our favorite is pork roast and that is what I am using in this recipe.
Broth/Stock: Again, whatever you have on hand. Pork, beef or chicken broth or stock will work. I am using homemade pork broth for this recipe.
Carrots: Use fresh carrots or one pint home canned diced carrots.
Fresh Onion and garlic: Fresh onion and garlic give a delicious flavor to the soup but if you don’t have fresh, you can always use garlic and onion powder instead.
How to Make Split Pea Soup
First, dice 1 medium onion, 3 medium carrots (if using fresh), and mince three garlic cloves. Set a large pan on the stove and turn on the heat to medium.
Next, add 2 tbsp. of coconut oil. Add in the onions and carrots. Sautee them until the onions are translucent and soft. Now, toss in the minced garlic and let it cook for 30 seconds stirring constantly.
If you are using diced home canned carrots wait to add them until you add the broth in the next few steps.
At this point pour in the dry split peas, cooked pork roast cut into bite size pieces, broth, and cooked carrots (if you did not use fresh carrots in the steps above). Add 1 1/2 tsp. sea salt (I use Himalayan Pink sea salt) and 1/4 tsp. ground black pepper. Stir the soup to combine all of the ingredients.
Bring the split pea soup to a simmer for 30-40 minutes. You may need to add hot water when necessary to keep the ingredients covered with liquid while simmering.
Finally, taste test your soup. Adjust the seasoning such as adding more salt and pepper to taste. If the veggies are soft, then it is ready to serve. If they are not soft simmer the soup for a few more minutes. Serve the soup with a side of buttered sourdough bread and enjoy!
Store leftovers in the refrigerator for up to 7 days or freeze in serving size (1 cup) portions for up to three months.
Other post you may enjoy:
Split Pea Soup
- 2 cups Cooked pork roast, cut into bite size pieces
- 1 cup onions, diced
- 3 garlic cloves, minced
- 2 cups fresh carrots, diced or 1 pint of home canned carrots
- 4-6 cups Pork, chicken, or beef stock/broth
- 2 cups dry split peas (1 pound)
- 1 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- water, if needed
- First, cut up the onions, fresh carrots (unless you are using cooked), and mince the garlic.Place a large pot on the stove and turn on the heat to medium.Add the onions and fresh carrots. Sautee the vegetables until the onions are soft and translucent. Add the minced garlic and cook for 30 seconds, stirring constantly.
- Next, add in the dry split peas, pork roast, and cooked carrots (if you are not using fresh). Pour in 6 cups of broth and stir to combine. Sprinkle in 1 1/2 tsp of sea salt and 1/4 tsp of ground black pepper. Stir again. Bring the soup to a simmer for 30-40 minutes or until the split peas and carrots are soft and the soup thickens. During the simmering time you may need to add hot water to the soup when needed. Taste test the soup and adjust the seasonings. It's ready to serve.Enjoy!