Blue Ribbon Split Pea Soup
A hearty and flavorful split pea soup with aromatic herbs, vegetables, and tender peas, perfect for cozy meals and suitable for vegetarians and health-conscious eaters.
Ingredients
- 2 Tbsp. butter ⓘ
- 1 Tbsp. safflower oil ⓘ
- 1 c. carrots, coarsely chopped ⓘ
- 1 c. celery, coarsely chopped ⓘ
- 1 1/2 c. onion, coarsely chopped
- 1 large clove garlic, minced ⓘ
- 2 c. cabbage, finely shredded ⓘ
- 10 c. water ⓘ
- 2 c. green split peas ⓘ
- 1 tsp. dried basil ⓘ
- 1 tsp. dried thyme ⓘ
- 1 tsp. dried marjoram ⓘ
- 1/2 tsp. dried oregano ⓘ
- 1/8 tsp. dried tarragon ⓘ
- 1/4 tsp. celery seed ⓘ
- 1/4 tsp. ground coriander ⓘ
- 1/2 tsp. sea salt or 1/4 tsp. seasoned salt or 1/4 tsp. salt-free seasoning ⓘ
- fresh pepper to taste ⓘ
- 1 Tbsp. vegetable bouillon ⓘ
Instructions
- Heat the butter and safflower oil together in a large soup kettle.
- Add the carrots, celery, onion, garlic, and cabbage. Saute, stirring frequently, for several minutes.
- Add the water, split peas, seasonings, and bouillon. Bring to a boil.
- Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently.
- Stir in the parsley and adjust the seasonings as needed.
Tips & Substitutions
For a richer flavor, consider adding diced ham or smoked sausage, which pairs beautifully with the split peas. If you're out of safflower oil, you can substitute with olive oil or any neutral oil. To enhance the texture, blend a portion of the soup for a creamier consistency, or leave it chunky for a hearty bite. Adjust the herbs to your taste; fresh herbs can also be used for a vibrant flavor.
Serving Suggestions
Serve the Blue Ribbon Split Pea Soup hot, garnished with fresh parsley for a pop of color. It pairs wonderfully with crusty bread or Kent'S Ranch Bread for a complete meal. This soup also makes a great starter for a larger dinner or can be enjoyed with a refreshing side salad. For a delicious dessert, follow up with Homemade Ice Cream With Oreos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if the soup has thickened. You can also microwave portions in a covered bowl, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Split Pea Soup contains roughly 2103 calories, with 69g protein, 288g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (211% of the Daily Value), iron (180% of the Daily Value), and protein (138% of the Daily Value). Note that it is relatively high in sodium, at 2815mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup actually tastes better the next day as the flavors meld together. Make it a day ahead and store it in the refrigerator. Just be sure to reheat it gently to maintain the texture of the peas and vegetables.
Is it possible to freeze split pea soup?
Absolutely! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating, and add a little water or broth as needed when warming it up.
What can I substitute for vegetable bouillon?
If you don't have vegetable bouillon, you can use homemade vegetable broth or stock instead. Alternatively, you can dissolve a teaspoon of salt in water to enhance the flavor. Just be cautious with salt, as you can always add more, but you can't take it away!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).