Oven Baked Split Pea Soup
Warm, hearty oven-baked split pea soup with carrots, celery, and fragrant thyme offers comforting flavors perfect for a satisfying meal. Ideal for chilly days.
Ingredients
Instructions
- Rinse peas under cold water.
- In a 4 1/2 quart Dutch oven, combine peas, water, sliced carrots, sliced celery, dried minced onion, crushed dried thyme, celery seed, salt, pepper, and bay leaf.
- Bake, covered, in a 350°F oven for 2 hours.
- Add sausage and bake for an additional 30 minutes or until peas are tender and sausage is heated through.
- Remove the bay leaf.
- Ladle into bowls and serve.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or other vegetables like spinach or kale. If you're short on time, you can use canned peas; just reduce the cooking time. Dried herbs can be substituted with fresh; use three times the amount. To enhance flavor, add a splash of vinegar or a squeeze of lemon juice before serving.
Serving Suggestions
Serve the split pea soup with crusty bread or a fresh side salad for a complete meal. It pairs beautifully with Sweet Williams Homemade Lemonade for a refreshing contrast. For added protein, top with crumbled bacon or sausage. Garnish with fresh herbs like parsley or thyme for a pop of color and flavor.
Storage & Reheating
Leftover split pea soup can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, thaw in the refrigerator overnight, then heat on the stove over medium heat, adding a little water or broth if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Baked Split Pea Soup contains roughly 217 calories, with 7g protein, 34g carbohydrates, and 8g fat. It is an excellent source of vitamin C (228% of the Daily Value), dietary fiber (41% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1124mg per serving (49% 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 use another type of legume instead of split peas?
While the recipe is designed for split peas, you could experiment with lentils or chickpeas. Keep in mind that cooking times may vary; lentils typically cook faster, while chickpeas require longer soaking and cooking. Adjust water amounts accordingly to achieve the desired consistency.
Is this recipe suitable for a vegan diet?
Yes, this soup can easily be made vegan by omitting any sausage and ensuring the broth used is plant-based. It's naturally rich in flavor from the vegetables and spices, making it a satisfying choice for vegan recipes. Serve it with a side of your favorite bread for a complete meal.
How can I make this soup thicker?
To thicken the soup, you can blend a portion of it using an immersion blender or regular blender, then return it to the pot. Alternatively, you can simmer it uncovered for a longer period to evaporate some liquid. Adding mashed potatoes or pureed carrots can also enhance thickness and creaminess.
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).