Split Pea And Potato Soup
A hearty and comforting split pea and potato soup with a creamy texture and savory flavor. The combination of tender peas and potatoes makes it perfect for chilly days or a wholesome lunch. Its simple ingredients and smooth consistency appeal to vegetarians and anyone seeking a nutritious, satisfying meal.
Ingredients
Instructions
- In a large heavy saucepan, melt the margarine.
- Add the chopped onion and cook uncovered until soft, about 5 minutes.
- Stir in the beef broth and water and bring to a boil, about 4 minutes.
- Add the rinsed split peas and quartered potatoes to the saucepan.
- Adjust heat so that the mixture bubbles gently, cover, and cook for 30 minutes, or until the peas and potatoes are tender.
- Remove from heat and let cool for 10 minutes.
- In an electric blender or food processor, puree the soup in 5 batches, whirling each batch about 15 seconds.
- Return the pureed soup to the pan, set over low heat, and bring to serving temperature, stirring often.
- Add black pepper and stir well before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk after pureeing the soup. If you prefer a vegetarian version, substitute vegetable broth for the beef broth. You can also add diced carrots or celery for extra flavor and nutrition. Ensure to soak split peas for a few hours to reduce cooking time.
Serving Suggestions
This soup pairs beautifully with crusty bread or a fresh side salad for a complete meal. Consider serving it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor. It also complements well with a light white wine or homemade biscuits on the side.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Split Pea And Potato Soup contains roughly 358 calories, with 15g protein, 86g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (115% of the Daily Value), iron (67% of the Daily Value), and calcium (43% of the Daily Value), and a good source of vitamin A. At about 358 calories per serving, it is a lighter, protein-rich choice.
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 can be made in advance. In fact, the flavors often improve after a day in the fridge. Just be sure to let it cool completely before transferring to an airtight container. Reheat gently before serving to preserve its creamy texture.
Can I freeze the split pea and potato soup?
Absolutely! This soup freezes well. Place cooled soup in freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, adding a little water if necessary.
What other ingredients can I add to enhance the flavor?
You can enhance the flavor by adding herbs like thyme or bay leaves during cooking. Smoked paprika or diced ham can also provide a delicious smoky flavor. For a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes to the mix.
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).