This Hearty Split Pea Soup from Cosmopolitan Cornbread. is rich, thick, and deeply satisfying. This is more than just soup; it’s the kind of “stick-to-your-ribs” meal that warms you through on a chilly day.
With tender split peas, savory bacon, sausage, and a hearty mix of carrots, celery, and onion, it simmers slowly into a luscious, cozy dinner. The green hue may surprise, but the flavor wins everyone over… even the little skeptics around the table.
Serve it with a good crusty bread and you’ve got a satisfying, homestyle dish that feels just right for cooler weather.
The first time I made this, years ago, my kids just kind of looked at it with a funny face. They weren’t too sure about the green color…until they tasted it. My husband ate 5 bowls in one sitting and from that point on, when I announced that this was for dinner, I was greeted by a round of cheers.
Another time, my boys had some friends over for a spur-of-the-moment camp out. I had already planned on making the soup for dinner, but thought the boys would want something fun and made them some pizza. When the friends came over, they asked what I had cooking in the pot and when I told them, they responded with expressions of horror.
That night as they were roasting marshmallows around the campfire out back, my boys went out with mugs of the soup. They convinced their friends to try it, and moments later, they were raiding the cupboards for mugs of their own. The whole pot of soup vanished…and I was left with leftover pizza.
Ahh…I love converts!
How to Make Split Pea Soup
When you make split pea soup, the first thing you will do is soak the dry peas. I place them in a large bowl and fill the bowl with enough water to be 2 inches above the peas. Then I cover it with a tea towel and let it sit.
After the first hour or so that they are soaking, I give them a stir to make sure that there are no air pockets in there. If air pockets exist, you’ll have some peas that won’t want to soften.
The peas are left to soak overnight.
The next day, I pour the peas into a colander, rinse, and drain them.
Then it is time to make the soup. This is one of the most colorful soups I make. Just look at it!
Just as a side note – I like to buy carrots when I see those big bags go on sale. I’m talking 10-20 pound bags. I’ll bring them home and wash and peel them. Then I’ll dice some, slice some, and shred some, then freeze them all in portions for future recipe use.
The ones I shred and freeze, are almost always for this very soup.
To Make this Recipe You Will Need:
- dry split peas
- butter
- bacon (I use beef or turkey)
- bulk breakfast sausage (I use beef or turkey)
- onion
- carrots
- celery
- chicken broth
- water
- garlic powder
- onion powder
- salt
- ground black pepper
- large Dutch oven or soup pot
- colander
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