Vegetarian Split Pea Soup

5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.8
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 438.9 mg
  • Total Carbs: 65.7 g
  • Dietary Fiber: 26.2 g
  • Protein: 24.8 g

View full nutritional breakdown of Vegetarian Split Pea Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


adapted from 101 Cookbooks adapted from 101 Cookbooks
Number of Servings: 4


    1 tablespoon extra virgin olive oil
    2 large onions, chopped
    1/2 teaspoon fine-grain sea salt
    2 cups dried split green peas, picked over and rinsed
    5 cups water with 1/2 a cube of vegetable stock (used homemade recipe)
    juice of 1/2 lemon (reserve the zest)

    a few pinches of smoked paprika
    more olive oil to drizzle


Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serving Size: Makes 4 generous bowls of soup

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.

Rate This Recipe

Member Ratings For This Recipe