Try this hearty split pea soup with Mediterranean flavors from sun dried tomatoes, lots of herbs, and fresh lemon juice. Instant Pot and stovetop options!
As we head into fall and the weather gets cooler, all I’m craving recently is cozy, hearty comfort food. Anyone else? This Mediterranean Split Pea Soup is perfect for easing into soup season. It’s creamy and hearty but not too heavy, packed with plant protein and fiber, and perfect for batch cooking to make weeknight dinners easy.
Key Ingredients
- Split Peas ⟶ I used green split peas since this is most common in Western grocery stores. However, yellow split peas should be fine too. Be sure to rinse and drain them before cooking.
- Vegetable Broth ⟶ Homemade or store-bought, just use something flavorful! I use Better than Bouillon Vegetable Base*.
- Sun Dried Tomatoes ⟶ I prefer dry-packed sun dried tomatoes, but oil-packed is fine too! You can even drizzle some of the oil on to finish the soup.
- Herbs & Spices ⟶ Thyme, oregano, smoked paprika, bay leaf, and parsley are the main herbs/spices used. I opted for dried thyme and oregano to keep things simple, but feel free to use fresh (use 3x the amount for fresh herbs).
Tips for Success
Rinse split peas ⟶ Before cooking, be sure to rinse the split peas and pick out any pebbles or dirt.
Add all the spices to a bowl ⟶ The spices are all added at once, so measure them all out into a small bowl before cooking. This will help streamline your cooking process.
Use less broth if cooking in an Instant Pot or pressure cooker ⟶ Use 5 cups of broth instead of 6 since not as much liquid will evaporate from the pot.
Remove bay leaf after split peas are cooked ⟶ If you are going to blend some of the soup, be sure to remove the bay leaf first! Bay leaves are very tough and not meant to be eaten. You don’t want to end up with hard half-blended pieces of bay leaf in your soup!
Mediterranean Split Pea Soup FAQ
Can I freeze split pea soup?
Yes! Soup is great to make in advance since you can make a big batch and freeze portions for later. Let the soup cool to room temperature first, then transfer to airtight containers, leaving about an inch gap at the top since the soup will expand as it freezes. Store in the freezer for up to 3 months.
How do I thaw split pea soup?
For best results, thaw overnight in the fridge. If you’re short on time, you can run the container under hot water. Reheat in a pot on the stove or, for single portions, microwave covered.
Should I soak split peas before cooking?
This recipe does not require soaking the split peas first. However, it can take up to 90 minutes to cook, so if you want to save time the day of, you can soak the split peas the night before to speed up the cooking time.
What’s the difference between green and yellow split peas?
Green split peas are slightly sweeter and less starchy, while yellow split peas are milder in flavor. Green split peas are typically used for split pea soup, while yellow split peas are more common in Indian cuisine. Feel free to use either for this recipe, as they have similar cooking times and nutritional values.
How can I make my soup thicker?
For a more thick and creamy soup, you can puree about half the soup with an immersion blender or stand blender. If your soup is still too thin, simmer the soup uncovered to cook off some of the liquid. The soup will also thicken more as it cools.
What should I serve split pea soup with?
This soup is packed with protein and fiber from split peas, so it makes a great, filling main dish. It pairs perfectly with crusty bread (like my No Knead Multigrain Bread!), grilled cheese, or keep things light with a simple salad.
More Hearty Plant-Based Soups and Stews
- Vegan White Chili
- Red Lentil Kabocha Soup
- Leek and White Bean Stew
- Miso Kenchinjiru (Japanese Vegetable Soup)
- Cheesy Broccoli Soup
- Curried Split Pea Soup
- Quinoa Jambalaya
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Mediterranean Split Pea Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 1 celery, chopped
- 1 tomato, chopped
- ¼ cup
sun dried tomatoes**1 , chopped - 2 tbsp nutritional yeast
- 1½ tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper, or ¼ tsp red pepper flakes
- 1 bay leaf
- 1½ cups
dried split peas* , rinsed - 5-6 cups vegetable broth**2
- 2 tsp mustard
- ¼ cup parsley, chopped
- ½ lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook, stirring frequently, until the onions start to brown, about 10 minutes.For an Instant Pot, use the "saute" function.
- Add garlic, carrots, and celery. Cook and stir occasionally for 5 minutes.
- Add fresh and sun dried tomatoes. Stir to distrubute.
- Add spices: nutritional yeast, thyme, oregano, paprika, pepper, and bay leaf. Stir for 30-60 seconds to toast the spices.
- Add split peas, 6 cups vegetable broth, and mustard. Simmer until split peas are tender, 60-90 minutes. Stir occasionally and add more water or broth if needed.For an Instant Pot, use 5 cups of vegetable broth. Cancel the "saute" function. Seal the lid on the pot and cook on High Pressure for 15 minutes, then natural release for 15 minutes.
- Remember to remove the bay leaf before blending or serving!
- Optional: For a thicker soup, you can blend half the soup with an immersion blender or in a stand blender.
- Remove the pot from heat and stir in parsley and lemon juice. Taste and add more salt or pepper as desired.
**Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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