Split Pea Soup (2024)

FAQs

Is it necessary to soak split peas before cooking? ›

No. Split peas, like lentils, do not need to be soaked before cooking. Beans require soaking prior to cooking, but because these are peas they can be used directly in the recipe. It is still a good idea to rinse your peas thoroughly before cooking to remove any dirt particles.

How do I add flavor to bland split pea soup? Using onions, garlic, and fresh spices like thyme will add flavor to the soup.

Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.

YES! Green split peas are super nutritious and healthy addition to a balanced diet. The high fiber and protein content of this soup will keep you full and satisfied. High in protein: Split green peas are a good source of plant-based protein, this soup has 27 grams per serving.

Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.

To Soak or Not to Soak

It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes.

These sugars are not broken down during digestion and therefore reach the colon mostly intact. Fermentation of pea's raffinose family of oligosaccharide sugars in the colon results in the production of intestinal gas.

Split pea soup is easy and delicious. You can make a vegetarian version or you can add a smoked ham hock for more richness. Add some sauteed onions, a minced, sauteed carrot, and if you're so inclined, two cups of cubed ham or salt pork. A little ground black pepper, and top with some croutons.

Why Are My Split Peas Not Softening? In this soup, the peas should be soft after about 1 to 1 1/2 hours cooking time. If you take a taste after this time and they haven't softened, your peas are likely stale. Buy a fresh batch before making the soup again.

Skim the foam that rises to the top of the water. Be very diligent about this; the foam contains the little bits of dust and dirt that you weren't able to rinse off the dry split peas. The more foam you can get rid of, the better your final product.

Can you overcook pea soup? ›

Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!"

Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas.

Split peas also contain insoluble fiber, a type of fiber that increases water absorption, stool bulk and intestinal regulation. All of these factors can make it easier to have bowel movements, according to a 2021 review of studies published in Legume Science.

I did some research and found that smoked turkey leg would make a good replacement for ham hocks, adding smokiness and flavor to the soup.

Split peas offer significant levels of protein, iron, zinc, and phosphorus. A diet rich in split peas and other legumes may help reduce cholesterol, hypertension, and the risk of prediabetes, and may also offer significant anti-inflammatory effects.

While it is not necessary to soak dried peas before cooking, soaking them can help reduce cooking time and make them more digestible. Soaking for at least 4 to 6 hours or overnight can lead to a smoother and quicker cooking process.

If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.

Red Split Peas should not be soaked before cooking. Simmer in boiling water for 45 minutes to 1 hour. The longer this legume cooks, the more it will break down and cause soups to thicken.