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Andersen's Split Pea Soup
4.8 from 192 votes

Andersen's Split Pea Soup

Andersen's Split Pea Soup is a creamy, smooth soup made by cooking green split peas with celery, carrot, onion, and a blend of herbs and spices, including thyme, bay leaf, cayenne, and seasoned salt. After long simmering, the ingredients are blended through a food mill to create a velvety texture with tender vegetable flavor and a hint of warmth from cayenne.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 236 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 cups green split peas
  • 1 rib celery single piece from a stalk, coarsely chopped
  • 1 carrot large, peeled and coarsely chopped
  • 1 onion small, peeled and chopped
  • 1/4 teaspoon thyme
  • 1 bay leaf crumbled into very small pieces
  • Pinch cayenne pepper
  • 1/2 teaspoon seasoned salt
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.
  2. Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water.
  3. Bring the pot to a boil. Keep at a high simmer for 20 minutes.
  4. Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste. I use about 1/2 tsp salt and 1/4 tsp of pepper. Use less if you're sodium-sensitive.
  5. Process the pea mixture through a food mill or a fine mesh sieve. A food mill will create the smoothest, creamiest texture.
  6. Process the pea mixture until all of the liquid is pushed through, and only pulp remains.
  7. A creamy soup will result.
  8. Bring the soup to a quick boil once more on the stovetop, then remove from heat immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.
  9. Serve hot. I like to garnish the soup with a few breadcrumbs. Omit them to keep the soup gluten free and vegan. Keep leftover soup in a sealed tupperware. When the soup is chilled, it will solidify. Adding a little water and stirring as you reheat will help the soup to heat up more smoothly.

Notes

  • Use a soup pot and mesh strainer for rinsing peas, and a food mill or fine sieve for pureeing.
  • Adjust seasonings such as salt and pepper to taste, especially for sodium sensitivity.
  • Dilute soup with hot water if it becomes too thick after blending.

Nutrition Information

Calories 236kcal (12%) Carbohydrates 42g (14%) Protein 16g (32%) Sodium 216mg (9%) Potassium 720mg (15%) Fiber 17g (68%) Sugar 6g (12%) Vitamin A 1825IU (37%) Vitamin C 3.4mg (4%) Calcium 46mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 236

% Daily Value*

Calories 236kcal 12%
Carbohydrates 42g 14%
Protein 16g 32%
Sodium 216mg 9%
Potassium 720mg 15%
Fiber 17g 68%
Sugar 6g 12%
Vitamin A 1825IU 37%
Vitamin C 3.4mg 4%
Calcium 46mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.