We have made our Split Pea Soup even better!! (If you can believe it). We have revamped by removing water and using only vegetable and chicken broth and shortened our cooking time. Try this new updated recipe and let us know what you think.
Our green split pea soup recipe was given to us by a dear friend when we launched Palouse Brand many years ago. We loved it so much that for a while you could find the recipe on our labels, now we are excited to share it with you here! This green split pea soup is a favorite for its simplicity and delicious flavor. Nothing is better on a Winter day than this bowl of pea soup and a crusty loaf of bread.
Our family loves the Aragon variety of field peas because we believe it has the best color and flavor for your recipes. Our heirloom variety of Green Split Peas are smooth, dark green, and packed with the flavors of the rich Pacific Northwest Soil. Our split peas are uniform in size, a beautiful dark green color, and have a brilliant shine created by our cleaning process, which polishes the peas with steam.
What are split peas? Are they the same as peas?
Split Peas are the same as peas. The difference is these peas are hulled, dried and then split in half along the natural seam, making them split peas, which encourages faster cooking.
While split peas are also synonymous with split pea soup. Split peas have many uses, from salads to smoothies to ice cream. Split pea milk is also looking to hit the market soon. With all of these great uses it is no wonder green split peas are becoming ever more popular. They are inexpensive, easy to store and easy to prepare.
Are split peas healthy for you?
Split Peas are a nutrient dense powerhouse of a food. They are are a great source of plant-based protein. Just one half cup of green split peas has eight grams of protein. They are also high in potassium, fiber and complex carbohydrates.
Are lentils and split peas the same?
Lentils and split peas are both legumes but they are very different. Split peas are made from a field pea that once harvested is cleaned, split and polished. Lentils however are their own annual legume, where the whole seed is harvested and cleaned. Lentils come in many varieties and colors including red, brown, green, and black.
How to cook Split Peas
Do split peas need to be soaked before cooking?
They are also one of the easiest legumes to cook. Soaking split peas isn’t required. Split pea cooking time is 25-35 minutes on the stove at medium-high heat, without soaking. Split peas do absorb a lot of liquid when cooking, for best results use 2 cups of liquid for every cup of split peas. A great way to add flavor to your dried split peas is to cook them in broth or stock instead of water.
How do you get pea soup to thicken?
If your split pea soup is too watery, you can let the soup continue to simmer and it will reduce overtime or you can thicken it with a few tablespoons of instant mashed potatoes. Add one tablespoon at a time until your soup is at the right consistency. You can also stir in flour but the flour can change the texture and dull the flavor of your soup.
How to store your split peas?
Split peas are easy to store, just simply keep them in a cool, dry and dark place in their original packaging or upgrade them to a food grade storage container. This will keep your green split peas ready to eat for years. It is especially important to keep your green split peas in the dark. The reason it so import to keep your peas in the dark is that fluorescent lighting bleaches your peas. It will turn them from a beautiful green to a pale yellow.
Other delicious ways to enjoy Green Split Peas:
Slow Cooker Green Split Pea Soup with Ham (for those non-vegetarians)
Green Split Pea Dahl (Vegan, Gluten-Free)
Green Split Pea Protein Smoothie (Vegan, Gluten-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @PalouseBrand on Instagram.
Green Split Pea Soup
2 cups Palouse Brand Green Split Peas
2 quarts vegetable or chicken broth
2 tbsp. olive oil or butter
1 large onion, chopped
1 tbsp. minced garlic
2 cups diced carrots
4 stalks celery, chopped
Salt and Pepper to taste
In a Dutch oven or pot, heat olive oil over medium-high heat, add the onion, and sauté for 5 minutes. Add carrots, celery, and garlic and sauté, stirring frequently for 6-8 minutes. Add the split peas and vegetable broth.
Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour, stirring occasionally, let soup cool slightly.
Using an immersion blender, carefully, puree soup until desired consistency. You can also use a food processor, which may take 2 batches. Taste for seasoning, adding salt and pepper as needed. Soup with thicken up on standing.