green split pea soup recipe

Green Split Pea Soup Recipe

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.

Green Split Peas,  Field Peas, Palouse Brand,  Growing Green Beans, Green Beans

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. 

do split peas need to be soaked before cooking

     Other delicious ways to enjoy Green Split Peas: 

     If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @PalouseBrand on Instagram.

    Shop Palouse Brand Green Split Peas 


    Comments 13

    Hap MIller on

    The Scandinavian restaurant just north of LA that Ann Hupe is referring to is Anderson’s, I believe. They specialize in split pea soup, or at least they used to. Haven’t been there in many years now. Hap

    Susan Sailors on

    I screen shot the recipes first then write them in a book. Easy peezy. Can’t wait to try both versions of this split pea soup.

    Janet on

    Can’t print the recipe so I won’t be ordering the peas to make the soup!

    JS on

    ChOWDER salad, or taco OR TOMALE

    Rob Babcock on

    Excellent recipe and I love using your split peas. Thank you for offering such great products.! Might I suggest a few additional ingredients to really up the flavor and umami? In addition to the ingredients in your recipe, I also add about two tablespoons of miso, a bay leaf, and a strip of kombu (seaweed). So unbelievably good.

    Jacky on

    This is very similar to the recipe I use in my Instant pot. I’ve been making split pea soup with your green peas for a while now and they are absolutely the best I’ve ever bought! Last year I started putting a leek, (light green and white parts only, finely chopped), into my soup and I think it really elevated the recipe. Thank you for all of the recipes on this page!

    jude on

    5 star recipe! so excited to open up my 5 pound burlap bag of your split peas.
    i added a local ham hock and near the end tossed in some cubed ham as well.
    cooked it low and slow for four hours and didn’t need to puree at all. the soup softened and cooked down on its own.
    the taste? divine. thank you!

    Shrocklv on

    Louisa King; you can print screen or copy and paste / print.

    Ann Hupe on

    Hee! Hee! Hee! I know this recipe! It’s almost identical to my FAVORITE split pea soup by a certain Scandinavian restaurant due north of Los Angeles. You know which one I’m talking about! I’m a carnivore, but this soup is THE BEST split pea soup because it is strictly vegan. Thank you for supplying them (because I doubt anyone in your zip code would be raising this much split peas) with such delightful legumes. As you know, it’s always location, location, location.

    Kate on

    Lousia King maybe you could borrow a pen, pencil, crayon, and paper or back of an envelope whatever will work and actually do it the old fashioned way. Manually copy it!!! They have been kind enough to give us free recipes , we could be grateful for what others have already done for us. Make and test taste the soup. Take the time to write down what they did and then edit and post it for us

    Palouse Brand on

    Hi Lisa, We will work on that for you!

    Louisa King on

    I love your products. I like some of your recipes. I hate that you allow sharing but not printing. How do you expect people to try your recipes if they cannot be printed.

    Robert Hamilton on

    Thank you for offering a vegan and a carnivorous version. Did you know that there may be more vegans than vegetarians in the US? Here’s the link: I happen to be plant based. Best to all of you, Bob

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