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Warm vegetable, split pea, and bean soup in a white bowl

Split Pea White Bean Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: dinner, lunch
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp Oil
  • 2 cups Carrots chopped
  • 2 cups Onions diced
  • 2 cups Celery chopped
  • 1 lb Green Split Peas picked over and rinsed
  • 1-15 oz can Great Northern Beans drained and rinsed
  • 1 tsp Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 tsp Cumin
  • ¼ tsp Turmeric
  • ¼ tsp Red Pepper Flakes
  • 2 Bay Leaves
  • 8-10 cups Vegetable Stock

Method
 

  1. In a large pot, heat oil over medium heat. Once oil is hot, add onions, carrots, and celery. Cook, stirring frequently until vegetables are soft and translucent.
  2. Season with paprika, garlic powder, salt, pepper, cumin, turmeric, and red pepper flakes. Cook, stirring frequently for about 1 minute more.
  3. Add split peas, beans, bay leaves, and vegetable stock and stir. Bring to a boil, cover, reduce the heat, and simmer for 25-30 minutes or until split peas are tender.
  4. Serve and enjoy!

Notes

For a creamier soup, carefully blend half of the soup using a hand blender. A regular blender is not recommended for blending hot soup as this can cause the soup to splash.
Optionally, serve with your favorite crunchy topping like croutons or crusty bread.