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You won't miss the meat in this easy vegetarian split pea soup. We use finely grated Parmesan cheese to infuse the soup with a rich, savory flavor. Fresh thyme leaves add floral notes, with extra added for an attractive garnish before serving.

EatingWell.com, January 2021


Credit: Fred Hardy

Recipe Summary

20 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, potato, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, split peas, salt and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until the split peas are tender, 1 to 1 ½ hours.

  • Remove the soup from the heat and stir in thyme. Divide the soup evenly among 8 bowls; sprinkle with Parmesan and garnish with additional thyme, if desired.


To finely grate hard cheeses like Parmesan, use a microplane grater.

To make ahead

Cover and refrigerate for up to 1 week. Reheat over medium heat. If needed, add additional heated broth to thin the soup.

Nutrition Facts

2 cups
367 calories; fat 4g; cholesterol 2mg; sodium 463mg; carbohydrates 64g; dietary fiber 23g; protein 20g; sugars 12g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 5340IU.