Split Pea Minestrone Soup

Ingredients

• 1onion
• 100 g (½ cup)bacon, optional
• 4 clovesgarlic
• 1carrot
• 200 g (1 cup)dried split peas
• 2 mediumpotatoes
• 1 litre (4 cups)vegetable stock
• 1 tbsp (15 ml)olive oil
• to tastesalt and pepper
• 4 tspsour cream
• to tastefried onions, optional

Instructions

1. 1

   Prepare the vegetables

   Peel the onion, garlic, carrot and potatoes. Finely dice the onion and garlic, slice the carrot and cut the potatoes into small cubes. Rinse the split peas.

2. 2

   Fry and simmer

   Heat 1 tablespoon of olive oil in a pot over a medium heat. Add the onion and cook, stirring regularly, until translucent. Add the garlic and carrot and stir-fry for 1 minute. If using bacon, add it and fry until crisp. Stir in the split peas and potatoes, then pour in the vegetable stock. Bring to the boil and cook over a low heat for about 25–30 minutes, until the vegetables are soft.

3. 3

   Season and blend

   Taste the soup and season with salt and pepper as needed. Take the pot off the heat and use a stick blender for a couple of short pulses, leaving pieces of vegetables in the soup. If it is too thick, add water as needed to thin it.

4. 4

   Finish and serve

   Serve the soup hot in bowls. Add 1 teaspoon of sour cream to each bowl and top with crispy fried onions.

What is split pea minestrone?

Minestrone is an Italian-style vegetable soup, with recipes that vary according to what is available. This version uses split peas and potatoes for a substantial, rustic bowl rather than relying on pasta or beans.

The peas simmer with the vegetables in stock, then get only a brief blend. That keeps the soup thick while preserving some distinct pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 12g protein, 45g carbs, 6g fat.

The potatoes and split peas provide most of the carbohydrates, while the peas and optional bacon contribute protein. Olive oil, bacon and sour cream provide much of the fat. Pair a bowl with a green salad or extra non-starchy vegetables for a more balanced plate.

The vegetables and peas

Split peas: Rinse them before cooking to remove any dust. They give the broth body as they soften, so the brief blending at the end helps bring everything together.

Potatoes and carrot: Cut the potatoes into small, similarly sized cubes so they soften in the same cooking window. Slicing the carrot thinly helps it cook through alongside them.

Building flavour in the pot

Onion and garlic: Cook the onion gently until translucent before adding the garlic, which needs only a minute with the carrot. This order gives the onion time to soften without leaving the garlic in the pan too long.

Bacon: Fry it until crisp before adding the peas, potatoes and stock. Leaving it out keeps the soup suitable for a vegetarian meal; the recipe uses vegetable stock either way.

Getting the texture right

Blend briefly: A couple of short pulses should thicken the soup while leaving visible pieces of vegetable. Longer blending makes it smoother, so stop early if you want a rustic texture.

Adjust the thickness: The peas and potatoes make the soup hearty as they cook. Stir in water if it seems too thick, adding a little at a time until it reaches the consistency you like.

How to tell when it is ready

Simmer: Cook on a low heat for about 25–30 minutes after bringing the soup to the boil. Check that the peas and potatoes have softened before taking the pot off the heat.

Keep an eye on the pot as it cooks, and stir occasionally. If the mixture thickens before the vegetables are soft, add water as needed.

Serving the soup

Sour cream: Add 1 teaspoon to each bowl just before serving for a cool, creamy finish. Fried onions are an optional crisp topping.

Serve it hot on its own or with bread for dipping. The soup is filling enough for a simple lunch or a relaxed evening meal.

Recipe notes & tips

• Rinse the split peas before adding them to the pot.
• Dice the potatoes into small cubes so they soften during the stated simmer.
• Stir the onion regularly as it cooks to help it soften evenly.
• Use short stick-blender pulses to keep some vegetable pieces intact.
• Thin the soup with water a little at a time if it becomes too thick.
• Add the sour cream and fried onions just before serving.

Variations

• Vegetarian bowl: Leave out the bacon and use the vegetable stock as listed.
• Smoother texture: Blend for longer if you prefer a more uniform soup.
• More rustic texture: Skip blending and serve once the vegetables are tender.
• Extra topping: Add more fried onions at the table for additional crunch.
• Creamy finish: Stir the sour cream into each bowl instead of leaving it as a topping.

Common mistakes to avoid

• Adding garlic too early: It can cook longer than needed; add it after the onion has turned translucent.
• Crowding the simmer: A high heat can make the soup cook unevenly; lower it once the pot comes to the boil.
• Over-blending: The soup loses its vegetable pieces; use just a couple of short pulses.
• Adding too much water at once: The soup can become thin; add small amounts and check the consistency.
• Serving without checking seasoning: Taste the soup after cooking and adjust the salt and pepper before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the soup has thickened; add fresh sour cream and fried onions when serving.

Frequently asked questions