Simple Pea Soup

Simple Pea Soup

Simple Pea Soup

Add more water if you like a thinner soup. Straining through a sieve gives the best texture. I do not recommend pureeing in a food processor because it whips the soup too much. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Makes: 4 servings

Simple Pea Soup


  • 1 1/2 cups dried green split peas
  • 6 cups water
  • one carrot, coarsely chopped
  • one celery stalk, coarsely chopped
  • 1/3 cup onion, coarsely chopped
  • 1/8 teaspoon ground thyme
  • 1 bay leaf
  • 1/2 teaspoon salt + pepper to taste


  1. Place all ingredients in a soup pot.
  2. Bring to boil, reduce heat, cover and simmer for 35 minutes or until peas are tender.
  3. Remove bay leaf.
  4. Strain through a fine sieve (do not use a blender). Reheat to serve.

Note: Straining through a sieve gives the best creamy result. Using a food processor or blender creates too much foam.

There's more on this soup in my blog. Click here.

46 Comments on "Simple Pea Soup"

  1. Elaine Brosky Christopher

    Jenny, can I use yellow split peas in place of green ones?

  2. Jen M

    Since one bag of green peas equals 2 cups, I used the full 2 cups. And because I am lazy, I did a quick turn with the immersion blender rather than a sieve. Came out perfect! Never knew split peas cooked so quickly in contrast to beans . . . easy, fast, delicious meal.
    Thank you, Jenny. I was one of your new Covid followers and have mainly made your baked items these past 2 years but finally expanded to the other categories and so far have not hit on a single bum recipe. You are the best!!

  3. Kristin

    Great recipe, thank you. I’ve had pea soup at Anderson’s and have missed it so much. This one tastes exactly the same and i also tried your pizza dough. We loved it!!

  4. Cat Thompson

    6 cups of water is way too much water for this recipe soup came out like dishwasher it was inedible and I have been cooking for over 40 yrs had friends over for lunch decided to make this soup . Embarassed as all get out and i apologized to my friends . we had to get take out and I dont like take out .

    • Jenny Can Cook

      If you click on the link to my blog at the bottom of the recipe, you will see that I used the same proportions as the original renowned Anderson split pea soup recipe. I even posted a photo of their recipe. Six cups is the correct amount of water for 1 1/2 cups of split peas.

    • susan

      Me too and it scorched recipe didnt say strain it…

  5. bandon lori

    i have been making pea soup in my crock pot and it turns out great all the time. no fuss–no mess.
    i am 86 and i like cooking the easy way. thanks jenny for all your great recipes!!

  6. Dawn

    I just made this and am hugely disappointed. I retrospect I should have given it more thought before I decided to make it.

    When the soup was done, it looked like it was something out of Oliver Twist — mostly water.

    The taste was ridiculously boring, even though 2 cups of the liquid were chicken stock.

    So I kept boiling it to evaporate the water.

    Putting it through a sieve is just a laborious, messy job. Will not do that, again. Will use immersion blender.

    Then I realized — hey, there is zero fat in there! So, nutritionally, it’s just not a good meal.

    I stood in front of the stove thinking how to save this thing. SO frustrating.

    Then I remembered I had just bought 2 avocados.

    Once some of the water was boiled out and the 2 avocados were integrated, it tasted okay. Not great. Just okay.

    I realized, using all chicken stock and some garlic would improve everything dramatically. So, that’s what I will do next time.

  7. Christina

    Do you have to soak the peas beforehand? My daughter loves pea soup so I would love to try this for her.

  8. Joline

    Hi Jenny. I love your videos – and the pea soup recipe. It’s the first one I’ve liked without HoneyBaked ham broth in it. I make your bread recipes, too. There’s no need for a bread machine!

  9. Helen Swiatkowski

    Thank you Jenny for such easy to make recipes. I’ve made a few and have suggested your site to my daughter’s.. I’m 74 and never liked cooking, until now. Thanks again..

  10. Mema (Elizabeth)

    First I want to say that I really like and DO use your recipe site. Then I discovered you had published a hard cover recipe book a while back so I decided to order it from Amazon.
    I am very disappointed in the book. I thought having your book at hand on my kitchen counter would make it easier to read and follow the recipe directions, but the book recipes are different and I don’t like them…too many ingredients, more steps to prepare and not as healthy. Also, my IPad keeps closing and I need to keep reopening to the “Jenny Can Cook” page to continue preparing the recipe. Sheesh, such a bother! Makes me wish I still had my laptop computer. Made a mistake when I ‘got the newest idea that came down the pike’.
    So, in conclusion I say “Jenny, don’t stop doing your videos, I luv em! And I happily cook using your really good recipes, they come out delicious every time.
    From Mema…..
    (Mother of 7, grandmother, great grandmother and great-great grandmother). My mother was a Slovak, daddy a Czech, and I am an only child, born in NYC a long time ago.

    • Jenny Can Cook

      I have told anyone who asked not to buy my cookbook, which is why I do not promote it on my website. The book is over 10 years old and I am a different cook today. This is even in my FAQs. ( I’m sorry you did not see that and that you’re disappointed. I’d be happy to reimburse you if you send me an address. Meantime, I’m glad you like the recipes here on this site.

      • Mema (Elizabeth)

        My dear Jenny: I was unaware that you no longer ‘prompt’ the sale of your cookbook, and I would never take you up on your very kind offer to send me a refund. It is my mistake, my fault, ’nuff said.
        I will continue to use your site for recipes because they are really tasty and easy to prepare. I just wish there was an easier way to read recipe on iPad, stir the pot, return to iPad, add additional ingredients, return to “Jenny can Cook” iPad page, and that’s the way my mop flops! How does everyone else do it? I think the best way is to hand write each recipe as I go along, BEFORE I begin cooking. I no longer have a printer, and THAT’S my problem.
        PS: I will buy me a pretty notebook just for “Jenny Can Cook” recipes. Sound good to you?

        • Jenny Can Cook

          If it helps you can go to some Kinko’s (call first) and use their computer to access my website and print some recipes there.

        • Cam

          You can temporarily disable the feature that turns off the display after a certain amount of time..
          Go to settings>display and brightness>auto-lock and set to Never.
          Just remember to return the setting when you’re done.
          Works like a charm!

  11. Lynn

    I am going to try this pea soup. I always enjoy your videos. Happy New Years 2018. Thanks for everything.

  12. Bruce E

    For what it’s worth, I used a hand held immerssion blender and it worked out great. I did try using a fine screen strainer but it was way too fine. The soup is delicious and has no lumps but has all the goodness of the carrot, celery and onion still in it. Next time I’m planning on adding some cubed ham after straining or blending with the hand held.

  13. Sharon

    Delicious, thank you for this simple and quick way to make split pea soup. I did add 3 cups of water and 3 cups of you beef stock recipe which I had frozen. The flavor of this soup in wonderful.

  14. Janet

    I love watching your utube videos, especially the no knead bread!
    I just bought peas today, can’t wait to try your soup!
    I loved your show.

  15. Marsha

    Jenny I made your soup today so so good! I would like to join in requesting that you make more of your videos They are funny have clear step by step directions and your encouragement and humour make people want to jump in and cook healthy!

  16. Sigrid K Shafer

    Great to find a new recipe from you. Another “must try” goody.

    Thank you,

    Sigrid K. Shafer

  17. Donna

    I always get excited when I get a recipe email from you. Cannot wait to try this soup . . this week. I’ve always blended pea soup (a couple cups at a time) in my Vitamix and I know it’s going to come out nice and smooth. Thank you so much!

  18. Cathy

    Hi Ginny I have to ask can you leave more videos, I absolutely love you ,you are so entertaining and the food is excellent

  19. Jannie Lynn

    This is my Granddaughter’s favorite soup! Certainly going to get this going for her!

  20. RUTH


  21. Lynda

    I do the same thing, but cook the veggies fast in the microwave before adding them to the soup pot with a package of frozen peas, and it is much faster

  22. Kate P

    Thank you for the tip about straining the soup through a sieve rather than putting it in a blender.

  23. Jo Ann

    Do you use dried split peas to make this?

  24. Kelbel

    Sounds great. When will you have a video on this. That really helps me follow your easy fantastic recipes. They always turn out great. I look forward to the next ones you do. Thanks…

  25. faith johnson

    Hi Jenny I all ways like your recipes, so i will surely try this one. I make your bread recipes often and love them.Thank you.

  26. Beth from Wisconsin

    A little variation from your French Canadian Pea Soup recipe that is so good. My peas are sitting on the countertop and going to do this recipe today. We love soups and just what we need on this cold winter day. Thanks Jenny. Be well in the New year 2018.

  27. Hilde

    Except for the celery, this is how I make the soup. Sometimes I add a diced potato or two.

    • Pamela

      Do you mash the potatoes or leave them whole in the soup?

      • Hilde

        I cut the potatoes very small and do not use a sieve for the soup.

  28. Charlie

    LOVE your simple, healthy recipes. Vegetarian/vegan recipes my faves. Thx Jenny!

  29. Kate

    Hi Jenny,

    Love your videos. You always bring a smile to my face. My mom used to make pea soup using a ham bone. Will the soup taste the same without it?

    • Jenny Can Cook

      I’ve never cooked with a ham bone but I can tell you that this soup has a lot of flavor and is healthier than one using a ham bone. Please let me know if you try it.

  30. Cyrina

    Can a stick whip be used for pureeing? I like my soup creamy.

    Love your recipes, thank you, keep up the good work.


    • Jenny Can Cook

      Some people say it works for them. I tried a food processor and was not satisfied and I personally get the best result using a sieve, as directed in the original recipe (see it in my blog).

  31. Joan

    Thanks just what my husband and I were looking to make

  32. Marsha

    Brrrr! It’s cold up here in Canada ?? This is a perfect soup recipe to warm us up! Delish! Thank you Jenny

  33. song bird

    I love pea soup… if the soup is blended, does that make starch as in potatoes?

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