Easy Green Split Pea Soup

Updated: Apr 14, 2021


Have you ever tasted green split pea soup? Outside of Grandma's soup, so many restaurants draw people in just for this hearty bowl of comfort. Wanting to add more pulses to my diet, I came up with an easy satisfying version of this delightful liquid gold.


Green split peas are in the pulses family of healthy legumes. Most split pea soups are made with ham hocks or salty fat and nitrate ladened pork. I used meaty turkey legs combined with natural liquid smoke. This brings the traditional green split pea soup to another level! It makes it taste like the traditional soup you remember, but without all the unnecessary additives. The carrots add sweetness, the potatoes along with the split peas thicken, and with the aromatics, it just sings earthy, yummy, and good for you.


Easy Split Green Pea Soup may be made vegan. Equally rich and satisfying, like a bowl of comfort food. Just leave out the turkey.


Pair it with a simple salad and fresh baked bread for a delicious easy dinner. Freeze it for a quick simply thawed home cooked meal.


This soup tastes just like Grandma's. One difference is that I made it in my Instant Pot. You can use a pressure cooker or just slow cook. Whichever way you make it, it's going to be delicious!


Easy Green Split Pea Soup


1 to 2 lbs turkey legs, optional

1 large onion, finely chopped

3 large carrots, diced

3 large garlic cloves, minced

2 cups green/yellow split peas, rinsed & drained 2 large potatoes, diced medium

10 cups water, low sodium stock or bone broth (more or less depending on how thick you like it)

3 bay leaves

1 1/2 tsp Himalayan sea salt, or type of your choice

Freshly ground black pepper, to taste

1/2 teaspoon Smoked paprika or liquid smoke, or to taste



  1. In Instant Pot or pressure cooker or large soup pot, add soup bones, onion, carrots, garlic, split peas, potatoes, water or stock, bay leaves, liquid smoke or smoked paprika, and freshly ground pepper to taste. Pot shouldn’t be more than 2/3 full.

  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 25 minutes.

  3. Once cooked, take turkey legs out. Shred the meat and put it back into the pot.

  4. Serve as is, or add water to heat if you would like the soup thinner.


If using a conventional soup pot:


  1. Soften the onions on medium

  2. Place all the ingredients in the pot and cover with water.

  3. Bring up to high, to boiling

  4. Bring down to simmer

  5. Slow cook for an hour

  6. When meat is coming off the bone, shred and put back into the soup.


Split pea soup thickens even further within next few hours and even more the next day.

Tip:


Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.