Tim and I recently gave up processed meats including ham which I previously used to make split pea soup with. We love this Split Pea and Spinach Soup alternative so much, we don’t even miss the ham! I usually double the recipe and freeze half so we can have it for our lunches on a different week. This soup is in regular rotation on days I am intermittent fasting .
About Split Peas
Split peas are a great source of protein and fiber to include in your diet. Unlike many other types of dried beans, they require no presoaking, simply rinse and pick through. They also only need about 1 hour to cook and then are ready to eat. Most other beans take more than twice that amount of cooking time! Another benefit is they are so inexpensive at only about $1.00 – $1.50 per pound. This recipe uses only a half of a pound so you are looking at a measly .50-.75 for your main ingredient!
Suggestions for Fast and Easy Prep
Try using your food processor or blender on the pulse setting to chop up the vegetables. I can prep this recipe in under 30 minutes by washing the vegetables and just cutting them into smaller pieces that will fit into the blender. There is also no need to peel the carrots or potatoes. Leave the skin on and benefit from antioxidants, fiber, and other nutrients. Just make sure to use a vegetable brush to thoroughly remove dirt and residue.
While fresh spinach would be fine to use in this recipe, frozen spinach works great and you probably already have a bag or box in the freezer. I like to use frozen spinach for soups since fresh would just wilt down and end up the same result as frozen. If you forget to pull out the spinach from the freezer to thaw, you can defrost it in the microwave while you are prepping the other ingredients.
Split Pea and Spinach Soup Recipe
Split Pea and Spinach Soup
- 8 cups water or chicken broth
- 1 1/2 cups split peas (Rinsed)
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1 medium potato
- 4 stalks celery
- 3 medium carrots
- 1 medium onion
- 1 10 oz pkg. frozen chopped spinach (thawed and drained)
- Add, water, split peas, bay leaf, thyme, basil, salt, and pepper to a large pot and simmer for an hour or until peas are soft.
- While split peas are cooking, dice the potato, celery, carrots, and onion. Add to the pot and simmer another 20 minutes or until vegetables are cooked. Stir in the spinach.