How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Old-Fashioned Split Pea Soup?

You need 9 ingredients. The key ingredients include: 2 teaspoons oil (corn, canola, or olive), 1 medium onion, finely chopped, 2 medium carrots, cut in half lengthwise and sliced 1/2 inch thick, 1 rib celery, finely chopped, and more.

Is Old-Fashioned Split Pea Soup suitable as soups & stews?

Yes, Old-Fashioned Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Old-Fashioned Split Pea Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Old-Fashioned Split Pea Soup Recipe

Name: Old-Fashioned Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons oil (corn, canola, or olive); 1 medium onion, finely chopped; 2 medium carrots, cut in half lengthwise and sliced 1/2 inch thick; 1 rib celery, finely chopped; 2 cups dried split peas, picked over and rinsed; 4 cups defatted chicken broth or 4 cups vegetable broth, preferably homemade; 2 cups cold water; salt; freshly ground black pepper

Warm up with this hearty Old-Fashioned Split Pea Soup recipe. Made with oil, onion, carrots and celery. Easy step-by-step instructions included.

This Old-Fashioned Split Pea Soup relies on simple, everyday ingredients such as oil (corn, canola, or olive), medium onion, finely chopped, rib celery, finely chopped and cold water. It comes together quickly and makes 4 servings, at about 544 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 teaspoons oil (corn, canola, or olive)
1 medium onion, finely chopped
2 medium carrots, cut in half lengthwise and sliced 1/2 inch thick
1 rib celery, finely chopped
2 cups dried split peas, picked over and rinsed
4 cups defatted chicken broth or 4 cups vegetable broth, preferably homemade
2 cups cold water
salt
freshly ground black pepper

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Quick Info

Servings
4 servings
Calories
544 kcal
Category
Soups & Stews

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