Dutch Split Pea Soup
A thick, meatless Dutch-style split pea soup with leeks, carrots, Yukon Gold potatoes, celery, vegan low-sodium vegetable broth, and bay leaf.
- budget-friendly
- carrots
- celery
- cold weather
- comfort food
- dairy-free
- dinner
- dutch
- dutch split pea soup
- egg-free
- family-style
- gluten-free
- hearty
- leeks
- lunch
- main course
- meal prep
- netherlands
- nut-free
- one-pot
- pantry staples
- pea soup
- plant-based
- shellfish-free
- simmered
- soup
- soy-free
- split pea soup
- split peas
- stovetop
- supper
- vegan
- vegetable broth
- vegetarian
- western european
- yukon gold potatoes
Per-serving nutrition for this recipe.
- Cuisine
- Dutch
- Energy
- 418 calories per serving
- Protein
- 20.5 g per serving
- Carbs
- 73.2 g per serving
- Fat
- 5.9 g per serving
- Sodium
- 705 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
dry green split peas, picked over and rinsed · 1 Pound
Kroger® Green Split Peas
100%
Details
vegan low-sodium vegetable broth · 8 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
100%
Details
leeks, white and light green parts, sliced and washed · 12 Ounce
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
75%
Details
Yukon Gold potatoes, peeled and diced · 12 Ounce
Yukon Gold Potatoes
75%
Details
celery, diced · 6 Ounce
Fresh Cut Celery Diced
60%
Details
carrots, peeled and diced · 8 Ounce
Simple Truth Organic® Whole Carrots Bag
25%
Details
dried bay leaves · 2 Count
Kroger® Bay Leaves Container
11%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
dried thyme · 1 Teaspoon
Private Selection® Thyme Leaves Shaker
Sale
4%
Details
black pepper, freshly ground · 0.5 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
4%
Details
kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- dry green split peas-1 lb
- leeks-12 oz
- Yukon Gold potatoes-12 oz
- carrots-8 oz
- celery-6 oz
- vegan low-sodium vegetable broth-8 cups
- olive oil-2 tablespoons
- dried bay leaves-2 count
- kosher salt-1 1/2 teaspoons
- dried thyme-1 teaspoon
- freshly ground black pepper-1/2 teaspoon
Trim and wash the leeks, then slice the leeks; peel and dice the carrots and potatoes, dice the celery, and rinse the split peas in a colander.
Keep fingers tucked and the knife blade angled away from your hands while trimming and dicing vegetables.
Heat the olive oil in the large soup pot on the stovetop over medium heat; add the leeks, carrots, celery, and the 1 1/2 teaspoons kosher salt, then cook for 8 minutes until the vegetables are softened and fragrant.
Stir in the potatoes, split peas, dried thyme, the 1/2 teaspoon black pepper, and dried bay leaves; coat the peas and vegetables in the oil, then add the vegetable broth and scrape the bottom of the pot.
Bring to a boil, then reduce the heat to maintain a steady gentle simmer; cover partially and cook for 60 to 75 minutes, stirring every 10 to 15 minutes, until the peas are mostly broken down and the potatoes are tender.
Stir often as the soup thickens to help prevent the split peas from scorching on the bottom of the pot.
Remove and discard the bay leaves; use a potato masher to mash the soup in the pot until thick and rustic, then simmer uncovered for 5 to 10 minutes until it coats a spoon.
Keep the potato masher below the surface of the hot soup to reduce splashing.
Taste and add additional kosher salt and black pepper as needed; let the soup stand for 10 minutes before serving so it thickens slightly.
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