How many calories are in Split Pea Soup?

One serving has 329 kcal. The recipe makes 5 servings (2 cups each).

How much protein is in Split Pea Soup?

23 g of protein per serving, with 54 g of carbohydrates and 4 g of fat.

What do I need to make Split Pea Soup?

9 ingredients: 2 teaspoons vegetable oil, 1 Spanish onion (peeled and chopped), 3 carrots (scrubbed and chopped), 2 celery stalks (chopped), 1 teaspoon dried thyme and 2 1/4 cups split peas (rinsed and picked over) ….

Split Pea Soup

Name: Split Pea Soup
Cook time: 150 min
Total time: 150 min
Yield: 5 servings
Ingredients: 2 teaspoons vegetable oil; 1 Spanish onion (peeled and chopped); 3 carrots (scrubbed and chopped); 2 celery stalks (chopped); 1 teaspoon dried thyme; 2 1/4 cups split peas (rinsed and picked over); 4 cups low-sodium chicken or vegetable broth; 6 cups water; 1/8 cup lemon juice

A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.

329kcal per serving

23 gprotein

54 gcarbohydrates

4 gfat

5servings (2 cups)

· Cook: 150 min

Ingredients

2 teaspoons vegetable oil nutrition facts
1 Spanish onion (peeled and chopped) nutrition facts
3 carrots (scrubbed and chopped) nutrition facts
2 celery stalks (chopped) nutrition facts
1 teaspoon dried thyme nutrition facts
2 1/4 cups split peas (rinsed and picked over) nutrition facts
4 cups low-sodium chicken or vegetable broth
6 cups water
1/8 cup lemon juice nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	329 kcal
Total fat	4 g	5%
Saturated fat	1 g	5%
Cholesterol	0 mg	0%
Sodium	124 mg	5%
Total carbohydrates	54 g	20%
Dietary fiber	20 g	71%
Total sugars	10 g
Added sugars	0 g	0%
Protein	23 g	46%
Vitamin D	0 µg	0%
Calcium	82 mg	6%
Iron	4 mg	22%
Potassium	1,143 mg	24%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Put soup pot on the stove on medium heat. Add oil when the pot is hot.
Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
Add split peas, stock, and 4 cups water. Raise the heat to high and bring to a boil.
Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart. Check the soup during cooking. If more water is needed, add up to 2 cups. Skim off any foam that forms.
Serve right away or cover and refrigerate up to three days. Stir in the lemon juice just before serving.

Notes

If you serve this soup on the following day, you may need to add more water, as it will thicken overnight. Learn more about: Onions Carrots Celery Herbs Peas

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/split-pea-soup-0, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.