Amy's Split Pea Soup is actually one of the cleaner commercial soups available, containing only organic vegetables, split peas, and simple seasonings with no seed oils or artificial additives. However, making it at home allows for significant cost savings and the ability to control sodium levels and ingredient quality even further.
Based on: Split Pea Soup
· Makes approximately 30 servings
· Serving: 400g (about 1⅔ cups)
Why This Recipe is Seed Oil Free
Commercial Split Pea Soup from Amy's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Split Pea Soup may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic green split peas
680g (about 3.5 cups dried) · Bob's Red Mill Organic Green Split Peas
Primary protein and fiber source, provides the hearty base and creamy texture when cooked and partially pureed
45ml (about 3 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Provides healthy fats for sautéing vegetables and enhancing flavor development - replaces any processed oils
Instructions
Step 1. Rinse 680g (3.5 cups) organic green split peas in cold water using a fine mesh strainer until water runs clear, about 2-3 minutes. This removes excess starch and any debris. Pick through peas to remove any small stones or damaged peas. Set aside to drain.
Step 2. Prepare your vegetables: dice 3 medium organic onions (450g total) into ¼-inch pieces, dice 4 large organic celery stalks (200g total) into ¼-inch pieces, and dice 4 large organic carrots (300g total) into ¼-inch pieces. Mince 6 cloves organic garlic (24g total) finely. Having uniform dice ensures even cooking and professional texture.
Step 3. Heat 3 tablespoons (45ml) organic extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onions and cook for 5-6 minutes, stirring occasionally, until they become translucent and fragrant. This slow cooking develops natural sweetness without browning.
Step 4. Add minced garlic, diced celery, and diced carrots to the pot. Cook for another 4-5 minutes, stirring frequently, until vegetables begin to soften slightly. The aromatics should be very fragrant at this point. Add 2 tablespoons (6g) organic dried basil and 1 teaspoon (3g) freshly ground black pepper, stirring for 30 seconds to bloom the spices.
Step 5. Add the rinsed split peas to the pot along with 6 organic bay leaves and 3.5 liters (about 15 cups) of filtered water. The water should cover the ingredients by about 2 inches. Bring to a rolling boil over high heat, then immediately reduce heat to low and simmer partially covered for 1.5-2 hours, stirring every 20-30 minutes to prevent sticking. Split peas will gradually break down and create natural thickness.
Step 6. After 1.5 hours, check texture and seasoning. The soup should be thick and creamy with some whole split peas remaining for texture. Remove bay leaves and discard. Add 1 tablespoon (18g) Redmond Real Salt and adjust to taste - start with less as you can always add more. If soup is too thick, add hot water 1 cup at a time until desired consistency is reached. If too thin, simmer uncovered for 10-15 minutes to reduce.
Step 7. For best results, let the soup rest for 15 minutes off heat before serving - this allows flavors to meld and thickness to develop further. Taste and adjust salt and pepper as needed. The soup will continue to thicken as it cools, so serve immediately or thin with hot water when reheating. Store in refrigerator for up to 5 days or freeze portions for up to 3 months.
Storage
Store in refrigerator for up to 5 days in covered containers. Soup will thicken significantly when chilled - thin with hot water or broth when reheating. Can be frozen for up to 3 months in freezer-safe containers, leaving 1 inch headspace for expansion. Thaw overnight in refrigerator before reheating.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$1.89
Savings88%
Massive savings due to buying organic ingredients in bulk rather than pre-made portions. The upfront ingredient cost covers multiple batches, making subsequent batches even cheaper. Quality is equal or superior to commercial version with complete control over sodium and organic sourcing.