Description

This hearty 3-Pea Soup combines the delightful textures and flavors of split peas, chickpeas, and black-eyed peas in a richly seasoned vegetable broth with carrots, onions, and garlic. Perfect for a comforting, nutritious meal, this soup is easy to prepare and can be enjoyed fresh or stored for later.

Ingredients

Scale

Vegetables & Aromatics

2 tablespoons olive oil
2 large carrots, diced (about 2 cups)
1 medium onion, diced (about 2 cups)
5 cloves garlic, minced (2 tablespoons)
Chopped parsley, optional

Legumes

3/4 cup dry split peas
1 (15.5-ounce) can chickpeas with liquid
1 (15.5-ounce) can black-eyed peas with liquid

Liquids & Seasonings

1 (32-ounce) carton vegetable broth
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper

Instructions

Cook the aromatics: In a Dutch oven over medium-high heat, heat the olive oil. Add the diced carrots, diced onions, and 1 teaspoon of kosher salt. Cook for about 5 minutes, stirring occasionally until the onions become soft and slightly translucent and the mixture starts to steam. Then, add the minced garlic and continue cooking for 2 minutes until fragrant.
Cook the split peas: Increase the heat to high and add the dry split peas, vegetable broth, remaining 1 teaspoon salt, and ground black pepper to the pot. Cover and bring the mixture to just a boil. Then reduce the heat to medium-low and let it simmer gently, covered, for 20 to 25 minutes until the split peas are tender but still have a slight bite.
Add the canned beans and finish cooking: Stir in the chickpeas and black-eyed peas along with their liquid. If the soup appears too thick, add up to 2 cups of water to reach your preferred consistency. Cook for another 10 minutes, or until the beans are thoroughly warmed through. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped parsley if desired.
Storage and reheating: Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to a month. To reheat, place soup in a covered pot over medium-low heat and warm until the chickpeas are hot throughout.

Notes

You can adjust the thickness of the soup by adding water when mixing in the canned beans.
Use a Dutch oven or a heavy-bottomed pot to ensure even heat distribution during simmering.
For a smoother texture, partially blend the soup before adding the canned beans, but this step is optional.
Garnish with fresh parsley to add a bright, fresh flavor and color contrast.
This soup freezes well; thaw overnight in the refrigerator before reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: 3-pea soup, split peas, chickpeas, black-eyed peas, vegetarian soup, healthy soup, easy soup recipe, vegetable broth soup