Low Sodium Split Pea Soup Recipe
This post may contain affiliate links, please see our Privacy Policy for more information.
Jump to RecipeThis low sodium split pea soup recipe has fantastic flavor and is delicious, hearty, and filling! A great no salt added soup to meal prep, make ahead, or batch cook for lunch.
This split pea soup without salt is loaded with peas, barley, spices, and root veggies for a hearty fall or winter meal. Serve with a slice of easy low sodium bread and a giant side salad, and lunch or dinner is served.
Low sodium split pea soup is one of my absolute favorite soups to make! I always keep some delicious split peas in my cupboard, as they are really cost efficient and go a long way. A pound of split peas is around $1 nowadays and can make about 8 servings of soup. When I am prepping healthy lunches for the week, this is one of my go-to recipes.
This is a hearty no salt added split pea soup that leans on vegetables, spices and a secret ingredient for flavor. It’s filling, delicious, and salt free! Make this pea soup recipe without ham for a vegetarian lunch or dinner you’ll love.
This Low Sodium Split Pea Soup Recipe Is
- Warming
- Earthy
- Savory
- Sweet
- Vegan
- Gluten Free
- Salt Free!
- Great for Meal Prep
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Carrots, Celery, Onion, Potatoes
- Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
- Low sodium vegetable broth or stock
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a savory and delicious flavor!
- Barley (skip for a gluten free version!)
- Extra Virgin Olive Oil
- Black Pepper
How To Make This Recipe
- In a large stock pot, heat 1 tsp olive oil and begin to sauté the onion on low heat. After 5 minutes add the celery and carrot, and sauté for 5 more minutes, stirring occasionally.
- Add the no salt added vegetable stock, split peas, barley, potatoes, and the bay leaves, Herbs de Provence, and balsamic vinegar. Cook on low heat for 1 hour. After the hour, add the frozen peas and dried basil, and continue to cook on low for another hour, stirring occasionally. Remove bay leaves before serving.
- When you’re ready to dish up, drizzle a bit of olive oil on the top of each bowl and lots of fresh black pepper, and enjoy!
One of the Best Low Sodium Soup Recipes
Soup can be one of the most difficult things to make low sodium (and make it still taste good)! I’ve made dozens of low sodium soups, and this salt free split pea is a really fantastic version – I highly recommend it!.
You can make soups low in sodium by swapping a no-salt-added broth for traditional stocks, and using a good variety of herbs, spices, and a bit of acidity. Browse all our low sodium soup recipes here, for lunch and dinner inspirations all without added salt or preservatives!
More Low Sodium Soups You’ll Love!
- Low Sodium Chili Recipe (No Salt Added)
- Low Sodium Cream of Mushroom Soup Recipe
- No Salt Added Chicken Broth Recipe
And Make Sure to Serve This Low Sodium Soup Recipe With:
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Low Sodium Split Pea Soup
Equipment
- large pot
- Stirring Spoon
Ingredients
- 1 lb split peas washed and sorted
- 1 tablespoon Olive Oil plus extra for garnish
- 4 large carrots sliced
- 5 large celery stalks
- 1 sweet onion diced
- 12 cups No-Salt-Added Vegetable Stock
- 3 bay leaves
- ¼ cup pearled barley
- 1 tablespoon Herbs de Provence
- 3 potatoes diced
- ¼ cup balsamic vinegar
- 1 cup frozen peas
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1 teaspoon dried basil
Instructions
- In a large stock pot, heat 1 tsp olive oil and begin to sauté the onion on low heat. After 5 minutes add the celery and carrot, and sauté for 5 more minutes, stirring occasionally.
- Add the no salt added vegetable stock, split peas, barley, potatoes, and the bay leaves, Herbs de Provence, and balsamic vinegar. Cook on low heat for 1 hour. After the hour, add the frozen peas and dried basil, and continue to cook on low for another hour, stirring occasionally. Remove bay leaves before serving.
- When you’re ready to dish up, drizzle a bit of olive oil on the top of each bowl and lots of fresh black pepper, and enjoy!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Yummy
My husband would eat this at every meal if he could