Low Sodium Split Pea Soup Recipe
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Jump to Recipe Print Recipe Share Pin For Later EmailThis 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
Low Sodium Lunches You’ll Feel Good About Eating!
This low sodium pea soup makes a fantastic lunch or light dinner recipe. I love prepping a bit batch of split pea and portioning it out into individual air-tight containers for the week. I grab one, and pack it in my lunch bag if I’m heading to the office (or pack one for the hubby!).
This low sodium soup is hearty enough to keep me full until dinner, which keeps me from snacking in between meals. Stay on track with a healthy diet, and browse all our low sodium lunch recipes here!
What’s In Split Pea and Potato Soup?
- Carrots, Celery, Onion, Potatoes – I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
- 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.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a savory and delicious flavor! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online ?
- Barley (skip for a gluten free version!)
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Low Sodium Recipes with Pantry Staples
This salt free split pea soup is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a low so pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
Browse our list of Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!
How Do I Make This Salt Free Split Pea Soup 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:
Low Sodium Cornbread Recipe (No Salt Added)
Share This Split Pea Soup without Salt!
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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!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!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. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Yummy