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Low Sodium Split Pea Soup Recipe

This 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.

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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

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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, PotatoesI 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!

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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!

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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)

Low Sodium Biscuits Recipe

Get the Same Recipes For This Split Pea Soup without Salt!

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!

As always, if you make this low sodium split pea soup recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there! 

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Low Sodium Split Pea Soup

This 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.
5 from 3 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 345 kcal

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
  • 1/4 cup pearled barley
  • 1 tablespoon Herbs de Provence
  • 3 potatoes diced
  • 1/4 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 Groceries, Pantry Staples, and Home Supplies!

I love shopping for healthy groceries and pantry staples through Thrive Market - they sell healthy all natural pantry staples, beauty products, and fantastic food items  at a discounted price. We get Thrive Market boxes every month and love picking out our favorite low sodium staples for delivery. 
Join Thrive Market & get 30% off your purchase & a $60 free gift!

Nutrition

Calories: 345kcalCarbohydrates: 64gProtein: 18gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 79mgPotassium: 1183mgFiber: 20gSugar: 11gVitamin A: 5456IUVitamin C: 29mgCalcium: 101mgIron: 5mg

*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 confirm amounts.

Keyword healthy split pea soup, low salt soup recipes, low sodium pea soup, low sodium soup recipes, low sodium split pea soup, mushroom soup without salt, no salt soup, pea soup no salt
Tried this recipe?Let us know how it was! Please comment and leave a review.

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Posted in American Recipes, Dairy Free Recipes, Dinner Recipes, Low Sodium Recipes, Lunch Recipes, Pantry Staple Recipes, Soup Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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