Old-Time Split Pea Soup—WW2 Style and Meat-Free

This isn’t your fancy restaurant-style soup with pancetta and cream.

This is the real deal—the kind of split pea soup that kept folks full during hard times when meat was rare, and flavor came from smart cooking, not fat.

It’s hearty, earthy, and perfect for anyone who wants to cook with history in a pot.

History

During World War 2, meat was rationed. Vegetables, legumes, and imagination became the real stars of the kitchen.

Split peas were cheap, filling, and easy to store. In Britain and the U.S., housewives used dried peas to replace meat-based protein.

Some recipes added a bit of smoked flavor with onion or herbs. But this version keeps it simple—no meat, no fuss. Just comfort in a bowl, like grandma would make when meat coupons were spent.

Equipment

• Large soup pot or Dutch oven (This one is gorgeous)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Knife (Chefs envy this knife set) and chopping board
• Ladle (This wooden ladle is great)
• Measuring cups and spoons

Ingredients

• 1½ cups dried green split peas
• 1 medium onion, chopped
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• ½ teaspoon dried thyme
• 5 cups water or vegetable broth
• Salt and black pepper to taste
• 1 tablespoon oil or vegan butter

Optional: A splash of vinegar or lemon juice to brighten at the end

Instructions

Step 1: Rinse the Split Peas

Place your dried peas in a bowl.
Rinse under cold water and remove any stones or weird bits.

Step 2: Sauté the Base Veggies

In a large soup pot, heat the oil over medium heat.
Add the onion, garlic, carrots, and celery. Stir until softened—about 5 to 7 minutes.

Step 3: Add Peas and Herbs

Dump in the split peas.
Add the thyme, bay leaf, salt, and pepper.

Step 4: Pour in Water or Broth

Pour in the water or broth.
Bring everything to a boil.

Step 5: Simmer Until Creamy

Reduce heat to low.
Cover and let simmer for about 1 hour, stirring occasionally so nothing sticks.

The peas should break down and create a creamy texture on their own.

Step 6: Adjust and Serve

Taste and adjust salt or pepper.
Remove the bay leaf. Add a splash of vinegar or lemon juice for brightness if you like.

Ladle into bowls and serve warm.

Special Notes

• This soup thickens as it sits. Add hot water when reheating.
• You can freeze leftovers for up to 2 months.
• For smoky flavor without meat, stir in a dash of smoked paprika.

Nutrition (Approximate per serving)

• Calories: 250
• Protein: 14g
• Carbs: 40g
• Fiber: 16g
• Fat: 4g

No cholesterol. High in fiber.

And rich in that old-fashioned “stick to your ribs” energy.