11 BEST Herbs and Spices for Split Pea Soup

It’s well known that split pea soup has a delicious flavor, but did you know there are 11 best herbs and spices that can take your dish to the next level?

This article will provide insightful tips on how to season your split pea soup to get the best taste while avoiding some of the more pungent ingredients.

From traditional flavors such as thyme and bay leaves, to surprise spices like saffron and tarragon, this guide will help you unleash a whole new world of flavors in your soup.

So are you ready for an adventure through the world of spices? Grab your spoon and let’s dive in.

11 BEST Herbs and Spices for Split Pea Soup

Adding herbs and spices to split pea soup can make it a delicious, protein-rich, and healthy meal.

These herbs and spices will add flavor to a pot of split pea soup, giving you the perfect taste that you can adjust to suit your tastes.

Here are eleven of the best herbs and spices for split pea soup:

1. Parsley

Parsley is a wide spread culinary herb used to add flavor to many dishes, including soups.

It has vitamin K and contains a very high level of antioxidants.

It can also help aid in digestion and reduce bad breath.

Parsley is relatively easy to grow, making it an ideal choice for any home kitchen herb garden.

To make use of parsley in split pea soup, simply add one tablespoon of the dried herb or three tablespoons freshly chopped parsley at the end of cooking before serving.

Parsley will add an earthy flavor and brighten up the color of the soup too.

2. Chives

Chives are a flavorful herb that can be used fresh or dried.

They have a mild onion flavor, making them an ideal way to season split pea soup.

When using them fresh, snip the chives finely with kitchen scissors and sprinkle them over split pea soup just before serving.

Alternatively, you can add the chives when you are boiling the peas.

Rehydrated dried chives will also work, though you will need to use more since the flavor won’t be as strong as with fresh chives.

When stored properly in an airtight container, dried chives will last for much longer than fresh ones.

3. Thyme

Thyme is a perennial herb native to the Mediterranean that has been cherished since antiquity for its unique aromas and flavors.

It is a key ingredient in split pea soup, lending a bright, earthy quality to the dish.

Thyme leaves can be used both fresh and dried.

They can be added to the soup at the beginning of cooking or toward the end for greater flavor.

Whole sprigs of thyme can also be used, in which case they should be removed from the soup before serving.

Taste-wise, thyme pairs well with chiles, garlic, onion, oregano, rosemary and bay leaf.

For split pea soup, adding a combination of all these herbs for full flavor is highly recommended.

4. Basil

Basil is a popular herb that adds flavor to both light and hearty soups.

It’s one of the most widely used herbs in the world, with a sweet, herbal flavor and fragrant aroma.

When adding basil to soup, use fresh leaves.

When washing, make sure you wash them gently to avoid bruising them.

Try adding small amounts at first, increasing it as needed until you reach the taste desired.

Basil can be added either before or after cooking depending on the recipe and desired taste – it’s always best to follow instructions for best results.

5. Oregano

Oregano is a popular herb used in both Italian and Greek cuisine, which adds an earthy flavor to many dishes.

In turkey split pea soup, oregano adds an herbaceous layer that balances out the sweetness of the peas.

It can be added just before serving, or it can be simmered with the soup for a slightly more intense flavor.

Be sure to use fresh oregano when possible— dried oregano will not provide the same level of flavor.

Sprinkle it on top once you’ve ladled up a bowl of your delicious soup to add an irresistible touch of herbal freshness.

6. Rosemary

Rosemary is easy to find and adds an earthy and sharp flavor to your split pea soup.

A member of the mint family, Rosemary is often grown as an herb in Mediterranean countries, but it is also found in temperate climates, particularly North America.

This versatile herb can be used in a variety of ways with Split Pea Soup and other dishes.

Use fresh sprigs of rosemary for more intense flavor or incorporate dried rosemary into the recipe by adding it early on to give the soup enough time to infuse the flavors throughout.

7. Marjoram

Marjoram is a fragrant herb popular the world over for its comforting, warm flavor and aroma.

It’s similar to oregano, but with a more delicate taste.

Marjoram can be used both fresh and dried.

Fresh marjoram should be added near the end of cooking, as it can lose flavor when cooked for a long time.

For split pea soup, you can use either fresh or dried marjoram; if using dried, add it early in the cooking process to give it time to infuse.

Dried marjoram has an earthy scent with hints of peach and citrus; it pairs especially well with grilled food or poultry, making it an ideal ingredient for savory soups like split pea soup.

A little goes a long way — about 1 teaspoon is enough for a large-scale batch of soup — but feel free to adjust according to taste.

8. Bay Leaves

Bay leaves, also known as laurel leaves, can be found in many dried spice blends and add a subtle warmth to dishes.

They are usually added at the beginning of the cooking process to allow time for their distinctive flavor to permeate the dish.

Bay leaves are quite pointed with a slightly leathery texture, and are often removed before serving as they can be tough to digest.

They make a delicious addition to split pea soup, adding flavor that works in harmony with the more powerful flavors of onion, carrot and celery.

Include 1-2 bay leaves towards the beginning of cooking for an aromatic twist on this classic dish.

9. Dill

Dill is a delicate herb with a flavor profile that is both sweet and slightly bitter.

It works well in many dishes, especially those containing peas and beans.

Dill adds a lovely aromatics to the soup, which really brings out all the other flavors.

If using this herb in split pea soup, try adding it toward the end of the cooking time.

This will retain more of its flavor and aroma without becoming too strong.

Fresh dill can also be used as a garnish at the end, adding another layer of flavor to this already delicious dish.

10. Cloves

Cloves are the dried, unopened buds of the tropical evergreen tree, Syzygium aromaticum.

The initial flavor of cloves is strong and pungent, with sweet overtones and a deep aroma.

Cloves also contain eugenol, an ingredient often used in perfumes as well as a number of other applications.

When combined with split peas, cloves offer a unique, sweet pungency that complements the earthy taste of the soup.

Cloves should be added towards the end of cooking to get the most flavor out of them – adding them too soon will dull their flavor.

A pinch or two should be enough to give your split pea soup depth while not overpowering it with a clove-like flavor.

11. Paprika

Paprika, a vibrant red-colored spice made from ground peppers, gives this classic soup an added layer of flavor.

Not only does paprika add a smoky-sweet taste to the dish, but it also contributes bright color and extra nutritional values.

Sweet paprika is recommended for split pea soup, as the mild heat balances out the sweet flavor of the peas.

While most often associated with Hungarian dishes, paprika can be found in many other cuisines around the world and adds a subtle warmth to any dish.

A few dashes of paprika before serving your split pea soup will turn it into an unforgettable experience.

Conclusion

Split pea soup is a warming and comforting dish that’s perfect for cold winter days.

There are many wonderful herbs and spices that you can use to bring out the flavor of this hearty soup.

Whether you prefer mild flavors like rosemary, thyme, and bay leaf, or more robust flavors such as cumin, curry powder, and garlic powder, there is something for everyone.

Ultimately, when it comes to making split pea soup, there are no hard-and-fast rules about which spices to use; it’s entirely up to you how you want your soup to taste.

Experiment with different combinations until you find your favorite flavor combination that works for your tastes.