What to Serve With Split Pea Soup? 20 Appetizing Side Dishes

Last updated on September 11th, 2024

A hearty side dish helps fulfill anyone’s hunger, especially when there’s split pea soup on the table! Take a look at some of these scrumptious side dishes, for whenever you’re wondering what could possibly taste good with a bowl of thick soup!

What is Split Pea Soup?

Split pea soup is a traditional dish of Holland. It’s a soup made from dried peas, such as the split pea, and is often greyish-green or yellow.

Traditionally, split pea soup is always served with a slice of rye bread topped with ham.

However, don’t let this deter you from trying a variety of delicious side dishes, to create a comforting meal!

What Goes with Split Pea Soup? 20 Best Side Dishes!

There are many types of side dishes that you can serve alongside pea soup.

Let me mention that you should opt for side dishes that impart strong flavors, promising a delightful match with the mild flavors from your pea soup.

Here are some varieties for you to try in your menu!

Loaded Baked Sweet Potato

Loaded baked sweet potato is incredibly filling, and super easy to make.

This recipe requires black beans, corn, and lots of cheese. Simply bake the sweet potato, and load with your favorite toppings!

The beans are an incredible source of protein, while the cheese and corn enhance the flavors of your dish.

Garlic Bread

The most obvious accompaniment to serve alongside split pea soup would be a type of bread. Specifically garlic bread.

The presence of garlic in the bread imparts a rich, savory flavor whilst eating split pea soup.

Split pea soup is thick, which makes garlic bread the perfect candidate to serve with split pea. Simply dunking your garlic bread into your soup is one of the many ways you can enjoy this delicious meal.

Coleslaw

Coleslaw is a popular side dish that pairs well with just about anything. It’s super easy to make, and the crisp, cold vegetables will contrast beautifully with your thick split pea soup.

With just a few simple ingredients required to make a tasty side dish like this one, you’re in for a treat!

Combine mayonnaise, vinegar, sugar, and salt for a scrumptious coleslaw dressing. Include your favorite shredded veggies for a crunchy texture, and sprinkle chili powder for a spicy kick. Mix it up by putting sambal oelek!

Dinner Rolls

Thick soups are perfect when served with warm dinner rolls. They’re super easy to prepare, and you can use them as a dipping tool to mop up all the wonderful soupy flavors!

Beet Salad with Goat Cheese

Beet salad is a scrumptious side dish, loaded with incredible flavors to serve with any meal.

With goat cheese, chopped beets, and a tangy vinaigrette, you’re all set! Why not make this side dish more yummy with some chopped almonds or sesame seeds?

Keep this salad refrigerated until your split pea soup is ready!

Sweet Potato Fries

French fries are the perfect solution for anyone wondering what to eat with anything at all. But sweet potato fries are even better!

• Simply slice your sweet potatoes, and soak them in water.
• Drain and dry, then toss them in a bag of seasonings, consisting of olive oil, cornstarch, garlic powder, chili powder and pepper.
• Spread these delectable seasoned sweet potato fries on a baking sheet, ensuring that they aren’t touching each other.
• Bake for 20 minutes, flipping halfway.
• Add your favorite dipping sauce for an even better experience!

Roasted Green Beans

Roasted green beans are a delicious alternative to the normal steamed version.

And if you’re looking for a light and a refreshing side dish to have with split pea soup, then these delectable green beans are calling your name!

Crusty French Baguette

When served with split pea soup, you can tear off pieces of the baguette or slice it for easier dipping. The bread’s crusty outside stays firm even when dipped in soup, while its soft inside absorbs the soup’s flavors.

For the best experience, choose a freshly baked baguette from a bakery or the bakery section of your grocery store. If you prefer, you can lightly toast the bread slices to enhance crispiness.

Arugula Salad with Lemon Vinaigrette

To keep your arugula crisp, wash and dry it thoroughly before use. A salad spinner works wonders, but patting dry with paper towels also does the trick.

For the lemon vinaigrette, mix fresh lemon juice, olive oil, Dijon mustard, and a touch of honey. Aim for a 3:1 ratio of oil to lemon juice for a balanced dressing.

Why not add some toppings:

• Shaved parmesan for a salty kick
• Toasted pine nuts or almonds for crunch
• Thinly sliced red onions for extra zing

When serving, plate the soup and salad side by side rather than on top of each other. This keeps the arugula from wilting and allows you to enjoy the contrasting temperatures and textures.

Pro tip: make extra vinaigrette and store it in the fridge for up to a week – it’s great on other salads too!

Parmesan Crisps

To make Parmesan crisps, simply grate Parmesan cheese and place small piles on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 5-6 minutes until golden and crisp. Let them cool before serving.

You can crumble them over the soup, use them as a scoop, or enjoy them between spoonfuls. Flavor with herbs or spices for variety. Try adding a pinch of black pepper or dried rosemary to the cheese before baking for extra flavor.

Cucumber Dill Salad

To make the salad, thinly slice cucumbers and mix them with chopped fresh dill. For the dressing, combine vinegar, a touch of sugar, and a pinch of salt. White vinegar works well, but apple cider vinegar can add extra flavor. Pour the dressing over the cucumbers and dill, then toss to coat evenly.

For best results, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld and the cucumbers to absorb some of the dressing.

You can easily customize this salad. Add thinly sliced red onions for extra crunch and zing, or mix in some cherry tomatoes for color and sweetness. For a creamier version, try adding a dollop of sour cream or Greek yogurt to the dressing.

Cheddar Biscuits

To make cheddar biscuits at home, you’ll need flour, baking powder, butter, milk, and shredded cheddar cheese. Mix the dry ingredients, cut in cold butter, then add milk and cheese. Shape the dough into biscuits and bake until golden brown.

For extra flavor, try adding garlic powder or chopped herbs like rosemary or thyme to the biscuit dough. You can also brush the tops with melted butter right after baking for a more indulgent treat.

Roasted Carrots with Honey Glaze

To make honey-glazed carrots, start by preheating your oven to 400°F (200°C). Peel and cut carrots into sticks about 2 inches long. In a bowl, mix olive oil, honey, salt, and pepper. Toss the carrots in this mixture until they’re well coated.

Spread the carrots on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, turning them halfway through. The carrots are done when they’re tender and lightly caramelized.

For variety, try adding herbs like dill, rosemary or thyme to the carrots before roasting.

Quinoa Salad with Feta and Olives

Cook quinoa according to package instructions and let it cool. Mix in crumbled feta cheese and sliced olives. The nutty flavor of quinoa complements the salty feta and briny olives, creating a balanced taste profile.

For added nutrition and flavor, consider including diced cucumbers, cherry tomatoes, or chopped fresh herbs like mint or parsley. A simple dressing of olive oil and lemon juice ties everything together.

Prepare the salad ahead of time and refrigerate it, this allows the flavors to meld and provides a refreshing cold contrast to the hot soup.

Roasted Cauliflower Steaks

To make them, start by cutting a whole cauliflower into thick slices, about 1-inch thick. Don’t worry if some florets fall off – you can roast these too! Brush both sides of the cauliflower steaks with olive oil and season generously. A simple mix of salt, pepper, and garlic powder works great, but feel free to experiment with spices like smoked paprika or cumin for extra flavor.

Roast the cauliflower in a preheated 425°F (220°C) oven for about 20-25 minutes, flipping halfway through. They’re done when golden brown and tender when pierced with a fork.

Grilled Asparagus

Toss the spears with olive oil, salt, and pepper. Place them across the grill grates and cook for about 5-7 minutes, turning once, until they’re lightly charred and tender. If you’re concerned about thin spears falling through the grates, use a grill basket or lay them perpendicular to them.

To enhance the flavor, try squeezing lemon juice over the grilled asparagus before serving. Another option is to sprinkle grated Parmesan cheese over the hot asparagus, creating a nutty, salty crust.

Apple and Walnut Salad

To make this salad, start with crisp apples like Honeycrisp or Granny Smith. Chop them into bite-sized pieces. Toast the walnuts lightly to enhance their flavor. Mix the apples and walnuts with some mixed greens for added nutrition. For the dressing, a simple vinaigrette works best. Combine apple cider vinegar, olive oil, and a touch of honey. This dressing complements the natural sweetness of the apples without overpowering the soup.

When serving, place the salad alongside the soup rather than on top to maintain the crisp texture of the ingredients. The combination of flavors and textures makes for a balanced meal. For added variety, include blue cheese crumbles or dried cranberries in your salad. These additions can introduce new flavors that work well with both the salad and the soup.

Cornbread Muffins

Making cornbread muffins is simple and quick. You’ll need cornmeal, flour, eggs, milk, and a few other basic ingredients. Mix them, pour into a muffin tin, and bake for about 15-20 minutes.

You can also add ingredients to your cornbread mix. Shredded cheddar cheese, diced jalapeños, or crispy bacon bits can add extra flavor. You can also experiment with honey or maple syrup for a sweeter taste.

Cornbread muffins are best served warm. If you make them ahead of time, reheat them briefly in the oven or microwave before serving with your split pea soup.

The combination of warm, crumbly muffin and hot soup is sure to be a crowd-pleaser.

Herb Garlic Mashed Potatoes

To make herb garlic mashed potatoes, start with Yukon Gold or Russet potatoes. Boil them until tender, then drain and mash with butter, warm milk, and roasted garlic cloves. Mix in chopped fresh herbs like parsley, chives, and rosemary for added flavor. Season with salt and pepper to taste.

For the best experience, serve a scoop of mashed potatoes alongside your bowl of split pea soup. You can even create a small indentation in the potatoes and pour some soup into it for a delicious combination in each bite.

Remember to adjust the garlic and herb quantities to your preference.

Spinach and Feta Stuffed Mushrooms

If you haven’t tried this, now’s the perfect time to make them.

For the filling, mix chopped spinach, crumbled feta cheese, minced garlic, and a bit of breadcrumbs. Stuff this mixture into the mushroom caps. Bake the stuffed mushrooms in a preheated oven until they’re golden brown on top and the mushrooms are tender.

A practical tip: prepare these mushrooms ahead of time and bake them while your soup is simmering. This way, both dishes will be ready at the same time. These stuffed mushrooms are not only a great side for soup, but they also make a tasty appetizer for any meal. They’re sure to be a hit with your guests!

How to Make Split Pea Soup

For a comforting split pea soup recipe, here’s the recipe I used

Ingredients

• 1 pound green split peas
• 2 tbsp extra virgin olive oil
• 1 large onion peeled and chopped
• 2 ribs of celery
• 1 large leek chopped
• 1 large carrot chopped
• 1 large clove of garlic
• 2 ham hocks
• Salt
• Fresh ground pepper
• Chopped parsley or chives

How to Make

1. Rinse and drain the peas.
2. Heat the olive oil in a large pot on medium-high heat.
3. Add chopped onion, celery, carrot, and leek.
4. Cook for 5 minutes, then add the garlic and cook for another minute.
5. Place the peas into the pot along with the vegetables, ham hock, and 2 and a half cups of water.
6. Bring the mixture to a simmer. If there’s any froth on the surface of the broth, scoop it off with a spoon and throw it in the sink.
7. Cover and simmer for 1 hour and 30 minutes.
8. Remove the ham hock, and puree the soup using a blender.
9. Meanwhile cut the outer skin from the ham hocks and remove the meat from the bones. Dice the meat and drop this into the pureed soup.
10. Return the soup to the pot and heat once more.
11. Add salt, pepper, then garnish with parsley or chives.

What to Serve With Split Pea Soup – Lots of Yum!

As you can see, there really is no limit to what goes well with split pea soup.

A slice of warm, crusty bread or a buttery biscuit can add a satisfying crunch, while a bright, citrusy salad or pickled vegetables offer a refreshing counterbalance.

You can turn this classic dish into a satisfying, well-rounded meal that goes beyond the bowl!

FAQs – What to Serve With Split Pea Soup