Nordic yellow pea soup
June 29, 2026 · 1 min read
Ärtsoppa, yellow pea soup, is one of the oldest dishes in the Nordic kitchen and still a Thursday tradition in Sweden. It's about as thrifty as cooking gets — one bag of dried split peas turns into a thick, filling pot that feeds six — and it's a good example of the Nordic diet on a budget. It's also strongly plant-forward, with a heap of fiber from the legumes.
Yellow split peas don't need soaking, which is half the appeal. The rest is mostly waiting while they break down into something thick and savory.
Ingredients
- 1 lb (about 2 cups) dried yellow split peas
- 1 tablespoon rapeseed (canola) oil
- 1 onion, diced
- 2 carrots, diced
- 6 cups water or vegetable broth
- 1 teaspoon dried thyme or marjoram
- 1 bay leaf
- 1 teaspoon Dijon or yellow mustard
- Salt and pepper
- Fresh thyme, to serve
Steps
- Rinse the split peas and pick out any debris. No need to soak yellow split peas.
- Warm the oil in a large pot and soften the onion and carrot for 5 minutes.
- Add the peas, water or broth, thyme, and bay leaf. Bring to a boil, then simmer partly covered for 75–90 minutes, stirring now and then, until the peas break down and the soup is thick. Add water if it gets too dry.
- Remove the bay leaf. Stir in the mustard and season well with salt and pepper.
- Serve hot, topped with fresh thyme. It thickens as it sits — loosen with a little water when reheating.
Notes and swaps
Traditional ärtsoppa is often cooked with a piece of pork, and you're welcome to add diced ham or bacon — but it stands on its own as a vegetarian Nordic meal. Mustard at the end is the classic Swedish finish; don't skip it. Serve with rye bread or crispbread on the side. Leftovers freeze well and thicken into almost a stew.
Tell Nordic Diet Companion "a bowl of yellow pea soup" and it reflects how the meal fits your Nordic pattern across the week.