What to Serve with Split Pea Soup: 17 Sides for Cozy Nights at Home

Wondering what to serve with split pea soup for dinner?

Sometimes thinking up side dishes can be the hardest part; you know your main dish, but how do you know what goes well with split pea soup?

Stick with me, and I’ll guide you!

Split peas come in two colors: the milder, earthier yellow, and the sweeter, more well-known green.

They’re made from a particular type of field pea that’s grown especially for drying, and when dried, they split along their natural seam.

No splitting required:

That would be hard!

When cooked, the split peas disintegrate and develop into a creamy textured soup all on their own. They’re high in protein and fiber and low in fat.

Everybody wins!

This is a well-loved soup in Europe and has a traditional, old-country vibe.

I’ll show you some conventional preparations and give you some new ideas for what to eat with split pea soup.

Before we begin:

Let’s just say that when cooking split pea soup, a long slow simmer is best.

You can choose a Crockpot, Instant pot, or regular pot, but use low heat for best results.

Ready to get going?

What Goes with Split Pea Soup: Ideas to Make a Masterpiece Meal

I’ve thought about 17 inventive options that can make your soup even better, and I’ve grouped them into categories; bread sides, toppings, egg dishes, and salads.

1. Rye Bread With Katenspek

I met a couple of lovely Dutch girls recently, and we were talking about food.

They said split pea soup is a traditional dish in Holland, and it’s always served with sliced rye bread topped with a ham called Katenspek.

Don’t mess with years of tradition; give it a try!

2. Garlic Croutons/Fried Garlic Bread

Another European friend’s Mom used to make fried croutons to put into split pea soup, and they’d sizzle thrillingly as they hit the soup.

It’s funny how some vivid childhood memories stay with you, especially ones related to food.

Garlic is a distinct flavoring for the fried croutons or garlic bread.

You can also make buttery herbed croutons using either fresh or dried herbs, spiced croutons, or cheesy parmesan croutons.

Stripedspatula.com has lots of crouton variations, and gourmet, seasonal recipes you’ll love.

3. Grilled Cheese Sandwiches

What could be better than this classic soup and sandwich pairing?

American cheese is the original, but what about ditching the white bread and American cheese, and elevating your sandwich a little?

How about sliced sourdough or rye with Sharp Cheddar, Gouda, Jarlsberg, Jalapeno Jack, Dill Havarti, or baked Brie?

There’s almost no end to the cool combos you can try for grilled cheese.

John at preppykitchen.com is ready to show you how it’s done.

4. Cornbread

Cornbread is so easy to make, and a little bit of heaven coming out of the oven.

There are fantastic mix-ins that will make it more exciting and suited to your tastes.

I like fresh jalapenos, pickled peppers, olives, and herbs. You can try cheese, corn, bacon; the list goes on for cornbread sides.

Experiment!

5. Roasted Chickpeas

These are so good, and if you’ve never tried them, you’re in for a treat!

I start with canned and rinsed chickpeas, so these are super easy.

Check out fourteen different roasted chickpea flavor combinations.

From chili roasted to pumpkin spice, there’s something for everyone.

6. Fried Garlic Chips

I put these fried garlic chips on almost everything.

I’m obsessed with them.

I use olive oil to fry them and dress them in pink Himalayan salt. Don’t blame me if you become obsessed with them too.

Re-use the garlic oil for other dishes for a hint of garlicky goodness.

Here’s a how-to video

7. French’s Onions

Usually, I wouldn’t recommend something out of a can, but these shoestring onions are the exception.

You’re probably familiar with these crunchy treats from the holiday green bean casserole, but they’re delicious at any time of the year.

There’s no shame in using convenience food once in a while, so hold your head high.

8. A Mix of Nuts and Seeds

Get your protein here!

A lot of vegetarians and vegans have to work at getting their protein, but this makes it easy.

Just get a small jar and fill it with the nuts and seeds you like.

You can chop the bigger nuts so they’ll sprinkle more efficiently, and you can keep this in the refrigerator to use any time.

Salted or unsalted, this nut and seed mixture will go great on top of split pea soup and lots of other dishes too.

I like walnuts, cashews, pistachios, pumpkin, and sunflower seeds.

You could choose peanuts, macadamia nuts, hazelnuts, Brazil nuts, almonds, and even chia and flax seeds.

9. Grilled Halloumi

This squeaky cheese is delicious and would be a great addition to your split pea soup.

Halloumi is a semi-hard, unripened, brined cheese. Because of its time brining, it may be a little salty, so taste before seasoning.

Use a grill pan and oil the cheese instead of the pan. You’ll get beautiful grill marks, and it will only take about 6 minutes.

 

10. Yogurt, Sour Cream, or Creme Fraiche

Are these creamy dairy products all the same thing?

No, they’re similar but have slight differences.

Plain Yogurt can be either regular or the thicker Greek style.

It’s the lowest in fat of these three at about ten to twelve percent.

Sour cream is about twenty percent fat and is commonly plopped onto baked potatoes and mixed into soups.

It’s made by adding lactic acid and bacteria to a mix of milk and cream and letting it thicken and sour.

Creme fraiche is the richest of the bunch at about thirty percent fat.

Since we insist on pasteurizing everything in the States, Creme fraiche is made by adding extra bacteria to ferment and thicken it.

11. Crumbled Feta

I love all things cheese, but feta is my hands-down favorite.

Salty, crumbly, creamy, so good!

Feta couldn’t be easier, just open the package, cut a hunk off, and crumble between your fingers over the soup.

Then, of course, lick your fingers, so you don’t miss a morsel of creamy goat cheese!

12. Parmesan Crisps

These crispy parmesan chips are inspired!

One ingredient!

It couldn’t be easier.

You don’t need to be a chef to make these goodies. Get out your cheese, and a baking pan…and season, or not!

13. Quiche or Frittata

Whether you prefer quiche or frittata, either of these would make an excellent side dish for your split pea soup.

Quiche and frittata are close cousins, but not the same.

The quiche filling is an egg custard using cream, and the quiche has a crust.

A frittata is a thick omelet, started on the stovetop, and finished in the oven, sometimes using the broiler.

They’ll take the same fillings, meat, veg, or cheese, and are equally delicious.

Check out what goes well with quiche for more side ideas.

14. Winter Panzanella Salad

Panzanella is a bread and vegetable salad, and this winter version is delightful with butternut squash, sweet potato, and brussels sprouts, along with the big cubes of crusty bread.

The vinaigrette dressing brings it all together beautifully.

15. Summer Panzanella

This is the classic Panzanella salad that’s more well-known than its winter cousin above and will go well with split pea soup.

Tomatoes, bell peppers, cucumbers, capers, and shallots combine with the rustic bread for a fresh, bright salad that tastes great with everything.

16. Spring Mix Salad

This is where the bagged salad comes in so handy! I love spring mix, and I especially love that the greens are so clean, and you can just open the bag, and it’s practically insta-salad!

Just cut some tomatoes into wedges or halve cherry tomatoes, peel, and slice cukes, and you’re almost there.

I like this recipe for the exciting additions of dried cherries and

sunflower seeds.

The goat cheese and yummy maple balsamic dressing make it complete.

17. Kale Salad

I admit I’m just as kale-obsessed as the next girl, so let me set down my yoga mat to eat this beautiful kale salad.

It’s packed with goodness from chopped kale, avocado, quinoa, pomegranate, pecans, and goat cheese.

The Meyer lemon vinaigrette is an inspired dressing choice.

What to Serve with Split Pea Soup: Sausages and More!

This is when having a gas grill is the best thing ever.

There are so many delicious sausages out there, and I can’t think of one that wouldn’t be amazing with split pea soup.

While we’re at it, I wouldn’t turn down regular or thick-cut bacon either.

There are five basic types of sausages:

• Kielbasa (Polish) is smoky, mild, and sweet.

• Andouille (Cajun) is smoky, spicy, and garlicky.

• Bratwurst (German) is salty, mild, and gingery.

• Italian sausage (Italy) is sweet, spicy, and garlicky.

• Chorizo (Mexico) is smoky, spicy, and aromatic.

Depending on the amount of time you have to cook, you can also parboil the sausages, so they cook through in the water, and you get them crisp and hot on the grill.

So fire up the grill and get your tongs ready! Any of these sausages would be great for what to serve with split pea soup for dinner.

There’s no shortage of suggestions for split pea soup accompaniments, and we have a little something for everyone!

We’ve suggested bread-based sides, toppings, egg dishes, and lovely salads, so you’re sure to find something that’s to your liking!

Then there are the sausages!

It’s an inspired pairing and a great use of your gas grill.

Think about how lovely it will be to come in from a brisk night at the barbeque with a plate of freshly grilled sausages for your split pea soup.

Any type of sausage will be a perfect choice for what to serve with split pea soup for your complete meal.

Whether you choose something fresh like the salads, crunchy like the mixed nuts and seeds, creamy like the creme fraiche, or savory like the frittata, these 17 sides cover the gamut of tastes for great soup sides.

Refer to these 17 ideas when you’re trying to decide on the perfect side dishes and need a bit of inspiration. You’ll feel happy, cozy, and blissfully full.