Sunday, March 25, 2012

Split Pea Soup

Here's a delicious, easy and healthy recipe for vegetarian split-pea soup adapted from Everyday Food. I cut the amount of water, green bell pepper and onion and added fresh parsley. Below I've noted what the original recipe calls for so you can choose how you'd like to make it. Enjoy!

Split Pea Soup

 3 cups dried split peas, rinsed and picked over
1-1/2 pounds (about 3) russet potatoes, peeled and cut into 1/2" pieces
7 carrot sliced 1/2" thick (3 cups)
1 green bell pepper cut into 1/4" pieces (recipe calls for 2 peppers, 2 cups diced)
1 medium onion cut into 1/2" pieces (recipe calls for 2 onions, 2 cups diced)
2 garlic cloves, minced
1 teaspoon dried thyme
1/3 cup fresh, flat-leaf parsley, finely chopped (my addition)
Salt and pepper

1) In a large pot, combine split peas, potatoes, carrots, green bell pepper, onion, garlic, thyme and parsley with 3 to 3-1/2 quarts of water (recipe calls for 4 quarts, but I preferred it with less water).

2) Bring to a boil over high heat. Reduce heat, partially cover, and simmer, stirring occasionally until peas have broken down and liquid has thickened, about 45 minutes. Skim foam from the surface as needed. Season with salt and pepper to taste. Add water if needed.

You can freeze this soup in single-serving, microwave-safe containers; defrost at room temperature and pop it in the microwave to heat.


  1. Split pea soup is my hubby's favorite. Thanks for posting the recipe!

  2. Hmm I was only thinking about pea soup on the weekend when the weather got a tad cool. Thanks for the recipe....

  3. This recipe looks wonderful and tasty. Usually pea soups have bacon in and I can't have that, so I'm looking forward to trying this out. I'll let you know how it turns out.



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