Split Pea Soup

A Few Words…

Last Friday the weather was beyond miserable with its blustery winds and power outages around the city.

I was lucky and had power. My first thought was to stay home, get cozy in my sweatpants and to cook and bake. Although I hadn’t done my grocery order yet, I really wanted to make a soup (along with other things) for supper. My inspiration was going to come from what I had on hand and lucky for me, I had a package of dried split green peas.

Carrots, onions, potatoes and split green peas made this delicious and hearty soup!

Split Pea Soup

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Makes about 10 cups


  • 2 tbs. olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 4 large carrots, diced
  • 3 cups (about 4 medium) red and/or white thin skinned potatoes, skin left on and diced (I used red and white)
  • 2 cups dried split green peas, rinsed well
  • 9 cups vegetable broth, low sodium (I used Herbamare Vegetable Broth cubes)
  • 1 bay leaf
  • Salt and pepper, to taste


Add oil to a large soup pot over medium heat. Add the onions, minced garlic, oregano, salt and pepper and mix well. Sauté for about 10 minutes, until the onions are soft and translucent.

Add the carrots, potatoes, split green peas, vegetable broth and the bay leaf. Mix well, bring to a boil and then simmer on a lower heat for 50-60 minutes, check to see that the peas have softened, if not simmer longer. Make sure that there is a slight bubbling action in the soup to ensure that the peas soften.

When ready, remove the bay leaf. Take about 2 cups of the soup and purée it using a blender or hand immersion blender. Add the puréed soup back to the pot and mix well. Season with salt and pepper before serving.

The soup thickens when it cools so you will need to add a few tablespoons of water when reheating.

Freezes well too!