Split Pea Soup

Pea lovers will love this version of split pea soup. Creamy base with a hint of crunch from the carrots, and plenty of peas. Make this early in the day and serve with a chunky baguette for the perfect, easy fall dinner.

Split Pea Soup

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Total Time: 1 hour 40 minutes
Servings: 6


  • 1 cup  chopped yellow onions
  • 2 cloves garlic, minced
  • 1/8 cup  good olive oil
  • 1/2 teaspoon  dried oregano
  • 1 -1/2 teaspoons  kosher salt
  • 1 teaspoon  freshly ground black pepper
  • 2 cups  medium-diced carrots (3 to 4 carrots)
  • 1 cup  medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound  dried split green peas
  • 8 cups  chicken stock or water


  • In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock.
  • Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.
  • Taste for salt and pepper. Serve hot.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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