Cook This: Split Pea Soup

Ugh, I love me some peas. Mushy peas at Thanksgiving, smashed peas on crostini, frozen peas in a stir fry, and especially peas in soup. Without further ado, here is an easy-peasy (see what I did there?) split pea soup recipe:


3 tablespoons olive oil

1 sweet onion, thinly sliced

4 carrots, thinly sliced

3 celery stalks, thinly sliced

2 garlic cloves, thinly sliced

1 bag of spilt peas, rinsed

1 cup chicken broth

5 cups water


In a Dutch oven or pot with a lid, heat oil over medium. Add onion, carrots, celery and garlic; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes. Add broth, rinsed split peas and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes (if you want), and simmer until heated through. If necessary, thin with water. Add salt and pepper to taste. Enjoy!

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