Split Pea Soup

Catherine Cappiello Pappas


This is a creamy and delicious soup...so comforting during these chilly months!

pinch tips: How to Measure Ingredients





5 Min


55 Min


Stove Top


16 oz. dried green peas
2 cloves garlic
1 cup carrots
1 cup italian parsley
3-4 cups of chicken broth
1 tsp. salt
1 tsp. black pepper
1 tsp. turmeric
1 tsp. ground cumin
2 tablespoons olive oil
1 red onion – grilled
sour cream

Directions Step-By-Step

Prepare dried split peas as directed on package.

Place the chopped carrots, Italian parsley and garlic in a food processor and give a few good chops.

Heat a soup pot with the olive oil. Add the processed vegetables and sauté for a minute or two. Add the prepared peas, chicken broth and seasonings.

Simmer on low for at least an hour.

Cool the soup down. When the soup is cool enough; place in the food processor and give a few good chops.

Reheat the soup.

When ready to serve, heat a small sauce pan with a drizzle of olive oil. Add the sliced onions; season with salt and pepper and grill until slightly golden.

Serve the soup topped with the grilled onion and a spoonful of sour cream.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy