Split Pea Soup

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Roda Laser


Split peas are great for soup. Sometimes I cook them similar to dried beans. Split peas do not tend to create the "after effects" that beans can. I liked this recipe because it is meat free. I am not a vegetarian, but I really don't like meat at every meal. Plus this in another recipe from the Mayo-Clinic cookbook. My "new favorite" book. Enjoy!


★★★★★ 1 vote

15 Min
1 Hr 10 Min


  • 2 c
    green or yellow dried split peas
  • 1 Tbsp
    olive oil
  • 2
    celery stalks, chopped
  • 2
    carrots, chopped
  • 2 clove
    minced garlic
  • 1
    onion, chopped
  • 1/2 tsp
    ground pepper
  • 4 c
  • 2 c
    vegetable stock
  • 1
    bay leaf
  • 1/2 tsp
    dried thyme
  • 1/8 tsp
    ground cloves



  1. Rinse and thoroughly drain the split peas.
  2. In large saucepan over medium heat, heat oil. Add celery, carrots, garlic, onion, and pepper. Saute until vegetables are wilted, 5-7 min.
  3. Stir in split peas, water, stock, bay leaf, thyme, and cloves. Increase heat to high and bring to a boil.
  4. Reduce heat to low, partially cover pan, and simmer, stirring occasionally, until soup is thick and the peas are mushy, about 1 hour. If soup is too thick, add 1/4 cup additional water. Remove bay leaf. Serve.

Printable Recipe Card


Course/Dish: Other Soups
Hashtags: #peas #split

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