Split Pea Soup

Catherine Cappiello Pappas


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


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5 Min
55 Min
Stove Top


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  • ·
    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

How to Make Split Pea Soup


  1. 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.

Printable Recipe Card

About Split Pea Soup

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

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