Split Pea Soup

Source: Laura Ritchey



  • 2 cups dried split peas, rinsed
  • 6-8 cups vegetable stock
  • 1 large onion
  • 1 carrot, chopped
  • 1 potato, chopped
  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. rosemary, minced
  • 1 tsp. salt
  • 2 tsp. pepper


  • 1.Sauté the onions in olive oil for about 10 minutes, until onions are somewhat translucent; add garlic and rosemary and sauté for another 5 minutes.
  • 2.Add the peas and 6 cups of vegetable stock in the saucepan over high heat; add carrots, potatoes, salt and pepper. Bring to a boil, reduce heat, and partially cover.
  • 3.Simmer for another 40 minutes or so, until the peas become mushy; if at any point the soup seems too thick, add more water or stock.
  • 4.Serve hot; top with croutons if desired.

Split Pea Soup

Course: Soup

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