Split Pea Soup Recipe

Split Pea Soup Recipe

Written by Becky

Split Pea Soup is made from dried peas and is a dish that, in variations, is a cuisine of many cultures. As far back as 400 B.C. vendors on the streets of Athens were selling hot pea soup. Pea Soup is also an idiom for thick fog.

Some might be totally disgusted by the looks and tastes of this soup and others might completely fall in love with this olive colored warm wonder. I grew up on the Campbell’s version of this and I must say the home-made version is much better! So, here’s to those who are daring eaters.

Split Pea Soup Recipe

Rating: 41

Yield: serves 6 people

Split Pea Soup Recipe


  • 1 lb of split peas, rinsed
  • 2 med carrots
  • 5 cloves of garlic
  • 2 yellow onions
  • 2 Tb olive oil
  • 1 bay leaf
  • 5 cups of chicken broth
  • salt and pepper to taste


  1. Cover the split peas with water and bring to a boil. Reduce heat to a simmer for 1 hour. Meanwhile slice carrots, onions, and garlic. Heat the oil over the stove and add the onions and garlic. Cook for a few minutes then add the carrots and bay leaf. Cook for about 15 minutes on med low heat, then remove the bay leaf. After the peas have cooked for about an hour rinse and drain them. Combine all ingredients together in a large pot and cook on med low for 25 minutes or until peas are soft. Take half of the soup mixture and blend until smooth, then add back to the soup. This serves 6 people. You can refrigerate this for up to 2 days and serve or serve immediately. Top with garlic croutons or cheese.

Comments (4)

  1. I also think you are pretty, Becky, but I think your hubby’s comment is irrelevant to your post about green soup… but I think I can forgive him 🙂

  2. I like this conversation inadvertantly happening between said “husband” and Allison. Your soup was yummy! I posted a soup recipe on my blog today too! You inspire me… haha. See you tonight!

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